Saltgrass Potato Soup Recipe

If you’ve ever visited Saltgrass Steak House, you know their hearty Saltgrass Baked Potato Soup is one of the stars on the menu. Creamy, rich, and loaded with flavor, this soup brings comfort in every spoonful. The best part? You can recreate that restaurant-style taste right in your own kitchen.

This Saltgrass potato soup recipe is packed with smoky bacon, fresh vegetables, tender potatoes, and a velvety finish of heavy cream and cheddar cheese. Each ingredient comes together to create a soul-warming dish that’s perfect for cozy family dinners, gatherings, or even meal prepping.

Whether you’re a seasoned cook or just learning your way around the kitchen, this Saltgrass Steakhouse Potato Soup Recipe is simple, delicious, and guaranteed to impress. Let’s bring the flavors of Saltgrass to your table tonight!

Why You’ll Fall in Love with This Saltgrass Potato Soup

Saltgrass Restaurant Baked Potato Soup is indulgent and comforting, striking the perfect balance between creamy and savory. The bacon adds a smoky richness, while the sautéed vegetables create layers of flavor that build depth in every bite.

The potatoes themselves soften into the broth, releasing their starches and naturally thickening the soup. Combined with heavy cream, the result is a silky, luxurious texture that coats your spoon with just the right amount of heartiness.

Finally, melted cheddar cheese ties it all together with a sharp, creamy tang. It’s a restaurant-worthy Saltgrass Steakhouse Baked Potato Soup that feels like a warm hug on a chilly day, satisfying enough to serve as a full meal or alongside a crisp salad and Saltgrass Bread.

Key Ingredients for Saltgrass Potato Soup Recipe

• 1 pound bacon, chopped
• 1 cup celery, finely diced
• 1 cup onion, finely diced
• 1 cup carrots, finely diced
• ½ cup green onions, chopped
• 2 teaspoons black pepper
• 1 teaspoon seasoned salt
• ½ teaspoon white pepper
• 2 cloves garlic, minced
• 5 pounds potatoes, peeled and cubed
• 6 cups chicken broth
• 3 cups heavy whipping cream
• 2 cups shredded cheddar cheese

Must-Have Kitchen Tools

1. Large skillet
2. Large soup pot or Dutch oven
3. Sharp knife and cutting board
4. Wooden spoon or spatula
5. Wire whisk

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings

Copycat Saltgrass Potato Soup Recipe

1. Cook the bacon:
Place the chopped bacon in a large skillet and cook over medium heat until browned and crispy. Do not burn-aim for a deep golden sear. Transfer the bacon to a plate, leaving the drippings in the pan.

2. Sauté the vegetables:
In the bacon fat, add celery, onion, carrots, and green onions. Stir in black pepper, seasoned salt, white pepper, and garlic. Cook until vegetables are tender and fragrant.

3. Add the potatoes:
Transfer the vegetables and bacon into a large soup pot. Stir in the diced potatoes and let them absorb the flavors.

4. Build the base:
Pour in chicken broth and heavy whipping cream. Stir well and bring to a gentle simmer. Cook until potatoes are fork-tender, about 20–25 minutes.

5. Thicken and finish:
Using a whisk, stir in shredded cheddar cheese until fully melted and smooth. The soup will thicken naturally from the potatoes and cheese.

6. Serve:
Remove from heat and ladle into bowls. Garnish with extra bacon bits, cheese, or green onions if desired.

Pro Tips for First-Time Success on This Saltgrass Potato Soup Recipe

1. Freeze your bacon first. Put the bacon in the freezer for 5–10 minutes before cutting. It makes it easier to chop without getting too soft and stringy.

2. Cook bacon until crispy. Don’t stop when it’s just soft. Let it turn golden brown. That’s where the flavor hides!

3. Use the bacon fat. Don’t throw it away. Cook your veggies in it for extra yummy taste.

4. Cut veggies small. Tiny pieces of onion, celery, and carrot melt right into the soup and give a smooth flavor.

5. Use heavy cream, not milk. Heavy cream makes the soup rich and thick. Milk won’t give the same result.

6. Whisk in the cheese. Always use a whisk, not a spoon, when adding cheese. This stops lumps from forming.

7. Don’t rush the potatoes. Let them cook until soft. The starch from the potatoes helps thicken your soup.

8. Taste as you go. Before serving, give it a taste. Add more salt, pepper, or cheese if you want.

9. Keep heat low at the end. Once the cheese melts, turn off the heat so it doesn’t burn.

10. Top it off. Sprinkle extra bacon, cheese, or green onions on top before serving. It makes the bowl look and taste better.

Creative Serving Ideas for This Saltgrass Potato Soup

1. With Warm Crusty Bread
We’ve found that nothing beats dipping a slice of warm, crusty Saltgrass Bread into this soup. The bread soaks up the creamy broth beautifully, making each bite even more satisfying.

2. Topped with Extra Bacon and Cheese
When we want to make it feel extra indulgent, we always sprinkle more crispy bacon and shredded cheddar on top. It adds that restaurant-style flair right at home.

3. Alongside a Crisp Green Salad
For balance, we often serve this soup with a light salad-something with vinaigrette to cut through the richness. It’s a refreshing contrast that works perfectly.

4. In a Bread Bowl
Whenever we want to impress guests, we ladle the potato soup into hollowed-out bread bowls. It feels cozy and fancy at the same time.

5. With Garlic Butter Rolls
We’ve noticed that soft, buttery rolls pair wonderfully with this soup. The garlic flavor complements the smoky bacon and creamy potatoes so well.

6. As a Starter Before Steak
Since this recipe comes from Saltgrass inspiration, we love serving it as a starter before grilled steak. It sets the stage for a hearty, satisfying meal.

7. With Roasted Vegetables on the Side
On days when we’re craving extra veggies, roasted asparagus or Brussels sprouts make a great pairing. They add texture and a hint of sweetness against the soup’s creaminess.

8. With Grilled Cheese Sandwiches
One of our favorite comfort food combos is pairing this soup with grilled cheese. The crisp, golden bread and melty cheese make every spoonful even better.

9. As a Holiday Side Dish
We’ve served this soup at family holiday dinners, and it’s always a hit. It works beautifully alongside ham, turkey, or even prime rib.

10. Topped with Fresh Herbs
When we want to brighten things up, we sprinkle fresh parsley or chives on top. It not only looks beautiful but also adds a fresh note to the rich flavors.

Storage Guide & Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often. If the soup thickens too much, add a splash of broth or cream to bring back its silky texture.

Common Questions About Saltgrass Potato Soup Recipe

Here, we’ve got you covered with some common questions about the Saltgrass Potato Soup that people often ask.

1. What is in Saltgrass potato soup?

Saltgrass potato soup is a hearty combination of crispy bacon, tender potatoes, carrots, celery, onions, and green onions. It’s finished with heavy cream and melted cheddar cheese, which give it that signature creamy and flavorful taste. When you cook it at home, you’ll be amazed how close it tastes to the restaurant version.

2. What are the 4 ingredients in potato soup?

If you want to strip potato soup down to the basics, it usually takes just four ingredients: potatoes, broth, cream, and seasonings. Of course, the Saltgrass version adds bacon, vegetables, and cheese for more depth, but at its core, it’s those four elements that make it work.

3. What are the ingredients for potato soup?

Classic potato soup includes potatoes, broth or stock, onions, and milk or cream. The Saltgrass style takes it further with smoky bacon, carrots, celery, garlic, green onions, cheddar cheese, and a mix of black and white pepper for extra flavor. That’s what makes it richer and more satisfying.

4. What makes potato soup creamy?

The secret is heavy whipping cream combined with the natural starch from the potatoes. As the potatoes cook, they release starch that thickens the broth, and when you whisk in cream and cheese, it transforms into a velvety, smooth texture. We’ve found that heavy cream works much better than milk.

5. Can I use milk instead of cream in this recipe?

Yes, you can use milk, but the soup won’t be as rich or thick. From our experience, if you don’t want to use heavy cream, whole milk with a little bit of flour or cornstarch can help achieve a creamier consistency.

6. Do you have to peel the potatoes for potato soup?

It depends on your preference. We usually peel them for a smoother texture, especially when making Saltgrass potato soup. But if you like a more rustic, chunky soup, you can leave the skins on. Just make sure the potatoes are scrubbed well.

7. What type of potatoes are best for potato soup?

Russet potatoes work best because they’re starchy and break down easily, which naturally thickens the soup. Yukon Gold potatoes are another great choice if you want a slightly buttery taste and creamier bite.

8. How do you keep potato soup from getting gluey?

One tip we’ve learned is to avoid over-mashing or using a blender on high speed, as it can make the potatoes gummy. Instead, let the potatoes cook until tender and gently whisk to break them down. The starch will do the thickening naturally.

9. Can I freeze Saltgrass potato soup?

We don’t recommend freezing it because the cream and potatoes don’t hold up well after thawing. The texture changes and becomes grainy. It’s much better enjoyed fresh or stored in the fridge for up to three days.

10. What can I serve with potato soup?

Potato soup pairs beautifully with crusty bread, cornbread, or a light green salad. At home, we love serving it with garlic toast to soak up the creamy broth. It’s also hearty enough to stand on its own as a full meal.

This Saltgrass potato soup recipe is everything you love about restaurant-style comfort food, right at home. From the smoky bacon to the creamy potatoes and melted cheese, it’s a dish that warms hearts and fills bellies.

Give this recipe a try and let me know how it turned out for you! Don’t forget to leave a comment with your thoughts, and share this recipe with friends who love a good hearty soup.

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