Saltgrass Baked Potato Soup Recipe
My easy-to-make Saltgrass Baked Potato Soup is delicious and warming. This soup is creamy, delicious, and ideal for cozy evenings. With basic ingredients and step-by-step instructions, you can make this delicious soup quickly!
Prep Time 5 minutes mins
Cook Time 17 minutes mins
Total Time 22 minutes mins
Course Soup
Cuisine American
Servings 4 Servings
Calories 213 kcal
- 4 large baking potatoes
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 6 cups of chicken broth
- 2 cups of heavy cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of chopped green onions
- 1/2 cup of cooked and crumbled bacon
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Preheat your oven to 375°F. Wash the potatoes and prick them with a fork. Bake the potatoes for 1 hour or until they are tender when pierced with a knife.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Then, peel the potatoes and cut them into small pieces.
In a large soup pot, melt the butter over medium heat. Add the flour and whisk together until the mixture is smooth.
Slowly add the chicken broth, whisking constantly to prevent any lumps from forming. Add the garlic powder, salt, and pepper.
Add the chopped potatoes to the pot and stir well.
Increase the heat to medium-high and bring the soup to a boil, stirring occasionally.
Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally.
Add the heavy cream and stir well. Simmer the soup for another 5 minutes.
Remove the soup from the heat and stir in the shredded cheese until it is melted and smooth.
Add the chopped green onions and crumbled bacon to the soup and stir well.
Keyword Saltgrass Baked Potato Soup, saltgrass baked potato soup recipe