Let’s be honest-there’s something incredibly comforting about a warm, creamy bowl of soup. And if you’ve ever been to Saltgrass Steakhouse, you might recall that their Baked Potato Soup isn’t just soup-it’s a culinary hug in a bowl. Rich, velvety, and packed with flavors that remind you of a perfect baked potato, this soup combines hearty potatoes, smoky bacon, sharp cheddar cheese, and a touch of green onions to create something that feels indulgent but is oh-so-satisfying.
If you’ve ever wanted to recreate that restaurant magic at home, you’re in the right place. Today, we’re going to dive deep into making Saltgrass Baked Potato Soup from scratch, with tips, variations, and insider tricks to elevate it even further.
Saltgrass Baked Potato Soup Recipe
This isn’t just any potato soup-it’s a luxurious, thick, and flavorful concoction that mimics the restaurant’s style. Think creamy textures, bold flavors, and a beautiful presentation that will make anyone at your table say, ’Wow, this is restaurant-quality!’
Ingredients Needed
Here’s everything you’ll need to create that classic Saltgrass flavor at home. I’ll also give little notes for each ingredient so you can understand why they matter.
- 4 large russet potatoes – These are starchy, fluffy, and perfect for creamy soup.
- 6 slices of thick-cut bacon – Adds a smoky, savory crunch.
- 1 medium onion, finely chopped – Brings a subtle sweetness and depth.
- 3 cloves garlic, minced – For aromatic richness.
- 4 cups chicken broth – The backbone of the soup, giving it a savory base.
- 1 cup heavy cream – For that luscious, silky texture.
- 1 cup shredded sharp cheddar cheese – Adds that cheesy, slightly tangy flavor.
- 1/2 teaspoon smoked paprika – Optional, but elevates flavor with warmth and smokiness.
- Salt and black pepper, to taste – Balances flavors perfectly.
- 2 tablespoons butter – Helps sauté the onions and garlic and adds richness.
- 1/4 cup chopped green onions – For garnish, color, and freshness.
Cooking Instructions
Here’s a step-by-step, easy-to-follow guide that’s like having me in your kitchen, chatting away while you cook:
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Prepare The Potatoes
- Peel and dice the russet potatoes into small cubes, roughly 1/2 inch.
- Place them in a pot of water, add a pinch of salt, and bring to a boil. Cook until tender (about 10-12 minutes). Drain and set aside.
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Cook The Bacon
- In a large soup pot, cook the bacon over medium heat until crisp.
- Remove and drain on paper towels, then crumble. Leave a bit of bacon grease in the pot-it adds incredible flavor to your soup.
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Sauté The Aromatics
- Add butter to the pot with the bacon grease.
- Sauté the onion until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
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Build The Soup Base
- Pour in the chicken broth and bring to a gentle simmer.
- Add the cooked potatoes and simmer for 5 minutes so the flavors meld.
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Blend The Soup (optional)
- For a creamier texture, use an immersion blender to partially blend the soup. Leave some potato chunks for texture.
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Add Cream And Cheese
- Lower the heat, stir in heavy cream, and gradually add shredded cheddar cheese until melted.
- Season with smoked paprika, salt, and pepper to taste.
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Serve
- Ladle the soup into bowls, sprinkle crumbled bacon and chopped green onions on top.
- Optional: Add extra cheddar for that cheesy finish!
Ingredient Insights
Let’s dive into why these ingredients make such a difference:
- Russet potatoes: Their high starch content ensures the soup thickens beautifully without needing extra thickeners.
- Bacon: Not just for flavor-its fat renders into the pot and creates a natural depth.
- Cheddar cheese: Sharpness cuts through the creaminess, creating a balanced flavor.
- Heavy cream: The key to that luxurious, silky texture that makes it feel indulgent.
- Smoked paprika: Adds a subtle smoky undertone without overpowering the other flavors.
Expert Tips
Here’s where I get a bit chef-y on you, so you can make this soup extra-special:
- Potato texture: Don’t over-blend-leave chunks for that comforting bite.
- Cheese tip: Add cheese off the heat to prevent it from becoming grainy.
- Flavor layering: Cook your aromatics slowly; this step is where flavor builds exponentially.
- Make ahead: Soup can be made a day in advance-reheat gently and add extra cream if it thickens too much.
- Bacon hack: Cook extra bacon to sprinkle on top, because more bacon is always better.
Recipe Variations
Want to switch it up or tailor it to your taste? Here are some fun ideas:
- Loaded Baked Potato Soup: Add sautéed mushrooms, diced ham, or even roasted corn.
- Cheese Variations: Swap cheddar for Gruyère, fontina, or a mix for a gourmet twist.
- Vegetarian Version: Replace chicken broth with vegetable broth and skip bacon, or use smoked tempeh for that smoky bite.
- Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños for heat.
Final Words
Making Saltgrass Baked Potato Soup at home is more than just cooking-it’s an experience. From the sizzling bacon to the creamy, cheesy finish, every spoonful is a delight. With the right ingredients and a bit of patience, you can bring that restaurant-quality magic right into your own kitchen.
FAQs
What Are The Main Ingredients In Saltgrass Baked Potato Soup?
The main ingredients typically include baked potatoes, heavy cream, chicken broth, cheddar cheese, bacon, green onions, butter, and seasonings such as salt and black pepper. Some recipes may also incorporate sour cream for added creaminess.
How Do I Make Saltgrass Baked Potato Soup From Scratch?
Start by baking potatoes until tender, then peel and mash them lightly. In a large pot, melt butter and sauté onions, then add chicken broth and potatoes. Bring to a simmer, add heavy cream, and blend until smooth. Stir in shredded cheddar cheese, cooked bacon, and seasonings. Garnish with green onions before serving.
Can I Make This Soup Ahead Of Time?
Yes, the soup can be prepared a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat gently over low heat, stirring occasionally to maintain a smooth consistency. You may need to add a bit more broth or cream if it becomes too thick.
Is Saltgrass Baked Potato Soup Gluten-free?
Most versions are naturally gluten-free as they rely on potatoes, cream, and broth. However, always check labels on ingredients such as chicken broth or bacon to ensure no hidden gluten-containing additives are present.
Can I Make This Soup Vegetarian?
Yes, you can make a vegetarian version by using vegetable broth instead of chicken broth and omitting bacon. You can also add smoked paprika or liquid smoke to replicate the smoky flavor of bacon.
How Can I Make The Soup Creamier?
To achieve a creamier texture, use heavy cream or half-and-half instead of milk. You can also partially blend the soup using an immersion blender or a regular blender to create a smooth, velvety consistency.
What Toppings Are Recommended For Saltgrass Baked Potato Soup?
Popular toppings include shredded cheddar cheese, crumbled bacon, chopped green onions, sour cream, and a sprinkle of paprika or black pepper. These toppings add flavor, texture, and visual appeal.
Can I Freeze Saltgrass Baked Potato Soup?
Yes, the soup can be frozen, but the texture may slightly change due to the potatoes and cream. To minimize separation, undercook the soup slightly, allow it to cool completely, and store it in airtight freezer-safe containers. Reheat gently and stir well before serving.
How Long Does It Take To Prepare This Soup?
Preparation time typically ranges from 15 to 20 minutes for chopping and sautéing ingredients. Cooking and simmering usually take 20 to 30 minutes. Overall, the total time is approximately 40 to 50 minutes, depending on your kitchen setup.
What Variations Can I Try With This Soup?
Variations include adding roasted garlic for extra depth, using sweet potatoes instead of regular potatoes, incorporating caramelized onions, or topping with a mix of cheeses like Monterey Jack or Gruyère. You can also add cooked chicken or sausage for a heartier version.