Saltgrass Baked Potato Soup Recipe

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!