Saltgrass Baked Potato Soup Recipe

Not all potato soups are prepared equal. Most potato soups lean on heavy cream or milk alone. As a potato lover, I have tasted many kinds, yet the Saltgrass Baked Potato Soup Recipe stays my top pick.

At Saltgrass Steakhouse, this soup stands out for its loaded baked potato flavor and thick, satisfying texture that keeps people ordering it again and again. This soup feels thick, creamy, and full from the first spoon.

The smell of warm cheese, soft potatoes, and smoky bacon quickly spreads through the room, setting the mood instantly.

After enjoying it at the restaurant so many times, I wanted to bring that same experience into my own kitchen. That’s why I worked on a copycat version.

I love how this homemade soup brings the feel of a loaded baked potato into a bowl. It feels rich, smooth, and comforting, just like the version served at Saltgrass Steakhouse.

Many people want that same bowl at home, and I get why. The texture stays creamy, the toppings feel generous, and every bite feels satisfying. That’s why recreating it at home makes so much sense.

This copycat recipe brings that same Saltgrass flavor using easy-to-find items from any U.S. grocery store. You get bold taste, simple steps, and a soup that feels special without stress.

Why Saltgrass Baked Potato Soup Is a Steakhouse Favorite

• Perfect starter with steak meals: This soup works great before a steak dinner. The creamy texture fills you up just enough, without feeling heavy, and it pairs well with grilled meats and classic sides served at steak-focused meals.
• Rich, indulgent flavor: The soup tastes full and deep from butter, dairy, and potatoes. Each bite feels smooth and hearty, matching the bold flavors people expect from a steakhouse-style menu.
• Loaded presentation: Cheese, bacon, and green onions show care in every bowl. The soup looks full and generous, showing the same attention given to plated steak dishes.
• Memorable “wow” factor: The creamy base with chunky toppings creates a strong first impression. The flavor and texture stay in mind long after the meal ends.
• Different from typical potato soups: Many soups feel thin or plain. This one feels bold, thick, and loaded, setting it apart from lighter versions found elsewhere.

What Makes This a True “Baked” Potato Soup

This soup earns its name because it tastes just like eating a loaded baked potato from a steakhouse. Every ingredients you’d add to a fluffy baked potato shows up here. You get melted cheese, crispy bacon pieces, tangy sour cream, and fresh chives.

The russet potatoes create that same light, hearty texture you love in a baked spud. This isn’t just plain potato soup with some toppings thrown on at the end. It’s a loaded, rich creation that celebrates everything great about a steakhouse baked potato.

Saltgrass uses the baked potato method because it creates better texture and flavor. When you bake potatoes first, they develop a deeper, richer taste that boiled potatoes don’t have. The soup looks like a loaded baked potato transformed into a comforting bowl of soup.

Even though the potatoes get broken down in the creamy base, they keep that baked quality. That’s why this recipe calls for baking the potatoes even though they end up in liquid form.

The whole experience mirrors sitting down to a perfect baked potato at your favorite steakhouse.

Saltgrass Baked Potato Soup Ingredients

Main Ingredients

• Russet Potatoes (4 large): These big brown potatoes are the heart of the soup. Russets have more starch than other types, which makes the soup thick and smooth. You could use Yukon Gold potatoes, but they won’t give you the same fluffy feel.
• Bacon (12 slices): Crispy bacon adds a smoky, salty crunch to every bite. Regular bacon strips cooked until crisp work best. Turkey bacon can be used, but it won’t be as rich. Bacon bits from a jar work in a pinch.
• Cheddar Cheese (2 cups, shredded): Sharp cheddar melts smoothly and adds a tangy kick. Freshly shredded cheese melts better than pre-shredded. Monterey Jack, Colby, or mild cheddar can be used as substitutes.
• Sour Cream (1 cup): Sour cream adds tangy coolness that balances the rich flavors. Full-fat sour cream works best because it won’t separate. Greek yogurt can be used, but it’s thinner and more tangy.

For the Soup Base

• Butter (⅓ cup): Butter forms the base of the soup and creates a rich, smooth texture. Unsalted butter is best so you can control the salt. Margarine works, but butter gives better flavor.
• All-Purpose Flour (⅓ cup): Flour thickens the soup and combines with butter to make a silky roux. This ingredient is essential. For a gluten-free option, use cornstarch or rice flour.
• Milk (3 cups, whole milk): Whole milk makes the soup creamy without being too heavy. It adds body and mild sweetness. You can use 2% milk, but the soup will be less rich.
• Heavy Cream (1 cup): Heavy cream boosts the richness and gives the soup a steakhouse-style creaminess. You can replace it with more milk, but the soup will be lighter.
• Chicken Broth (1 cup, optional): Broth helps thin the soup slightly and adds flavor. Vegetable broth works well for a vegetarian option. You can skip it for a thicker soup.

Seasonings and Toppings

• Green Onions (4, chopped): Green onions add mild onion flavor and a fresh pop of color. Both white and green parts are used. Chives are a good substitute.
• Salt (1 teaspoon): Salt enhances all the flavors in the soup. Start with a small amount and adjust at the end. Kosher or sea salt both work well.
• Black Pepper (½ teaspoon): Fresh ground black pepper adds a subtle kick that balances the creamy richness. White pepper can be used if preferred.
• Garlic Powder (½ teaspoon, optional): Garlic powder adds gentle depth without overpowering the potato flavor. Fresh garlic can be too strong, so powder works best.

Kitchen Tools and Equipment You’ll Need

1. Large Soup Pot or Dutch Oven – For cooking the soup
2. Baking Sheet – To bake your potatoes
3. Whisk – For mixing the roux smoothly
4. Potato Masher – Breaks down potatoes easily
5. Sharp Knife – For chopping ingredients
6. Cutting Board – Safe cutting surface
7. Large Skillet – To cook the bacon
8. Measuring Cups and Spoons – For accurate measurements
9. Wooden Spoon – For stirring the soup
10. Cheese Grater – To shred fresh cheese
11. Ladle – For serving the soup

How to Make Saltgrass Baked Potato Soup

Step 1 | Bake Your Potatoes

Preheat your oven to 400°F. Wash russet potatoes thoroughly and dry them. Pierce each potato 5–6 times with a fork so steam can escape.

Place them directly on the oven rack or a baking sheet. Bake for 50–60 minutes until fork-tender. Let cool for 15–20 minutes, then peel off the skins and cut the potatoes into 1-inch cubes.

Step 2 | Cook the Bacon

Place 12 slices of bacon in a large skillet over medium heat. Cook slowly, turning often, until crispy, about 10–12 minutes.

Transfer to a paper towel–lined plate to drain. Once cooled, chop into small pieces and set aside ¼ of the bacon for topping later.

Step 3 | Make the Roux

In a large soup pot over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for about 2 minutes. The mixture should form a smooth paste and stay light in color. This roux will thicken the soup.

Step 4 | Add the Milk

Slowly pour in the milk while whisking constantly. Start with a small amount to prevent lumps, then gradually add the rest.

Continue whisking until smooth. Bring the mixture to a gentle bubble, then reduce the heat to medium-low.

Step 5 | Add the Heavy Cream

Stir in the heavy cream and cook for about 2 minutes, stirring often. The soup base should thicken and coat the back of a spoon.

Step 6 | Add the Potatoes

Gently stir the cubed baked potatoes into the pot. Let the soup simmer on low heat for 5 minutes, stirring frequently so the potatoes absorb the creamy base.

Step 7 | Mash Some Potatoes

Using a potato masher, mash about half of the potatoes directly in the pot. Leave some chunks intact for texture. Stir well to combine.

Step 8 | Add Bacon & Green Onions

Stir in most of the chopped bacon and all the green onions, reserving some bacon for garnish. Simmer for another 3–4 minutes so the flavors blend.

Step 9 | Add the Cheese

Turn the heat off completely. Add the shredded cheddar cheese and stir until fully melted. Keeping the heat off prevents the cheese from separating.

Step 10 | Stir in Sour Cream

Fold in the sour cream gently while the soup is off the heat. Stir until smooth and creamy.

Step 11 | Season to Taste

Add salt, black pepper, and garlic powder. Stir and taste. Adjust seasoning as needed to suit your preference.

Step 12 | Serve & Enjoy

Ladle the soup into bowls. Top with extra shredded cheese, reserved bacon, sour cream, and chopped green onions. Serve homemade Saltgrass Baked Potato Soup Recipe immediately while hot and creamy.

Alternative Cooking Methods

Slow Cooker/Crock-Pot Method: Bake the potatoes in the oven as directed, then peel and cube them. Cook bacon separately and chop it.

In the slow cooker, melt butter on high, then add flour and whisk to make the roux. Slowly add milk while whisking.

Add the cubed potatoes and stir well. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours. About 30 minutes before serving, use a potato masher to break up some of the potatoes.

Add green onions and stir. When ready to serve, turn off the slow cooker and stir in sour cream, cheese, and bacon. Season with salt and pepper.

Instant Pot/Pressure Cooker Method: Bake and prepare potatoes as normal, or use the pressure cooker to cook cubed raw potatoes in 1 cup of water for 8 minutes on high pressure, then quick release. Drain and set aside. Turn the Instant Pot to sauté mode.

Add butter and let it melt, then add flour and whisk for 2 minutes. Slowly add milk while whisking. Add the cooked potato cubes.

Press cancel, then seal the lid. Cook on manual high pressure for 5 minutes. Quick release the pressure.

Open the lid and use a potato masher to mash some potatoes. Turn to sauté mode again and add green onions.

Cook for 2 minutes, then press cancel. Stir in sour cream, cheese, and chopped bacon. Season as needed.

Recipe Notes & Tips

• The Perfect Potato-to-Liquid Ratio: Use four large russet potatoes for every four cups of milk. This creates a rich, thick soup without it becoming heavy. If the soup feels too thick later, add warm milk gradually until it’s just right.
• Bacon Fat Flavor Boost: For deeper, smoky flavor, replace part of the butter with reserved bacon grease. Even a tablespoon adds richness that plain butter alone can’t achieve.
• Cheese Selection Matters: Use sharp cheddar, not extra sharp. It melts smoother while still delivering bold flavor. Always shred cheese from a block, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.
• Make It Brothier (Optional): If you prefer a lighter soup, add chicken broth a little at a time. Start with one cup and increase as needed to thin the soup without sacrificing flavor.
• Control the Final Thickness: Let the soup rest for ten minutes after cooking so it can naturally thicken as it cools. If it becomes too thick, stir in warm milk just before serving to loosen it.

What to Serve with Saltgrass Baked Potato Soup

This soup makes a filling meal on its own, but pairing it with the right sides creates a complete steakhouse experience at home. A simple green salad with ranch or vinaigrette cuts through the richness perfectly.

Warm, crusty bread or dinner rolls are perfect for dipping into the creamy soup. Garlic bread works especially well because the flavors go together nicely.

For a full steakhouse meal, serve this soup before grilled steak or chicken. Roasted vegetables like asparagus or green beans add color and freshness to your plate.

Some people love to serve it with cornbread for a Southern twist. The soup also pairs well with a crisp coleslaw that adds crunch and tang. Keep the sides simple so the soup remains the focus of your meal.

Storage, Reheating, and Meal Prep Tips

Prep These in Advance: Peel and cube the potatoes, store them in cold water in the fridge for a day. Shred the cheese and cook/chop the bacon ahead of time.

How to Store Leftovers: Let the soup cool completely. Store it in a sealed container in the refrigerator. It will stay good for 3-4 days. The soup will thicken when cold.

Reheat Without Losing Texture: Reheat gently on the stove over low heat, stirring often. Add a small amount of milk or broth to bring back the creamy consistency. Use the microwave in short bursts, stirring between each.

Freezing Option: This soup can be frozen for up to 2 months. Freeze it before adding sour cream. Thaw in the fridge overnight, reheat on the stove, and then stir in the sour cream fresh.

Saltgrass Baked Potato Soup Recipe FAQs

1. My soup seems too salty. What can I do?

First, always use low-sodium chicken broth to control the salt level. If it’s already too salty, try adding a peeled, raw potato to the pot and simmer for 15-20 minutes; the potato can absorb some salt.

Remove it before serving. Adding a bit more milk can also help balance it.

2. How can I make this soup vegetarian?

Simply leave out the bacon. To keep some savory flavor, add a quarter teaspoon of smoked paprika when you make the roux.

You could also use a vegetarian bacon alternative or sauté some chopped mushrooms for a different tasty element.

3. My soup is too thick. How do I fix it?

This is easy to fix. Just slowly stir in a little more milk, vegetable broth, or chicken broth until you reach your preferred consistency. Add only a quarter cup at a time, stir well, and check before adding more.

4. Why did my sour cream curdle in the soup?

Sour cream can curdle if added to very high heat. Always remove the soup from the heat source first. Let it cool for a minute, then stir the sour cream in gently. Tempering it by mixing a spoonful of hot soup into the sour cream first can also help.

5. What’s the best way to get a super smooth soup?

For a completely smooth texture, use an immersion blender directly in the pot after the potatoes are cooked.

You can also carefully blend batches in a standing blender. Be very careful with hot liquids, and never fill the blender more than halfway.

6. Is there a lighter, lower-calorie version of this recipe?

You can make a lighter version. Use 2% milk instead of whole milk, reduced-fat sharp cheddar cheese, and light sour cream. The flavor will still be very good, though slightly less rich than the original.

7. Can I add other vegetables to this soup?

Of course. Many people like to add finely chopped celery or carrots. Sauté them in the butter at the beginning, before adding the flour for the roux. This softens them and adds more vegetable flavor to the base.

8. My soup seems a little bland. What should I do?

Season in layers. Make sure you added enough salt and pepper at the end. You can also add a bit more shredded cheese.

A small splash of hot sauce or a pinch of garlic powder can add depth without changing the classic flavor.

Continue to Content

Saltgrass Baked Potato Soup Recipe

Yield: Serves 6 hearty bowls

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Learn how to make the Saltgrass Baked Potato Soup Recipe using simple ingredients and easy, step-by-step instructions.

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Ingredients

Main Ingredients

• 4 large russet potatoes
• 12 slices bacon
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup full-fat sour cream

Soup Base

• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 cup chicken broth (optional, for thinning)

Seasonings & Toppings

• 4 green onions, chopped
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)

Instructions

1. Preheat your oven to 400°F. Wash russet potatoes thoroughly and dry them. Pierce each potato 5–6 times with a fork so steam can escape. Place them directly on the oven rack or a baking sheet. Bake for 50–60 minutes until fork-tender. Let cool for 15–20 minutes, then peel off the skins and cut the potatoes into 1-inch cubes.
2. Place 12 slices of bacon in a large skillet over medium heat. Cook slowly, turning often, until crispy, about 10–12 minutes. Transfer to a paper towel–lined plate to drain. Once cooled, chop into small pieces and set aside ¼ of the bacon for topping later.
3. In a large soup pot over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for about 2 minutes. The mixture should form a smooth paste and stay light in color. This roux will thicken the soup.
4. Slowly pour in the milk while whisking constantly. Start with a small amount to prevent lumps, then gradually add the rest. Continue whisking until smooth. Bring the mixture to a gentle bubble, then reduce the heat to medium-low.
5. Stir in the heavy cream and cook for about 2 minutes, stirring often. The soup base should thicken and coat the back of a spoon.
6. Gently stir the cubed baked potatoes into the pot. Let the soup simmer on low heat for 5 minutes, stirring frequently so the potatoes absorb the creamy base.
7. Using a potato masher, mash about half of the potatoes directly in the pot. Leave some chunks intact for texture. Stir well to combine.
8. Stir in most of the chopped bacon and all the green onions, reserving some bacon for garnish. Simmer for another 3–4 minutes so the flavors blend.
9. Turn the heat off completely. Add the shredded cheddar cheese and stir until fully melted. Keeping the heat off prevents the cheese from separating.
10. Fold in the sour cream gently while the soup is off the heat. Stir until smooth and creamy.
11. Add salt, black pepper, and garlic powder. Stir and taste. Adjust seasoning as needed to suit your preference.
12. Ladle the soup into bowls. Top with extra shredded cheese, reserved bacon, sour cream, and chopped green onions. Serve immediately while hot and creamy.

Nutrition Information:

Serving Size: (Per Serving – Approximate)
Amount Per Serving: Calories: 520Total Fat: 34gSaturated Fat: 18gTrans Fat: 34gCholesterol: 95mgSodium: 980mgCarbohydrates: 33gFiber: 3gSugar: 6gProtein: 21g

This Saltgrass Baked Potato Soup Recipe brings thick texture, bold flavor, and simple steps together in one pot. Cooking at home keeps things easy and rewarding.

Try it, rate it, and share it with others who love a rich bowl of soup.