Saltgrass Steakhouse Baked Potato Soup Recipe

There’s something magical about a perfectly crafted baked potato soup that warms your soul from the first spoonful. This Saltgrass Steakhouse baked potato soup recipe captures all the rich, creamy goodness you’d expect from a premium steakhouse, right in your own kitchen. The combination of tender potatoes, smoky bacon, and aromatic vegetables creates a symphony of flavors that’s both comforting and sophisticated.

What makes this Saltgrass Steakhouse Potato Soup Recipe truly special is its simplicity paired with restaurant-quality results. Using just a few key ingredients – baked potatoes, onions, bacon, and cream – you can recreate that signature steakhouse taste at home. The secret lies in building layers of flavor, starting with rendered bacon fat and creating a proper roux for that perfect creamy consistency.

Whether you’re looking to impress dinner guests or simply craving a cozy meal on a chilly evening, this Saltgrass baked potato soup recipe delivers every time. It’s the kind of soup that transforms leftover baked potatoes into something extraordinary, proving that the best comfort foods often come from the simplest ingredients prepared with care and attention to detail.

My Personal Experience with This Saltgrass Steakhouse Baked Potato Soup Recipe

I first discovered this incredible Saltgrass steakhouse baked potato soup recipe after countless visits to steakhouses, always ordering their famous potato soup and wondering how to recreate that perfect balance of flavors at home. After months of experimenting, I finally cracked the code to achieving that restaurant-quality richness and depth of flavor that makes this soup so addictive.

What I love most about this Saltgrass baked potato soup recipe is how it transforms simple ingredients into something truly spectacular. The first time I made it, I was amazed by how the rendered bacon fat created such a flavorful base, and how the roux technique gave the soup that perfect creamy consistency without being too heavy. My family couldn’t believe I had made something that tasted just like their favorite restaurant soup.

The beauty of this Saltgrass steakhouse baked potato soup recipe lies in its versatility and forgiving nature. I’ve made it countless times, sometimes with leftover baked potatoes from dinner, other times starting fresh. Each batch brings that same comforting satisfaction, and I’ve found it’s become my go-to recipe for cold winter nights or when I need to feed a crowd with something guaranteed to please everyone.

Ingredients Required for Saltgrass Steakhouse Baked Potato Soup Recipe

• 2-3 large baked potatoes (cooled and peeled)
• 1/2 medium yellow onion, diced
• 2-3 slices thick-cut bacon
• 2-3 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 2-3 cups chicken stock (or beef stock)
• 1/2 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste
• Additional cooked bacon for garnish
• Chopped chives or green onions (optional)

Kitchen Utensils List

• Large heavy-bottomed pot or Dutch oven
• Kitchen shears or sharp knife
• Vegetable peeler
• Cutting board
• Wooden spoon or whisk
• Measuring cups and spoons
• Ladle and Serving bowls
• Small bowl for mixing sour cream

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 3-4 generous portions

Recipe Instructions for Saltgrass Steakhouse Baked Potato Soup Recipe

1. Prepare the ingredients: Peel the cooled baked potatoes and dice them into bite-sized pieces. Dice the onion and mince the garlic.
2. Cook the bacon: Using kitchen shears, cut 2-3 slices of thick bacon directly into your pot. Cook over medium heat until crispy and the fat is fully rendered.
3. Create the roux: Add flour to the rendered bacon fat, starting with 1 tablespoon and adding more as needed to absorb all the oil. Stir constantly to create a smooth roux.
4. Sauté the vegetables: Add the diced onions to the roux and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute.
5. Add potatoes: Stir in the diced potatoes, coating them with the roux mixture.
6. Add liquid: Pour in chicken stock gradually, stirring to prevent lumps. Use enough stock to cover the potatoes completely.
7. Simmer: Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are heated through and flavors meld.
8. Finish with dairy: Remove from heat and stir in sour cream and butter until fully incorporated. Season with salt and pepper to taste.
9. Serve: Ladle into bowls and garnish with crispy bacon pieces and chives if desired.

Storage Guidance for Leftover Saltgrass Steakhouse Baked Potato Soup

Store leftover soup in the refrigerator for up to 3-4 days in an airtight container. When reheating, do so gently over low heat, stirring frequently to prevent the dairy from separating. Add a splash of stock or milk if needed to restore creamy consistency.

Serving Ideas for Saltgrass Steakhouse Baked Potato Soup

1. Classic Steakhouse Style: Serve in warm bowls topped with crispy bacon bits, shredded cheddar cheese, and chopped chives alongside crusty Saltgrass Bread.
2. Loaded Potato Soup Bar: Set up a toppings station with bacon, cheese, sour cream, green onions, and jalapeños for a customizable experience.
3. Bread Bowl Presentation: Hollow out sourdough bread bowls and serve the soup inside for an impressive restaurant-style presentation.
4. Elegant Dinner Course: Serve smaller portions as a starter before grilled steak or roasted chicken, garnished with microgreens and a drizzle of cream.
5. Comfort Food Lunch: Pair with grilled cheese sandwiches made with sharp cheddar and serve with a simple side salad for the ultimate comfort meal.

Tips for Perfect Saltgrass Steakhouse Baked Potato Soup Recipe

1. Use day-old baked potatoes: Pre-baked potatoes that have been refrigerated overnight hold their shape better and won’t become mushy in the soup.
2. Don’t skip the roux: Taking time to properly cook the flour in the bacon fat prevents a raw flour taste and ensures proper thickening.
3. Control the consistency: Add stock gradually and adjust thickness by simmering longer to thicken or adding more liquid to thin out.
4. Temperature matters: Remove from heat before adding dairy products to prevent curdling, and reheat gently if needed.
5. Build flavor layers: Cook each component properly – crispy bacon, softened onions, and toasted garlic – to develop maximum flavor depth.

This Saltgrass steakhouse baked potato soup recipe proves that restaurant-quality comfort food can be easily achieved in your home kitchen. With its rich, creamy texture and layers of savory flavors, it’s destined to become a family favorite that you’ll return to again and again.

Try this recipe today and discover why it’s the perfect solution for transforming simple ingredients into something truly extraordinary!

Frequently Asked Questions

1. Can I use raw potatoes instead of baked potatoes for this soup?

While you can use raw potatoes, baked potatoes provide better texture and flavor. If using raw potatoes, dice them small and increase cooking time to ensure they’re fully tender before adding dairy.

2. What’s the best way to prevent the soup from curdling?

Remove the pot from heat before adding sour cream and butter. Stir them in gradually and avoid boiling the soup once dairy is added. If reheating, use low heat and stir frequently.

3. Can I make this soup ahead of time?

Yes, you can prepare the soup base up to the point of adding dairy. Store in the refrigerator and add sour cream and butter when reheating to serve.

4. What can I substitute for sour cream?

Heavy cream, Greek yogurt, or cream cheese can substitute for sour cream. Adjust quantities based on desired richness and tanginess.

5. How do I make this soup thicker or thinner?

To thicken, simmer uncovered longer or add more flour to your roux. To thin, gradually add more stock or milk until desired consistency is reached.

6. Can I freeze this potato soup?

Potato soups with dairy don’t freeze well as they tend to separate. It’s best enjoyed fresh or stored in the refrigerator for up to 4 days.

What other toppings work well with this soup? Beyond bacon and chives, try shredded cheese, jalapeños, croutons, caramelized onions, or a dollop of additional sour cream for extra richness.

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