Go Back

Saltgrass Baked Potato Soup

Saltgrass baked potato soup made with baked russet potatoes, a creamy roux base, and cheddar-sour cream richness. Thick and velvety with potato chunks and steakhouse-style toppings like bacon and chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Baked potato
  • 4 large russet potatoes Bake until tender, then scoop and break into chunks.
Bacon
  • 6 strips bacon Cook and crumble; reserve some for serving.
Creamy base
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour Whisk into butter to form a roux.
  • 3 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Cheddar and sour cream
  • 1.5 cups shredded cheddar
  • 1 cup sour cream
Seasoning
  • 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 large russet potatoes at 400°F until tender, then scoop the flesh into a bowl and break into chunks.
  2. Set the potato chunks aside and keep them ready for folding into the soup.
Make the roux and thicken the soup
  1. Melt the unsalted butter in a large Dutch oven over medium heat, then whisk in the all-purpose flour.
  2. Cook the flour mixture for 2 minutes, whisking until smooth.
  3. Gradually whisk in the whole milk, heavy cream, and chicken broth until the mixture is smooth.
  4. Simmer the mixture until thickened for about 8-10 minutes, stirring occasionally so it stays lump-free.
Finish the soup
  1. Fold in the potato chunks and mash some of them for added texture.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
  3. Fold in most of the bacon, then serve the soup piled high with sour cream, extra cheddar, bacon, and chives.

Notes

Pro tip: For a creamy, ladleable texture, keep simmering gentle once the dairy is added and whisk steadily while thickening. Store leftovers in the refrigerator up to 4 days; reheat over low heat, thinning with a splash of milk or broth if needed. Freezing is not recommended because the dairy can become grainy after thawing. For a lighter option, swap the whole milk + heavy cream for half-and-half and use reduced-fat cheddar and sour cream (texture stays thick, flavor slightly less rich).