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Saltgrass Baked Potato Soup

Saltgrass baked potato soup is a thick, creamy comfort soup made by baking russet potatoes, then whisking a roux-style base until smooth and simmering to thicken. Cheddar and sour cream create a rich, spoon-coating texture, finished with bacon and classic toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 725
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 russet potatoes Bake until tender, then scoop flesh and break into chunks.
Bacon
  • 6 strips bacon Cook until crisp, then crumble; reserve some for serving.
Butter
  • 4 tbsp unsalted butter For making the roux base.
All-purpose flour
  • 1 3rd cup all-purpose flour Used to thicken the soup after cooking in butter for 2 minutes.
Whole milk
  • 3 cup whole milk Whisk in gradually to keep the base smooth.
Heavy cream
  • 1 cup heavy cream Adds richness; whisk in with the milk.
Chicken broth
  • 0.5 cup chicken broth Used to loosen the base before simmering to thicken.
Cheddar cheese
  • 1.5 cup shredded cheddar Stir in until fully melted and smooth.
Sour cream
  • 1 cup sour cream Stir in until creamy; serve extra on top.
Salt
  • 1 tsp salt Season to taste with the final salt/pepper/garlic.
Black pepper
  • 0.5 tsp black pepper Season to taste with the final salt/pepper/garlic.
Garlic powder
  • 0.5 tsp garlic powder Adds savory flavor; season after cheese/sour cream are melted in.
Toppings
  • 1 Sour cream, cheddar, bacon, and chives for serving Use these as the final toppings to match the steakhouse loaded style.

Equipment

  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400F until tender, then scoop the flesh into a bowl and break into chunks.
Make the creamy base
  1. Melt the butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2 minutes.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth, then simmer until thickened for 8-10 minutes, stirring to prevent scorching.
Combine and season
  1. Fold in the potato chunks and mash some as you stir for texture.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder until evenly combined.
Finish and serve
  1. Fold in most of the bacon, then ladle the soup into bowls and serve piled high with the sour cream, cheddar, bacon, and chives.

Notes

Pro tip: when whisking in the milk/cream/broth, pour in gradually and keep stirring so the base stays lump-free. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove over low heat, stirring until smooth. Freezing isn’t recommended because the dairy can separate when thawed. For a lighter version, use light sour cream and half-and-half in place of some of the heavy cream (texture will be a bit thinner).