Saltgrassstylebakedpotatosoup Recipes

SALTGRASS STYLE BAKED POTATO SOUP

Steps:

• Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
• While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
• Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
• Finely chop green onion and then mince garlic. Add to pot and stir.
• Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
• Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
• Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
• Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
• With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
• Prepare optional garnish and serve!

THE BEST BAKED POTATO SOUP EVER!

Steps:

• Wash potatoes thoroughly and microwave until tender.
• If you would like you can always bake in a 400 degree oven for one hour or until done.
• As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
• Add in your flour to make a roux.
• Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
• Reduce your heat and simmer for about 5 minutes.
• Take your cooled potatoes and peel off the skin and chop up into desired pieces.
• Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
• Reduce heat and simmer for about 15 minutes or until it is thick.
• Garnish with cheddar cheese, crumbled bacon and green onions.
• ENJOY!

TWICE BAKED POTATO SOUP

Steps:

• Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
• Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
• Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
• Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
• Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
• Spoon 1/4 cup remaining potato into each bowl.
• Divide the broth mixture among the bowls.
• Top with bacon, cheese and sour cream.