Saltgrass Style Baked Potato Soup Recipe
If you're looking for a hearty and comforting meal to warm you up on chilly days, look no further than this Saltgrass Style Baked Potato Soup recipe.
Equipment
- Large pot or Dutch oven
- Stirring spoon
- Potato masher or hand blender (optional, for desired texture)
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater
Ingredients
- 4 large baking potatoes
- 2 tablespoons butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices cooked bacon crumbled
- 3 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and bake for about 1 hour or until tender. Let cool, then peel and roughly chop.
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the chopped potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using a potato masher or hand blender, mash the potatoes in the soup to your desired consistency.
- Stir in the heavy cream, half of the cheddar cheese, and sour cream. Cook until heated through.
- Season with salt and pepper. Serve hot, garnished with the remaining cheese, bacon, and green onions.
Notes
- For a smoother soup, use a hand blender to puree the soup directly in the pot.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Ensure all ingredients, especially the potatoes, are cooked well to develop the flavors.
- Use freshly grated cheese for better melting and flavor.
- Experiment with different toppings like crispy fried onions or chives for extra texture and taste.