Saltgrass Baked Potato Soup Recipe

Saltgrass Baked Potato Soup Recipe

I love soup, and I know a lot of you probably do too. Potato soup is a quick and easy way of weeknight meals, and it’s definitely a staple in my family of five. But there’s a very simple solution to a soup recipe of your choosing: throw in a bag of frozen salt grass potatoes. You can get away with it if you use organic potatoes. However, the health benefits of these potatoes will make this salt grass potato soup recipe a wonderful one to try.

Saltgrass Baked Potato Soup is a unique, one-of-a-kind soup. It’s our favorite because it truly has a comforting texture and the perfect blend of flavors. Baked potatoes are always better with a little bit of spice added, but this soup is full of goodness that you have to try to believe.

This recipe for saltgrass baked potato soup is easy to make but requires the most amazing ingredients. You need fresh potatoes, saltgrass, no salt added to the soup, onion, carrot, Potatoes, celery, green onions, and finally bacon drippings. Once you have all of your ingredients prepared you will be ready to make the saltgrass baked potato soup.

How to make a Saltgrass Baked Potato Soup

The recipe for this soup is so simple, it’s almost hard to believe! All you need are a few ingredients and an hour of your time. Saltgrass Baked Potato Soup is the perfect meal when you’re looking for something comforting on a cold night. The potatoes give the soup a hearty base while the thyme adds just enough flavor to keep things interesting. It’s also very budget-friendly, which makes it great for feeding a hungry family or group of friends without breaking the bank!

Saltgrass Potato Soup Ingredients

  • Bacon, 1⁄2 lb
  • Finely chopped red onion, 1 cup
  • Finely chopped celery, 1 cup
  • Finely diced carrot, 1 cup
  • Chicken stock, 2 cups
  • Heavy whipping cream, 2 1⁄4 cups
  • Finely minced green onion, 1⁄3 cup
  • Garlic cloves finely minced (about 1 tbsp), 2 large
  • Freshly cracked black pepper, 3 tsp
  • Lawry’s Seasoned Salt, 2 1⁄2 tsp
  • White pepper, 1⁄4 tsp (optional)
  • Potatoes, peeled and diced, 2 1⁄2 lbs
  • Extra-sharp cheddar cheese, freshly shredded, 8 ounces

For Garnish:

  • Finely chopped chives, 1⁄4 cup
  • Finely chopped green onion, 1/4 cup
  • Extra-sharp cheddar cheese, freshly shredded, 1⁄2 cup
  • Fresh bacon bits, 1⁄4 cup
  • Freshly cracked black pepper, to taste


Step 1: 

The first step is to cut the raw bacon into small pieces. 

Step 2: 

Cook the bacon pieces in a medium-sized skillet over medium heat for 5 to 7 minutes or until they are well-done. 

Step 3: 

Transfer the cooked crispy bacon to a bowl once it has completely cooled.

Step 4: 

Also, grease a large stove top stockpot with moisture. 

Step 5: 

Cook 1 cup of finely chopped red onion, 1 cup of finely chopped celery, and 1 cup of finely diced carrots over medium-low heat. 

Step 7: 

After the vegetables are translucent and fragrant, cook them for five minutes. Combine well. 

Step 8: 

Afterward, add 1 tbsp minced garlic and 1/3 cup of green onion. Mix for 30 seconds. 

Step 9: 

Add two and a half tablespoons of Lawry’s Seasoned Salt, three tablespoons of freshly cracked black pepper, and 1/3 tablespoons of white pepper. In a large bowl, combine all ingredients and stir for 20 seconds. 

Step 10: 

Mix the diced potatoes thoroughly with the other vegetables. 

Step 11: 

Add 1 cup of water to the stockpot and cook the vegetables, especially the potatoes, for 15 minutes to 20 minutes, until very tender. 

Step 12: 

Pour 2 cups of chicken stock and 2 1/4 cups of heavy whipped cream into the pan. Using a large wooden spoon, mix well. 

Step 13: 

You should cook the mixture for 1 hour 30 minutes to 2 hours until the potatoes are wilted. 

Step 14: 

Using an immersion blender, blend the potatoes thoroughly in order to create a puree like soup. 

Step 15: 

The soup can be thickened by adding more chicken broth.. Once done, whisk the soup until the cheese is completely melted. 

Add 1/4 cup of chopped chives, 1/4 cup of chopped green onion, 1/2 cup of shredded cheese, 1/4 cups of bacon bits, and a sprinkle of ground black pepper to taste the soup. Obviously, you don’t have to garnish with all items if you don’t want to. Saltgrass recipes offer all of these in every type of soup, so I garnish my soup with them all. The combination is delicious. Enjoy!

Saltgrass Baked Potato Soup Recipe

Type: Appetizer

Cuisine: American

Keywords: Saltgrass Baked Potato Soup Recipe

Recipe Yield: 8 servings

Calories: 900.1 calories

Preparation Time: 30 M

Cooking Time: 2 Hours 10 Min

Total Time: 2 Hours 40 Min

Also Read: Red Lobster Potato Soup Recipe