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Saltgrass Steakhouse Baked Potato Soup Recipe
Emma

Saltgrass Steakhouse Baked Potato Soup Recipe

5 from 4 votes
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Starter
Cuisine: American
Calories: 224
Ingredients Method Video Notes

Ingredients
  

  • 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

Method
 

  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.
    Add liquid: Pour in chicken stock gradually, stirring to prevent lumps. Use enough stock to cover the potatoes completely.
  6. Simmer: Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are heated through and flavors meld.
  7. Finish with dairy: Remove from heat and stir in sour cream and butter until fully incorporated. Season with salt and pepper to taste.
  8. Serve: Ladle into bowls and garnish with crispy bacon pieces and chives if desired.

Video

Notes

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.