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Saltgrass Baked Potato Soup

Saltgrass baked potato soup is a creamy, thick white-sauce soup made with baked potato chunks, cheddar, and sour cream. It simmers until luscious and then gets finished with bacon and steakhouse-style toppings for a hearty spoonable bowl.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Saltgrass baked potato soup
  • 4 large russet potatoes Baked until tender, then scooped and chunked.
  • 6 strips bacon Cooked until crisp, then crumbled.
  • 4 tbsp unsalted butter
  • 1 3rd cup all-purpose flour Use to thicken the milk sauce.
  • 3 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1.5 cup shredded cheddar Reserve some for serving if you like.
  • 1 cup sour cream Plus extra for serving.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 chives For serving.
  • 1 sour cream For serving, in addition to the sour cream mixed into the soup.
  • 1 cheddar For serving, in addition to the cheddar mixed into the soup.
  • 1 bacon For serving, in addition to the bacon folded into the soup.

Equipment

  • 1 Dutch oven

Method
 

Bake the potatoes
  1. Heat oven to 400F and bake the russet potatoes until tender. Scoop the flesh into a bowl and break into chunks.
Make the thick base
  1. Melt the butter in a Dutch oven over medium heat. Whisk in the flour and cook for 2 minutes, until it smells cooked and smooth.
  2. Gradually whisk in the milk, heavy cream, and chicken broth until the mixture is smooth. Simmer until thickened for 8-10 minutes, stirring so the sauce stays glossy.
Build the soup
  1. Fold in the potato chunks, mashing some against the pot for texture. Stir until the potatoes are evenly distributed.
  2. Stir in the shredded cheddar and sour cream until smooth. Season with salt, black pepper, and garlic powder.
  3. Fold in most of the bacon, reserving some for topping. Serve piled high with sour cream, shredded cheddar, crumbled bacon, and sliced chives.

Notes

For the thickest texture, simmer the milk sauce until it visibly coats the back of a spoon before adding potatoes. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop, stirring often (the soup may thicken as it cools). Freezing is not recommended because dairy can separate when thawed. If you want a lighter option, use half-and-half instead of whole milk/cream and reduce the cheddar slightly for a less rich bowl.