Saltgrass Style Baked Potato Soup

If you've ever tried baked potato soup at Saltgrass Steak House (mainly in Texas) you know how absolutely amazing and addicting it can be. This is my take on a near perfect replica of their famous soup.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 1⁄2 lb bacon
• 1  cup onion, finely chopped
• 1  cup celery, finely chopped
• 1  cup carrot, finely chopped
• 1⁄3 cup green onion, finely chopped
• 2  large garlic cloves, minced
• 3  teaspoons  fresh cracked black pepper
• 2 1⁄2 teaspoons  Lawry's Seasoned Salt
• 1⁄4 teaspoon white pepper (optional)
• 2 1⁄2 lbs potatoes, peeled and diced
• 2  cups  chicken stock or 2  cups  prepared  chicken base
• 2 1⁄4 cups heavy whipping cream
• 8  ounces extra-sharp cheddar cheese, freshly shredded

• garnish

• 1⁄4 cup  finely chopped chives or 1⁄4 cup green onion
• 1⁄2 cup extra-sharp cheddar cheese, freshly shredded
• 1⁄4 cup  fresh bacon bits
•  fresh cracked black pepper, to taste

Directions

1. Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
2. While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
3. Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
4. Finely chop green onion and then mince garlic. Add to pot and stir.
5. Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
6. Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
7. Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
8. Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
9. With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
10. Prepare optional garnish and serve!