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Saltgrass Baked Potato Soup

Saltgrass baked potato soup delivers thick, creamy comfort by simmering a roux-based sauce until it coats the spoon, then folding in tender baked potato chunks for texture. Topped with sour cream, shredded cheddar, crumbled bacon, and chives, it’s the steakhouse-style bowl you can make at home.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes baked until tender and scooped
Bacon
  • 6 strips bacon cooked and crumbled
Soup base
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Cheese and seasoning
  • 1.5 cups shredded cheddar
  • 1 cup sour cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Toppings
  • Sour cream for serving
  • shredded cheddar for serving
  • bacon for serving
  • chives for serving

Equipment

  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the potatoes at 400°F until tender, then scoop the flesh into a bowl and break into chunks.
Make the creamy roux base
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes.
  2. Gradually whisk in the milk, heavy cream, and chicken broth until smooth, then simmer until thickened for 8-10 minutes.
Combine and season
  1. Fold in the potato chunks and mash some of them to create texture throughout the soup.
  2. Stir in the cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Fold in most of the bacon and serve the soup piled high with the remaining toppings.

Notes

For the creamiest texture, keep the soup at a gentle simmer after adding the dairy so it thickens without getting grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of milk if needed. Freezing is not recommended because the dairy can separate. For a lighter swap, use reduced-fat cheddar and half-and-half instead of heavy cream.