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Saltgrass Baked Potato Soup

Saltgrass baked potato soup made creamy with a roux base and chunks of baked russet potato. Simmered until thick and finished with cheddar and sour cream for a steakhouse-style, spoonable texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Baked potatoes
  • 4 large russet potatoes Bake until tender, then scoop and break into chunks.
Bacon
  • 6 strips bacon Cook until crisp and crumble; reserve some for topping.
Roux and dairy
  • 4 tbsp unsalted butter
  • 1 cup all-purpose flour Use 1/3 cup (measure accurately); whisked into the melted butter.
  • 3 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup chicken broth Measure as 1/2 cup.
Cheese and seasonings
  • 1.5 cup shredded cheddar
  • 1 cup sour cream Use for both flavor and finishing swirl.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
For serving
  • 1 sour cream Add extra as topping.
  • 1 cheddar Add extra shredded cheddar as topping.
  • 1 bacon Add extra crumbled bacon as topping.
  • 1 chives Add sliced chives as topping.

Equipment

  • 1 Dutch oven

Method
 

Bake and prep potatoes
  1. Bake the large russet potatoes at 400F until tender, then scoop the flesh into a bowl and break into chunks.
  2. Set the potato chunks aside so they’re ready to fold into the soup.
Make the thickened base
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2 minutes.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth, then simmer until thickened, about 8-10 minutes.
Finish the soup
  1. Fold in the potato chunks, mashing some for texture so the soup stays thick but spoonable.
  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, cheddar, crumbled bacon, and sliced chives.

Notes

Pro tip: bake the potatoes until fully tender before scooping—this prevents a starchy bite and helps the soup thicken naturally. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove, stirring to re-smooth. Freezing isn’t recommended because dairy can separate after thawing. For a lighter version, swap part of the heavy cream for additional whole milk (or use reduced-fat cream) while keeping the cheddar and sour cream for the classic flavor.