Loaded Potato Soup
Recipe courtesy of #BGETeamGreen Member Travis Griffith, @travisbackyardbbq
Ingredients
- 8 cups (1920 ml) potatoes, peeled and cubed
- 2 cups (480 ml) celery, chopped
- 2 cups (480 ml) onion, chopped
- 4 cups (960 ml) water
- 2 tablespoons (30 ml) garlic powder
- Salt and pepper to taste
- 2 cups (480 ml) whipping cream
- 1/2 cups (120 ml) butter
- Suggested toppings: chopped bacon, chives, cheese, and sour cream
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryDutch Oven - Cast Iron
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C with the Dutch Oven - Cast Iron in the EGG to preheat.
Step 2
Combine potatoes, celery, onion, water, salt, pepper and garlic powder to the BGE Dutch oven. Simmer for about 20 minutes or until potatoes are tender.
Step 3
Mash the mixture a bit, leaving some potato chunks. Stir in the cream and butter until the soup is well combined and thoroughly heated.
Step 4
Remove from the EGG and top with your choice of toppings. Enjoy!
Step 5
Yields 8 Servings
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