Saltgrass Steakhouse Potato Soup Recipe

If you’re craving the rich, creamy comfort of a perfectly crafted loaded baked potato soup, this Saltgrass Steakhouse potato soup recipe will exceed your expectations. This restaurant-style soup combines the hearty satisfaction of baked potatoes with the luxurious creaminess that makes Saltgrass Steakhouse famous.

What sets this Saltgrass Steakhouse potato soup recipe apart is its authentic preparation method that mirrors the restaurant’s technique. The secret lies in properly baking the potatoes with their skins on, creating a roux base, and finishing with heavy cream for that signature velvety texture.

This Saltgrass Steakhouse potato soup recipe delivers all the comfort food satisfaction you’re looking for, loaded with crispy bacon, melted cheese, and fresh chives that create the perfect harmony of flavors in every spoonful.

My Personal Experience with This Saltgrass Steakhouse Potato Soup Recipe

I’ve been perfecting this Saltgrass Steakhouse potato soup recipe for months, and let me tell you, the first time I made it, my family couldn’t believe it tasted just like the restaurant version. The key moment was when I realized that baking the potatoes instead of boiling them made all the difference in achieving that authentic flavor profile.

What I love most about this Saltgrass Steakhouse potato soup recipe is how it fills the house with the most incredible aroma while cooking. The combination of bacon fat, butter, and slowly sautéed onions creates a base that’s absolutely irresistible. Every time I make this soup, it disappears within hours.

The best part about mastering this Saltgrass Steakhouse potato soup recipe is watching people’s faces light up with that first spoonful. It’s become my go-to recipe for cold days, dinner parties, and whenever I want to treat my family to something special without leaving home.

Ingredients Required for This Saltgrass Steakhouse Potato Soup Recipe

• 4 large baking potatoes (russet potatoes work best)
• 2 sticks (1 cup) unsalted butter
• 4 strips thick-cut bacon, cooked and chopped
• 2 tablespoons bacon grease (reserved from cooking bacon)
• 1 medium yellow onion, diced
• 3/4 cup all-purpose flour
• 48 ounces (6 cups) chicken stock
• 2 cups water
• 1 1/2 cups heavy cream
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon celery salt (or 1/4 teaspoon celery seed + 1/4 teaspoon salt)
• 1/2 teaspoon ground black pepper
• 1 cup shredded Colby Jack cheese
• 1/2 cup sour cream
• 3 tablespoons fresh chives, chopped
• Vegetable oil for rubbing potatoes
• Kosher salt for potato preparation

Kitchen Utensils List

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and Cutting board
• Measuring cups and spoons
• Wooden spoon or whisk
• Large mixing bowl
• Ladle and Soup bowls

Prep Time: 20 minutes
Potato Baking Time: 60 minutes
Active Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes
Serves: 6-8 people

Recipe Instructions for This Saltgrass Steakhouse Potato Soup Recipe

Step 1: Prepare the Baked Potatoes

Preheat your oven to 350°F. Pierce each potato several times with a fork. Rub potatoes with vegetable oil and sprinkle with kosher salt. Bake directly on the oven rack for 60 minutes until tender. Let cool, then cut into bite-sized pieces, keeping the skins on.

Step 2: Cook the Bacon

While potatoes bake, cook bacon in a large skillet until crispy. Reserve 2 tablespoons of bacon grease and chop the bacon into small pieces. Set aside for garnish.

Step 3: Create the Roux Base

In a large heavy-bottomed pot, melt butter and bacon grease over medium-low heat. Add diced onions and cook for 5-7 minutes until translucent and softened, not browned.

Step 4: Add Flour and Make Roux

Slowly add flour to the butter and onion mixture, stirring constantly to prevent lumps. Cook for 2-3 minutes, stirring continuously to cook the flour and create a blonde roux.

Step 5: Add Liquids Gradually

Gradually add chicken stock, stirring constantly to prevent lumps. Add water, sugar, basil, celery salt, and black pepper. Increase heat to medium-high and bring to a boil while stirring frequently.

Step 6: Add Cream and Potatoes

Once boiling, slowly add heavy cream, stirring constantly. Return to a gentle boil, then reduce heat to medium. Add the baked potato pieces and simmer for 10-15 minutes until heated through.

Step 7: Final Seasoning and Serving

Taste and adjust seasoning as needed. Ladle into bowls and top with shredded cheese, crispy bacon, sour cream, and fresh chives.

Storage Guidance for Leftover Saltgrass Steakhouse Potato Soup

Store leftover soup in the refrigerator for up to 4 days in airtight containers. When reheating, add a splash of chicken stock or cream to restore the original consistency, as the soup may thicken when chilled. Heat gently over medium-low heat, stirring frequently to prevent scorching.

Serving Ideas for This Saltgrass Steakhouse Potato Soup

1. Classic Steakhouse Style: Serve in bread bowls with extra bacon bits, shredded cheese, and a dollop of sour cream alongside a crisp garden salad.
2. Gourmet Presentation: Garnish with truffle oil drizzle, crispy fried leeks, and artisanal cheese for an upscale dinner party experience.
3. Comfort Food Combo: Pair with grilled cheese sandwiches made with thick-cut sourdough and aged cheddar for the ultimate comfort meal.
4. Loaded Potato Bar: Set up a topping station with various cheeses, bacon bits, chives, jalapeños, and different sour cream flavors for customizable bowls.
5. Hearty Winter Meal: Serve with warm dinner rolls, roasted vegetables, and a side of coleslaw for a complete, satisfying winter dinner.

Tips for This Saltgrass Steakhouse Potato Soup Recipe

1. Perfect Potato Preparation: Always bake potatoes with skins on rather than boiling them. This prevents waterlogged potatoes and maintains the authentic texture that makes this soup special.
2. Roux Mastery: Cook the flour and butter mixture for at least 2-3 minutes to eliminate the raw flour taste. The roux should be golden blonde and smell nutty, not white and pasty.
3. Temperature Control: Bring the soup to a full boil after adding the stock to activate the thickening power of the flour. Once thickened, reduce to a gentle simmer to prevent scorching.
4. Cream Addition Technique: Add heavy cream slowly and at room temperature to prevent curdling. If your cream is cold, let it sit out for 30 minutes before adding to the hot soup.
5. Consistency Perfection: If your soup becomes too thick, thin it with additional chicken stock. If it’s too thin, simmer uncovered for a few more minutes to reduce and concentrate the flavors.

This authentic Saltgrass Steakhouse potato soup recipe brings restaurant-quality comfort food right to your kitchen. With its rich, creamy base loaded with perfectly baked potatoes and topped with all your favorite fixings, it’s guaranteed to become a family favorite.

The technique of creating a proper roux and using baked potatoes instead of boiled creates that signature steakhouse flavor that keeps people coming back for more. Try this recipe tonight and experience the satisfaction of creating restaurant-quality soup at home!

Frequently Asked Questions

Can I use different types of potatoes for this soup?

Russet baking potatoes work best due to their high starch content and fluffy texture when baked. Yukon Gold potatoes can be substituted but will create a slightly different texture. Avoid waxy potatoes like red potatoes as they don’t break down properly in the soup.

How can I make this soup vegetarian?

Replace the chicken stock with vegetable stock, omit the bacon and bacon grease, and use extra butter or olive oil instead. You can add smoked paprika for a bacon-like flavor. The soup will still be delicious and creamy without the meat components.

Why is my soup not thickening properly?

The soup must come to a full boil after adding the stock to activate the flour’s thickening properties. If it’s still thin, make a slurry with 2 tablespoons flour mixed with cold water and stir it into the simmering soup. Cook for 5 more minutes.

Can I make this soup ahead of time?

Yes, this soup can be prepared up to 2 days in advance. Store covered in the refrigerator and reheat gently, adding extra stock or cream as needed to restore the proper consistency. The flavors actually improve after sitting overnight.

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

Add the heavy cream slowly and ensure it’s at room temperature. Don’t let the soup boil vigorously after adding cream. If curdling occurs, blend the soup with an immersion blender or strain through a fine-mesh sieve.

Can I freeze this potato soup?

Cream-based soups don’t freeze well as they tend to separate and become grainy when thawed. It’s best to make only what you’ll consume within 4 days and store it in the refrigerator instead of freezing.

How do I know when the roux is cooked properly?

A properly cooked roux will smell nutty and toasted, not raw or floury. It should be a light golden color and bubble gently when stirred. Cook for at least 2-3 minutes, stirring constantly, to eliminate any raw flour taste from the finished soup.

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