What Is the Recipe To Saltgrass' backed potato soup?

i guess, it is baked and not backed!!


BAKED POTATO SOUP RECIPE:


2/3 cup butter


2/3 cup flour


7 cups milk


4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups


4 green onions, thinly sliced


10 to 12 strips bacon, cooked, drained, and crumbled


1 1/4 cups shredded mild cheddar cheese


1 cup (8 ounces) sour cream


3/4 teaspoon salt


1/2 teaspoon pepper


In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.


This baked potato soup recipe serves 6 to 8.





POTATO SOUP:


2 tablespoons ham base


2 quarts chicken broth


1 cup chopped yellow onion


6 ounces (12 tablespoons) butter


2 pounds potatoes, cut in 1/2-inch cubes


1 1/2 teaspoons black pepper


2 cups milk


2/3 cup flour


Combine chicken broth in sauce pan with the ham base. Stir until the mixture is smooth. In separate stock pot; melt half of the butter; add onion and saut茅 until transparent. Add potato and pepper. Add chicken broth mixture and stir until well mixed. Bring mixture to a boil. In small pan, melt second half of the butter and add flour to make a roux. Cook over medium-low heat, stirring constantly, until light golden brown in color. When stock comes to a boil, add the roux with a wire whisk. Return to a boil and slowly add the milk. If the soup is too thin, make additional roux (cook a little more flour in butter for at least 1 minute) and add it to the soup. If the soup is too thick, thin it out with more milk.





these are the basic recipes for potato soup. I have BENNIGAN'S ultimate potato soup which i would to sahre with you.





BENNIGAN'S ULTIMATE BAKED POTATO SOUP:


Yields 8 (1 cup) servings or 4 main dish servings


3 pounds all-purpose potatoes, scrubbed


and pierced in several places


1 tablespoon stick butter or margarine


1 1/2 cups finely chopped onions


2 tablespoons minced garlic


1 (14 1/2 ounce) can chicken broth


3 cups milk


1 teaspoon salt


1/4 teaspoon pepper


Toppings


Shredded Cheddar cheese


Crumbled bacon


Chopped scallions


Preheat oven to 400 degrees F.Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.