Saltgrass Baked Potato Soup is a very special soup; you can hardly find any other like it. It is our favorite because it has the most comforting texture and seasonings that blend perfectly with each other. Baked potatoes are always better with a little spice added, but this soup is full of goodness you must try to believe.
Why People Love Saltgrass Baked Potato Soup
Saltgrass Baked Potato Soup comes first in the list of most favorite soups because of its wonderful taste of creamy and comforting. Apart from the heady potatoes, use little cream cheese to style up the potato dish of your dreams. The soup is not just nourishing but is also very nice to see along with toppings like bacon bits, greens, and cheddar cheese, making it a healthy and delightful dish.
The dish’s popularity is due to its home-cooked style and the option of adding toppings.
How to make a Saltgrass Baked Potato Soup
This soup’s preparation is so astonishingly simple that one can hardly believe it. The main essentials are just a handful of elements and a period of one hour. Saltgrass Baked Potato Soup is the ideal meal choice when all you need is a searing dish on a cold night. The potatoes act as the soup’s solid foundation, and the thyme is sufficient to impart extra flavor. Besides, it is also very economical, which implies that it is an excellent option for treating a family or a group of friends to great food without too much expense!
Saltgrass Potato Soup Ingredients
- Bacon, 1⁄2 lb
- Finely chopped red onion, 1 cup
- Finely chopped celery, 1 cup
- Finely diced carrot, 1 cup
- Chicken stock, 2 cups
- Heavy whipping cream, 2 1⁄4 cups
- Finely minced green onion, 1⁄3 cup
- 2 large garlic cloves are finely minced (about 1 tbsp)
- 3 tsp of fresh cracked black pepper
- 2 and 1⁄2 tsp of Lawry’s Seasoned Salt
- 1/4 tsp (optional) white pepper
- 2 and 1/2 lbs of potatoes are peeled and cut into cubes
- 8 ounces of extra-sharp cheddar cheese, freshly shredded
For Garnish:
- Chives, finely chopped, 1/4 cup
- Green onion, finely chopped, 1/4 cup
- Cheddar cheese extra-sharp, freshly shredded, 1/2 cup
- Fresh bacon bits, 1⁄4 cup
- Freshly cracked black pepper, to taste
Instructions
Step 1: Chop the Bacon
The first thing you need to do is chop raw bacon into small bits.
Step 2: Fry Until Crispy
Fry the bacon bits in a frying pan with medium heat for 5 to 7 minutes or until they are well done.
Step 3: Let It Cool
As soon as the bacon gets brown, put it in a bowl. After that, it should cool down pari passu.
Step 4: Grease the Pot
Also, grease a large stove top stockpot with moisture.
Step 5: Cook Vegetables
The ingredients required for the recipe are red onion cut into small pieces, volume celery chips, and volume finely diced carrots. To execute the steps given, you will need to cook at a medium-low range.
Step 7: Sauté Until Soft
After the vegetables are translucent and fragrant, cook them for five minutes. Combine well.
Step 8: Add Garlic & Onion
The first thing we will do is start the process by combining the chopped garlic with the green onion. In the beginning, you should put in the mixture 1 tablespoon of chopped garlic and 1/3 cup of green onions. Mixing them for about 30 seconds is the best way to make sure that all of the ingredients are combined.
Step 9: Season Well
At this time, add 2.5 tablespoons of Lawry’s Seasoned Salt, 3 tablespoons of fresh black pepper, and 1/3 tablespoon of white pepper. Afterward, put everything in a large bowl, then mix them and finally stir for 20 seconds.
Step 10: Add Potatoes
After that, the cut potatoes should be combined with other veggies.
Step 11: Boil Until Soft
Get the stockpot and put the water together with the vegetables, primarily the potatoes, inside it, and subsequently boil for approximately 15-20 minutes or until they become very soft.
Step 12: Add Stock & Cream
Into the pan, 2 cups of chicken stock and 2 1/4 cups of heavy whipped cream. A large wooden spoon is best for mixing them.
Step 13: Simmer Well
The mixture will have to be cooked for 1 hour 30 minutes to 2 hours until the potatoes are tender enough.
Step 14: Blend Smooth
Using your immersion blender, the process is to blend the potatoes until they attain the texture of a puree soup. For your information, increasing the thickness of the soup is possible by adding more chicken broth.
Step 15: Garnish & Serve
The next step is the use of a whisk to successfully integrate the cheese into the soup. Besides these, you may also add extra ingredients to the soup, such as a quarter cup of chopped chives, a quarter cup of chopped green onions, half a cup of shredded cheese, a quarter cup of bacon bits, and ground black pepper to taste. Saltgrass recipes are all like that in every type of soup, so I use all of them for garnishing my soup. The mix is heavenly. Have fun!
Add 1/4 cup of chopped chives, 1/4 cup of chopped green onion, 1/2 cup of shredded cheese, 1/4 cup of bacon bits, and a sprinkle of ground black pepper to taste the soup. You don’t have to garnish with all items if you don’t want to. Saltgrass recipes offer all of these in every type of soup, so I garnish my soup with them all. The combination is delicious. Enjoy!
FAQs about Saltgrass Baked Potato Soup
What makes Saltgrass Baked Potato Soup so popular?
Saltgrass Baked Potato Soup is a common kind of soup that has the main components of baked potatoes, cream, and cheese. The soup can be further added with the creamed version of baked potato, thus, it is the top option on cold days.
2. Can I customize the toppings?
Of course! Add some bacon, green onions, and more cheddar cheese; even top it off with sour cream and chives. You can be very inventive with the soup by including all the things you want to add.
3. Is Saltgrass Baked Potato Soup difficult to make?
Of course not; on the contrary, it is just a piece of cake to cook. An oven-baked potato is the main item, while by using butter, flour, milk, and cream, you can form a velvety texture of the soup. So just put in the cheese along with any other spices you wish to add.
4. Can I make this soup ahead of time?
Absolutely. The soup can be prepared earlier and stored in the fridge for 3 days. After that, it will just need to be heated slowly on the stove.
Recipe!
Saltgrass Baked Potato Soup Recipe
Equipment
- Dutch oven
- Mixing bowls
- 9×13-inch baking dish
- pan
Ingredients
- 1/4 cup Finely chopped chives
- 1/4 cup Finely chopped green onion
- 1/2 cup Extra-sharp cheddar cheese, freshly shredded
- 1/4 cup Fresh bacon bits
- Freshly cracked black pepper, to taste
Saltgrass Potato Soup Ingredients
- 1/2 ib Bacon
- 1 cup Finely chopped red onion
- 1 cup Finely chopped celery
- 1 cup Finely diced carrot
- 2 cup Chicken stock
- 2 1/4 cup Heavy whipping cream
- 1/3 cup Finely minced green onion
- 2 Large garlic cloves finely minced
- 3 tbsp Freshly cracked black pepper
- 2 1/2 tbsp Lawry’s Seasoned Salt
- 1/4 tbsp White pepper optional
- 2 1/2 ib Potatoes, peeled and diced
- 8 ounces Extra-sharp cheddar cheese, freshly shredded
Instructions
- The first step is to cut the raw bacon into small pieces. Step 2: Cook the bacon pieces in a medium-sized skillet over medium heat for 5 to 7 minutes or until they are well done. Step 3: Transfer the cooked crispy bacon to a bowl once it has completely cooled.Step4: Also, grease a large stove top stockpot with moisture. Step5: Cook 1 cup of finely chopped red onion, 1 cup of finely chopped celery, and 1 cup of finely diced carrots over medium-low heat. Step7: After the vegetables are translucent and fragrant, cook them for five minutes. Combine well. Step8: Afterward, add 1 tbsp minced garlic and 1/3 cup of green onion. Mix for 30 seconds. Step9: Add two and a half tablespoons of Lawry’s Seasoned Salt, three tablespoons of freshly cracked black pepper, and 1/3 tablespoons of white pepper. In a large bowl, combine all ingredients and stir for 20 seconds. Step10: Mix the diced potatoes thoroughly with the other vegetables. Step11: Add 1 cup of water to the stockpot and cook the vegetables, especially the potatoes, for 15 minutes to 20 minutes, until very tender. Step12: Pour 2 cups of chicken stock and 2 1/4 cups of heavy whipped cream into the pan. Using a large wooden spoon, mix well. Step13: You should cook the mixture for 1 hour 30 minutes to 2 hours until the potatoes are wilted. Step14: Using an immersion blender, blend the potatoes thoroughly to create a puree-like soup. Step15: The soup can be thickened by adding more chicken broth. Once done, whisk the soup until the cheese is completely melted.