Caramelized onion potato soup for 10: yellow onions cooked slowly in butter until deep brown, then simmered with russet potatoes, garlic, thyme and chicken broth and mashed right in the pot, so it's thick and rustic with no blender. Milk goes in at home. Sharp white Cheddar goes in at the lot, after the soup is hot, so it melts smooth instead of turning grainy. It's a cold-game soup that does all its slow work the day before.
Feeds: 10 (about 1½ cups each) · Hands-on: about 45 min · Total: about 1¾ hours
Home gear: an 8-quart pot and a potato masher
Pack for the lot
- Soup, sealed, in the cooler
- Cheddar, bacon and green onions, in the cooler
- Pot with a lid and a ladle
- Propane burner, or charcoal and a chimney starter
- Instant-read thermometer
- Cups or mugs and spoons
- Bucket or metal can and water for the ashes
Lot notes
- Fuel: a propane burner is the simple choice. On charcoal, set the pot over a medium fire and move it to the edge once it's hot. Thick soup scorches fast, so stir.
- Holding hot: keep it at 140°F or above with the lid on. If it drops below that, bring it back to 165°F.
- Fridge life: the soup base keeps 3 to 4 days. Toss soup left out past 2 hours, or 1 hour over 90°F.
- The Starkville rule: the Davis Wade Stadium guide says "Charcoal grills are allowed. Put the charcoal out fully and dispose of it responsibly. No fire pits."
- A propane option: the Monument G22 is a two-burner tabletop propane grill with a lid, so the pot can sit over one low burner with the lid down. Keep it at 140°F or above.
Can you make potato soup ahead for a tailgate?
Yes. Make it up to 3 days ahead and keep it in the fridge. Hold back the cheese until the soup is hot at the lot so it melts smooth.
How do you keep soup hot at a tailgate?
Keep it on low heat at 140°F or above. You can also heat it to 165°F at home and carry it in preheated insulated jugs (fill them with boiling water for 10 minutes first), then serve it within a few hours while it's still above 140°F.
How much caramelized onion potato soup for 20 people?
Double it: 8 large onions, 8 lb of potatoes, 4 cartons of broth, 4 cups of milk and 1¼ lb of Cheddar. That's 2 big pots, so cook it in 2 batches.
Can you cook at Davis Wade Stadium?
Yes, on charcoal. The Mississippi State guide says "Charcoal grills are allowed. Put the charcoal out fully and dispose of it responsibly. No fire pits."