Saltgrass Baked Potato Soup Recipe
Baked potato soup is warm, creamy, and tasty. The Saltgrass Baked Potato Soup Recipe is easy to make. It has potatoes, cheese, and bacon.
Equipment
- Large pot
- Mixing bowl
- Potato masher
- Whisk
- Wooden spoon
- Ladle
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
Ingredients
- 4 large russet potatoes baked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon crumbled
- 1/2 cup sour cream
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped green onions
Instructions
- Cut the baked potatoes into small cubes. Set aside.
- Let butter melt in a deep pot on medium heat.
- Add flour and whisk until smooth. Cook for one minute.
- Pour in chicken broth, stirring all the time.
- Add milk and heavy cream. Stir well.
- Add garlic powder, onion powder, salt, and pepper.
- Let the soup simmer for 5 minutes.
- Add the cubed potatoes and stir gently.
- Use a potato masher to mash some potatoes.
- Stir in shredded cheese and sour cream.
- Cook for another 5 minutes until creamy.
- Add bacon and smoked paprika. Stir well.
- Serve hot with green onions on top.
Notes
- Use fresh-baked potatoes for better taste.
- Add more cheese for a creamier soup.
- Adjust the seasoning to your taste.
- Use a blender for a smooth soup.
- Store leftovers in a closed container.