Cremy Texas Baked Potato Chowder
Indulge in the heartwarming flavors of Texas with this creamy Baked Potato Chowder. Inspired by the beloved Saltgrass Steak House, this soup combines the comforting essence of loaded baked potatoes with the rich creaminess of chowder. With crispy bacon, fresh vegetables, and an abundance of cheddar cheese, each bowl promises a delightful experience that's perfect for chilly evenings. Serve it topped with savory garnishes and a sprinkle of freshly cracked black pepper for an irresistible finish. This recipe is not just a meal; it's an experience that will transport you to the warm kitchens of Texas.
6-8 servings
Servings
425
Calories
17
Ingredients
Ingredients
Bacon
1/2 lb (Chopped into small pieces)
Onion
1 cup (Finely chopped)
Celery
1 cup (Finely chopped)
Carrot
1 cup (Finely chopped)
Green onion
1/3 cup (Finely chopped)
Garlic
2 large cloves (Mined)
Fresh cracked black pepper
3 teaspoons (To taste)
Lawry's Seasoned Salt
2 1/2 teaspoons (To taste)
White pepper
1/4 teaspoon (Optional)
Potatoes
2 1/2 lbs (Peeled and diced)
Chicken stock
2 cups (Or prepared chicken base)
Heavy whipping cream
2 1/4 cups (None)
Extra-sharp cheddar cheese
8 ounces (Freshly shredded)
Chives or additional green onion
1/4 cup (Finely chopped)
Extra-sharp cheddar cheese
1/2 cup (Freshly shredded for garnish)
Fresh bacon bits
1/4 cup (For garnish)
Fresh cracked black pepper
To taste (For garnish)
Instructions
1
Begin by chopping the bacon into small pieces. In a medium skillet over medium heat, cook the bacon until crispy and golden brown. Once done, transfer the cooked bacon and its grease into a large stockpot or an electric crockpot.
2
In the meantime, finely chop the onion, celery, and carrot. For a more efficient process, consider using a food processor to achieve a fine consistency.
3
Add the finely chopped vegetables to the pot with the bacon. Stir well to combine and allow the mixture to cook on medium-low heat (or on high if using a crockpot) for about 15 minutes, letting the flavors meld together.
4
While the vegetable mixture is cooking, finely chop the green onions and mince the garlic. Add both to the pot and stir to incorporate.
5
Measure and add the black pepper, seasoned salt, and optional white pepper to the pot, stirring thoroughly.
6
Peel and dice the potatoes into small cubes for quicker cooking. After 15 minutes, add the diced potatoes, chicken stock, and heavy cream to the pot. Stir well and allow the mixture to cook uncovered for 1.5 to 2 hours, or until the potatoes reach a very soft texture.
7
Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer batches of the soup to a regular blender, ensuring you secure the lid tightly to avoid pressure build-up.
8
Return the pureed soup to the pot and stir in the extra-sharp cheddar cheese, whisking continuously until it melts and is fully incorporated.
9
Prepare your choice of garnishes such as additional shredded cheese, chives, or bacon bits. Serve hot and enjoy your warm, comforting bowl of creamy Texas Baked Potato Chowder!
Nutrition Information
30g
Fat
30g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind the Cremy Texas Baked Potato Chowder?
This recipe is inspired by the beloved Saltgrass Steak House, combining the essence of loaded baked potatoes with a rich, creamy chowder texture.
How many servings does this recipe yield?
This recipe produces approximately 6-8 servings.
What are the nutritional facts for a single serving?
Each serving contains 425 calories, 30g of fat, 30g of carbohydrates, and 15g of protein.
How much bacon is required for this recipe?
You will need 1/2 lb of bacon, chopped into small pieces.
Should I keep the bacon grease?
Yes, once the bacon is crispy, transfer both the cooked bacon and its grease into your large stockpot or crockpot for added flavor.
What vegetables are needed for the soup base?
The base requires 1 cup each of finely chopped onion, celery, and carrot.
Can I use a food processor for the vegetables?
Yes, using a food processor is recommended to achieve a fine consistency for the onion, celery, and carrot more efficiently.
How long should I cook the vegetable and bacon mixture initially?
The mixture should cook on medium-low heat (or high in a crockpot) for about 15 minutes to allow the flavors to meld.
When should I add the garlic and green onions?
Add the minced garlic and finely chopped green onions to the pot after the initial 15-minute vegetable cook time.
What specific seasonings are used in this chowder?
The recipe uses 3 teaspoons of fresh cracked black pepper, 2 1/2 teaspoons of Lawry's Seasoned Salt, and an optional 1/4 teaspoon of white pepper.
What amount of potatoes is needed?
You will need 2 1/2 lbs of potatoes, which should be peeled and diced into small cubes.
What liquid base is used for the soup?
The recipe calls for 2 cups of chicken stock (or prepared chicken base) and 2 1/4 cups of heavy whipping cream.
How long does the soup need to simmer?
The soup should cook uncovered for 1.5 to 2 hours, or until the potatoes have reached a very soft texture.
How do I make the soup creamy and smooth?
Once the potatoes are tender, use an immersion blender to blend the soup until smooth, or use a regular blender in batches.
What precaution should I take if using a regular blender?
Ensure you secure the lid tightly to avoid pressure build-up from the hot liquid and blend carefully in small batches.
What type of cheese is best for this recipe?
The recipe specifies 8 ounces of freshly shredded extra-sharp cheddar cheese for the soup base.
When is the cheese added to the soup?
Stir in the extra-sharp cheddar cheese after the soup has been pureed, whisking continuously until it is fully melted and incorporated.
Can I make this soup in a crockpot?
Yes, you can use an electric crockpot. Cook the bacon first and use the high setting for the initial stages of cooking.
What are the recommended garnishes?
Recommended garnishes include extra shredded cheddar cheese, chives or green onions, fresh bacon bits, and additional cracked black pepper.
How many ingredients are in this recipe in total?
There are a total of 17 ingredients listed for this chowder.
Is the white pepper mandatory?
No, the 1/4 teaspoon of white pepper is listed as optional.
Do I need to cook the soup covered or uncovered?
The instructions specify to allow the mixture to cook uncovered for the 1.5 to 2 hour simmering period.
Can I use pre-shredded cheese?
While you can, the recipe recommends freshly shredded extra-sharp cheddar cheese for better melting and flavor.
What is the best way to dice the potatoes?
The potatoes should be diced into small cubes to ensure they cook quickly and reach a soft texture within the time frame.
Is this a hearty soup?
Yes, it is described as a hearty and comforting meal, perfect for chilly evenings.
Does the recipe contain garlic?
Yes, it uses 2 large cloves of minced garlic.
How much garnish cheese should I prepare?
You should prepare 1/2 cup of freshly shredded extra-sharp cheddar specifically for garnishing.
What tags are associated with this recipe?
Tags include baked potato soup, chowder, Texas, comfort food, cheddar cheese, and creamy soup.
Is there a specific salt brand recommended?
The recipe suggests using Lawry's Seasoned Salt for the best flavor profile.
What is the texture of the soup after blending?
After blending and adding the cheese, the soup should have a smooth and creamy consistency.