Saltgrass Restaurant Baked Potato Soup Recipe

Nothing beats the creamy, comforting taste of restaurant-quality Saltgrass Restaurant Baked Potato Soup Recipe, and Saltgrass Steakhouse has perfected this beloved dish. This saltgrass restaurant baked potato soup recipe brings the rich, indulgent flavors of their signature soup straight to your kitchen.

The beauty of this saltgrass restaurant baked potato soup recipe lies in its perfect balance of crispy bacon, tender vegetables, and creamy cheese. It’s the kind of soup that warms you from the inside out and makes any meal feel special.

Whether you’re craving comfort food or looking to impress dinner guests, this Saltgrass Steakhouse Baked Potato Soup Recipe delivers restaurant-quality results every single time.

My Personal Experience with This Saltgrass Restaurant Baked Potato Soup Recipe

I’ll be honest – I had never made baked potato soup before attempting this Saltgrass Steakhouse Potato Soup Recipe, and I was nervous about getting it right. But after watching videos of how they make it at the actual restaurant and finding reliable measurements from other home cooks, I decided to take the plunge.

The moment I started browning the bacon and smelled those incredible aromas filling my kitchen, I knew this saltgrass restaurant baked potato soup recipe was going to be something special. The process felt authentic and rewarding, especially when I saw the potatoes slowly absorbing all those beautiful flavors.

When I finally tasted the finished soup, I was amazed at how closely it matched the restaurant version. The creamy texture, the perfect balance of seasonings, and that rich bacon flavor – it was exactly what I hoped for from this saltgrass restaurant baked potato soup recipe.

Ingredients Required for This Saltgrass Restaurant Baked Potato Soup Recipe

• 1 package bacon, diced (about 8-10 strips)
• 1 stalk celery, finely diced
• 1 large white onion, finely diced
• 2 cups carrots, finely diced
• 3 green onions, chopped
• 3 cloves garlic, minced
• 5 large russet potatoes, peeled and diced
• 8-16 oz mild cheddar cheese, shredded
• 1 quart heavy whipping cream
• 4 cups chicken broth
• 1 teaspoon seasoning salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• Salt to taste

Kitchen Utensils List

• Large heavy-bottomed pot or Dutch oven
• Medium saucepan (backup)
• Food processor or Magic Bullet blender
• Sharp knife
• Cutting board
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Fine dice chopper (optional but helpful)
• Potato masher (optional alternative to blending)

Preparation and Cooking Time

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Serves: 6-8 people

Copycat Saltgrass Restaurant Baked Potato Soup Recipe

1. Prepare the bacon: Freeze bacon for 15-20 minutes before cooking to make dicing easier. Heat a large pot over medium heat and cook diced bacon until very brown and crispy, rendering out as much grease as possible.
2. Add vegetables: Add finely diced celery and onion to the bacon and grease. Cook for 3-4 minutes until softening.
3. Season and add more vegetables: Add carrots, green onions, and garlic. Season with seasoning salt, black pepper, and white pepper. Stir to combine.
4. Add potatoes: Add diced potatoes to the pot, stirring to coat with the bacon grease and vegetable mixture.
5. Cook potatoes: Cover and cook for 20 minutes, stirring occasionally, until potatoes are soft and have absorbed the liquid. Check at 10 minutes and add salt if needed.
6. Add liquids: Add chicken broth and heavy whipping cream. Heat on low, stirring to combine.
7. Blend for thickness: Remove about 4 cups of the soup mixture and blend in a food processor or Magic Bullet until smooth. Return to pot to thicken the soup.
8. Add cheese: Stir in shredded cheddar cheese until melted and incorporated.
9. Final seasoning: Taste and adjust seasoning as needed. Serve hot.

Storage Guidance for Leftover Saltgrass Restaurant Baked Potato Soup

Store leftover soup in the refrigerator for up to 4 days in airtight containers. Reheat gently on the stovetop over low heat, stirring frequently to prevent separation. Add a splash of cream or broth if needed to restore consistency.

Serving Ideas for This Saltgrass Restaurant Baked Potato Soup

1. Classic Bowl: Serve in bread bowls with extra crispy bacon bits and chives on top with Saltgrass Bread Recipe.
2. Loaded Style: Top with sour cream, additional cheese, and green onions for the full loaded baked potato experience
3. Dinner Pairing: Serve alongside grilled steak or chicken for a complete Saltgrass-inspired meal with Saltgrass Green Beans.
4. Appetizer Portions: Serve in smaller cups as an elegant starter for dinner parties
5. Comfort Meal: Pair with crusty sourdough bread and a simple salad for the ultimate comfort dinner

Tips for This Saltgrass Restaurant Baked Potato Soup Recipe

1. Freeze the bacon first: This makes dicing much easier and helps achieve uniform pieces that cook evenly
2. Brown bacon well: Don’t rush this step – deeply browned bacon provides the flavor foundation for the entire soup
3. Dice vegetables finely: Use a food chopper if available to ensure all vegetables are uniformly small for the best texture
4. Blend strategically: Only blend about half the soup to maintain some texture while achieving the perfect creamy consistency
5. Control the heat: Keep heat low when adding cream and cheese to prevent curdling or separation

This saltgrass restaurant baked potato soup recipe truly captures the essence of restaurant-quality comfort food in your own kitchen. The combination of crispy bacon, tender vegetables, and rich, creamy base creates a soup that’s both satisfying and sophisticated.

Ready to bring the Saltgrass experience home? Gather your ingredients and start with that bacon – your kitchen will smell incredible, and your family will be asking for seconds!

Frequently Asked Questions

Here, we’ve got you covered with some common questions about this recipe

Can I make this soup ahead of time?

Yes, but add the cheese just before serving to prevent separation. The soup base can be made 1-2 days ahead and reheated gently.

What if I can’t find white pepper?

You can substitute with additional black pepper, though white pepper provides a milder, different flavor profile that’s worth seeking out.

Can I use a different type of potato?

Russet potatoes work best due to their starch content, but Yukon Gold can be substituted. Avoid waxy potatoes like red potatoes.

How do I prevent the soup from curdling?

Keep the heat low when adding cream and cheese, and stir constantly. If it does curdle, blend the entire batch smooth.

Can I freeze this soup?

Cream-based soups don’t freeze well as they tend to separate. It’s best enjoyed fresh or refrigerated for up to 4 days.

What if my soup is too thick?

Thin with additional chicken broth or cream, adding small amounts until you reach your desired consistency.

Can I make this in a slow cooker?

While possible, the stovetop method gives better control over texture and prevents overcooking the vegetables.

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