Saltgrass Baked Potato Soup Recipe
Saltgrass Baked Potato Soup Recipe is creamy, comforting and full of flavor. This soup tastes just like the famous Saltgrass Steakhouse version.
Ingredients
- Russet potatoes – 4 large peeled and diced
- Bacon – 6 slices cooked and crumbled
- Onion – 1 medium finely chopped
- Garlic – 2 cloves minced
- Chicken broth – 4 cups
- Heavy cream – 1 cup
- Cheddar cheese – 1 cup shredded
- Butter – 2 tablespoons
- Flour – 2 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Green onions – 2 sliced (for garnish)
- Sour cream – for serving optional
Instructions
Prepare the Bacon
- Cook bacon until crispy. Drain on paper towels. Crumble and set aside for topping.
Sauté Onion and Garlic
- In a large soup pot, melt butter. Add onion and garlic. Cook 3–4 minutes until soft and fragrant.
Add Flour
- Sprinkle flour over onions. Stir constantly for 1–2 minutes to remove raw flour taste.
Add Chicken Broth
- Gradually add chicken broth while stirring. Bring mixture to a simmer.
Add Potatoes
- Add diced potatoes to the pot. Simmer for 15–20 minutes until tender.
Mash Some Potatoes
- Use a potato masher to mash part of the potatoes. This makes the soup creamy with chunks.
Add Cream
- Pour in heavy cream. Stir until fully combined and creamy. Simmer 5 minutes.
Add Cheese
- Add shredded cheddar cheese. Stir until melted and smooth. Adjust salt and pepper to taste.
Serve with Toppings
- Ladle soup into bowls. Top with crumbled bacon, sliced green onions and a dollop of sour cream.
Enjoy Warm
- Serve immediately while hot. Pair with bread or salad for a full meal.
Notes
- Use Yukon gold potatoes for creamier texture
- Add cooked ham for extra protein
- Substitute half-and-half for cream to lighten soup
- Add smoked paprika for extra flavor
- Blend a portion of the soup for smoother texture