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Saltgrass Potato Soup Recipe

Saltgrass Potato Soup Recipe

Tom Recipe
Saltgrass Potato Soup Recipe is not tough at all to make at home. It is an incredibly delicious and flavorful recipe, so you can try to make for your family members.
Prep Time 20 mins
Cook Time 1 hr
Course Appetizer
Cuisine American
Servings 8
Calories 380 kcal


  • chopping board
  • Sharp knife
  • Skillet
  • Medium size stockpot
  • Vegetable masher
  • Bowls
  • Wooden spoon
  • Serving soup bowl
  • Soup spoon


For soup

  • 2.5 lbs potatoes
  • ½ lb bacon
  • 1 cup sliced red onion
  • 1 cup cube cut carrots
  • 1 cup chopped fresh celery
  • cup green onion paste
  • 1 tbsp. garlic paste
  • 3 tbsp. ground black pepper
  • 2.5 tbsp. Lawry’s seasoning salt or required amount
  • ¼ tbsp. white pepper (optional)
  • 2.25 cups whipped cream
  • 2 cups chicken broth
  • 8 ounces shredded cheddar cheese
  • Water needed amount

For garnish

  • ¼ cup baked bacon bits (You can use the pre baked bacon bits or bake more for garnish)
  • ¼ cup finely chopped green onion
  • ½ cup extra-sharp cheddar cheese
  • ¼ cup finely chopped fresh chives
  • Pinch or black pepper to tastes


  • First, peel the potato and cut it into 3 or 4 square pieces. Then wash the potatoes with cold water and set them aside.
  • Keep bacon on the chopping board and cut it into small pieces with a knife. Wash the bacon pieces and drain water.
  • Heat a skillet. Confer bacon pieces in the hot skillet and cook over medium heat for 5-7 minutes or until it is brown and crispy. Once done transfer the cooked bacon to a bowl and set it aside.
  • Then heat the medium size stockpot with the left bacon moisture. Add chopped celery, sliced red onion and cube cut carrot. Stir for 4-5 minutes. After that add green onion paste, garlic paste, Lawry’s seasoning salt, black pepper, and white pepper. Stir 40 seconds to mix properly.
  • Then add the mashed potatoes with the vegetable mix and stir for few minutes. Pour 1 cup water and lid the stockpot. Cook for 5 minutes or until water is fully absorbed. Stir often.
  • Pour the chicken broth and whipped cream and cook for another 10 minutes or until the potatoes are well tender.
  • When the potatoes are done, smash them with a vegetable smasher until smooth evenly.
  • At last, combine the cheddar cheese cook until melt. If the soup is too dense add some chicken broth to get your required density.
  • Confer the soup in serving bowls. Garnish with bacon bits, chopped chives, green onion, and cheddar cheese. Sprinkle a pinch of ground black pepper to taste and serve hot.
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