Saltgrass Baked Potato Soup Recipe
Saltgrass Baked Potato Soup is a unique, one-of-a-kind soup. It’s our favorite because it has a comforting texture and the perfect blend of flavors. Baked potatoes are always better with a little spice added, but this soup is full of goodness you must try to believe.
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.