Saltgrass Style Baked Potato Soup
Warm, creamy, and loaded with all the comforting flavors of a classic steakhouse side, this Saltgrass Style Baked Potato Soup is the ultimate comfort food for any occasion. Made with tender russet potatoes, a velvety blend of chicken broth and heavy cream, and loaded with sharp cheddar cheese, smoky bacon, and aromatic green onions, this hearty soup is a rich and satisfying meal in itself. A base of sautéed onions and garlic, thickened with a buttery roux, gives the soup its luxurious texture, while additional toppings like crumbled bacon, more cheddar cheese, and fresh green onions elevate the flavor to steakhouse-worthy perfection. Ready in just an hour and perfect for cozy nights, this potato soup pairs wonderfully with crusty bread for dipping. Experience the indulgent warmth of a restaurant-style baked potato soup made right at home!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 4 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 1 cup Cooked bacon, crumbled
- 0.33 cup Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cheddar cheese (for garnish)
- 0.25 cup Cooked bacon (for garnish)
- 0.25 cup Chopped green onions (for garnish)
Instructions
Preheat your oven to 400°F (205°C). Wash the potatoes thoroughly, pierce them with a fork, and bake them for 50-60 minutes until fully cooked. Let the potatoes cool, then peel and dice them into bite-sized cubes. Set aside.
In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to make a roux.
Gradually whisk in the chicken broth, stirring to combine and prevent lumps. Then, add the heavy cream and continue to stir until the mixture is smooth and begins to thicken slightly, about 5 minutes.
Stir in the shredded cheddar cheese, sour cream, salt, and pepper. Mix well until the cheese has fully melted.
Add the diced baked potatoes to the soup. Simmer over low heat for 10-15 minutes, stirring occasionally to avoid scorching. Adjust seasoning with additional salt and pepper if needed.
Stir in the crumbled bacon and sliced green onions, reserving some for garnish.
Ladle the soup into bowls and top each serving with extra shredded cheddar cheese, crumbled bacon, and chopped green onions.
Serve warm and enjoy with a side of crusty bread, if desired!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 38.3 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 417 mg | 32% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
