Saltgrass Baked Potato Soup Recipe
The Saltgrass Baked Potato Soup Recipe is creamy, rich and comforting. It is perfect for chilly days.
Ingredients
- 4 medium russet potatoes baked and peeled
- 4 slices bacon cooked and crumbled
- 1 small onion chopped
- 2 cloves garlic minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 green onions chopped for garnish
- Optional: sour cream for serving
Instructions
Cook bacon
- Cook bacon in pan until crisp. Remove and crumble for later use.
Sauté onions and garlic
- In pot, melt butter. Add onions and garlic. Cook until soft and fragrant.
Add potatoes
- Cut baked potatoes into cubes. Add to pot with sautéed onions and garlic.
Add broth
- Pour chicken or vegetable broth over potatoes. Bring to a gentle boil.
Simmer the soup
- Reduce heat and simmer ten minutes. Stir occasionally to prevent sticking.
Mash potatoes
- Use masher or fork. Mash some potatoes for creamy texture. Leave some chunks.
Add cream
- Pour in heavy cream. Stir to combine. Heat until warmed but not boiling.
Add cheese
- Stir in shredded cheddar cheese. Mix until fully melted and creamy.
Season the soup
- Add salt and black pepper. Taste and adjust seasoning as needed.
Add bacon
- Add half of crumbled bacon into soup. Save the rest for garnish.
Serve the soup
- Ladle soup into bowls. Sprinkle remaining bacon and green onions on top.
Optional garnish
- Add a dollop of sour cream for extra creaminess and flavor.
Notes
- Use sweet potatoes for a sweeter version.
- Add shredded chicken for protein.
- Use half-and-half instead of heavy cream for lighter soup.
- Sprinkle smoked paprika for extra flavor.
- Top with chives instead of green onions.
- Make soup ahead and reheat gently.
- For extra smoothness, blend half the soup with immersion blender.