In Dallas, I learned about saltgrass baked potato soup recipe. Honestly, I never tried to male potato soup at home before, cause I’m not so much a veg eater. But after trying this, I realised that I have missed so far. The potato soup is so delicious that I couldn’t help asking for the recipe. Also, they had used bacon, which is not an usual addition in potato soup. Everything in this recipe is so magnificent that it will win your heart.
Table of Contents
How Do You Make Saltgrass Baked Potato Soup?
This can be consumed both as an appetizer and main dish, if anyone desired. The loaded baked potato nutrition is not much at all. So, you can peacefully have one bowl or more of it. Anyways, let’s check the recipe out.
Saltgrass Potato Soup Ingredients:
1⁄2 lb of bacon
1 of cup finely chopped red onion
1 cup of finely chopped celery
1 cup of finely diced carrot
2 cups of chicken stock
2 1⁄4 cups of heavy whipping cream
1⁄3 cup of finely minced green onion
2 large garlic cloves, finely minced (about 1 tbsp)
3 tsp of freshly cracked black pepper
2 1⁄2 tsp of Lawry’s Seasoned Salt
1⁄4 tsp of white pepper (optional)
2 1⁄2 lbs of potatoes, peeled and diced
8 ounces of extra-sharp cheddar cheese, freshly shredded
For Garnish:
1⁄4 cup of finely chopped chives
1/4 cup of finely chopped green onion
1⁄2 cup of extra-sharp cheddar cheese, freshly shredded
1⁄4 cup of fresh bacon bits
Freshly cracked black pepper, to taste
Methods of Preparing Salt Grass Steak Soup Step by Step:
Step 1: First of all, you need to chop the raw bacon into small pieces.
Step 2: Take out a medium sized skillet and cook the bacon pieces over medium heat for 5 minutes to 7 minutes or until finely done.
Step 3: When the bacon is completely cooked, transfer the cooked crispy bacon in a bowl.
Step 4: Also, transfer the moisture to a large stovetop stockpot in order to grease it.
Step 5: Over medium-low flame, add 1 cup of finely chopped red onion, 1 cup of finely chopped celery and 1 cup of finely diced carrots.
Step 7: Cook the vegetables for 5 minutes or until they are translucent and fragrant. Combine the mixture thoroughly.
Step 8: After 5 minutes, add 1/3 cup of green onion and 1 tbsp of minced garlic. Stir for 30 seconds.
Step 9: Now, sprinkle 2 1⁄2 tsp of Lawry’s Seasoned Salt, 3 tsp of freshly cracked black pepper, and 1/3 tsp of white pepper. Stir to combine for 20 seconds.
Step 10: Now, add the diced potatoes, mixing thoroughly with other vegetables.
Step 11: Pour 1 cup of water into the stockpot and allow the vegetable to cook, especially the potatoes, for 15 minutes to 20 minutes until very tender.
Step 12: Then, pour 2 cups of chicken stock and 2 ¼ cups of heavy whipped cream. Mix them finely using a large wooden spoon.
Step 13: Cook the mixture for 1 hour 30 minutes to 2 hours until the potatoes get wilted.
Step 14: When the potatoes are completely done, use an immersion blender in order to blend thoroughly to get puree like soup.
Step 15: If the soup is too thick, add some more chicken broth. When done, add 8 ounces of shredded cheese and whisk the soup until completely melted.
Transfer the soup to a large serving bowl and garnish with 1⁄4 cup of chives, ¼ cup of green onion, ½ cup of shredded cheese, ¼ cup of bacon bits and black pepper to taste. Well, you don’t need to garnish with all items here if desired. I garnish my soup with these all, as salt grass recipes give them in every type of soup. The combination feels amazing. Serve and enjoy!
Conclusion:
With all veggies and the flavour of heavy cream with cheese makes the soup so delicious that you will be licking your soup spoon. This famous salt grass potato soup is the best potato soup you will ever have. Also, preparing this baked potato soup is not so tough at all. All you need to do is follow the directions step by step. Also, you have the garnish choice, so the recipe is not rigid at all.
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