If you’re looking for a hearty and comforting meal to warm you up on chilly days, look no further than this Saltgrass Style Baked Potato Soup recipe.
Inspired by the famous Saltgrass Steak House, this soup brings the rich and savory flavors of a well-loved restaurant dish right into your kitchen.
This creamy, filling soup is perfect for any potato lover looking to indulge in a restaurant-quality meal made at home.
Let’s dive into how you can create this delightful soup with ease.
Share Personal Experience
I first tried a similar baked potato soup on a cold evening at Saltgrass Steak House, and I was instantly hooked.
The creamy texture paired with the robust flavors of baked potato truly made it a memorable meal.
Since then, I’ve enjoyed recreating this comforting soup at home, tweaking it to match the unforgettable taste of that first experience.
Equipment List
- Large pot or Dutch oven
- Stirring spoon
- Potato masher or hand blender (optional, for desired texture)
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater
Ingredients List
- 4 large baking potatoes
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices cooked bacon, crumbled
- 3 green onions, thinly sliced
- Salt and pepper to taste
Saltgrass Style Baked Potato Soup Recipe – Step by Step Preparation
Step 1:
Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and bake for about 1 hour or until tender. Let cool, then peel and roughly chop.
Step 2:
In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Step 3:
Add the chopped potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 4:
Using a potato masher or hand blender, mash the potatoes in the soup to your desired consistency.
Step 5:
Stir in the heavy cream, half of the cheddar cheese, and sour cream. Cook until heated through.
Step 6:
Season with salt and pepper. Serve hot, garnished with the remaining cheese, bacon, and green onions.
Tips For Success
- For a smoother soup, use a hand blender to puree the soup directly in the pot.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Ensure all ingredients, especially the potatoes, are cooked well to develop the flavors.
- Use freshly grated cheese for better melting and flavor.
- Experiment with different toppings like crispy fried onions or chives for extra texture and taste.
Variations
- Vegan Version: Use almond or coconut milk instead of heavy cream and skip the cheese and bacon.
- Loaded Baked Potato: Include a dollop of sour cream, extra bacon, and chives before serving.
- Broccoli Potato Soup: Add chopped broccoli during the last 10 minutes of simmering.
- Sweet Potato Version: Substitute sweet potatoes for a different flavor profile.
- Cheese Lovers: Use a mix of different cheeses like Gouda, Monterey Jack, or a cheese blend for added depth.
Conclusion
This Saltgrass Style Baked Potato Soup recipe is a perfect blend of comfort and simplicity, making it an ideal choice for any home cook looking to impress with minimal effort.
Whether for a cozy family dinner or a soothing meal on your own, this soup promises to deliver warmth and satisfaction in every spoonful. Enjoy the creamy goodness!
FAQs
How do I store leftovers of Saltgrass Style Baked Potato Soup?
Leftover Saltgrass Style Baked Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over medium heat until thoroughly warmed. It’s best to add a little extra broth or milk when reheating, as the soup may thicken when chilled.
Can I freeze Saltgrass Style Baked Potato Soup?
While you can freeze the soup, the texture may change slightly upon thawing and reheating due to the dairy components.
For freezing, let the soup cool completely, transfer it to a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Is there a way to make Saltgrass Style Baked Potato Soup healthier?
To make a healthier version of this soup, you can substitute heavy cream with low-fat milk or a milk alternative like almond milk.
You can also use low-fat cheese and turkey bacon to reduce the calorie count without sacrificing too much flavor.
Saltgrass Style Baked Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Stirring spoon
- Potato masher or hand blender (optional, for desired texture)
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater
Ingredients
- 4 large baking potatoes
- 2 tablespoons butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices cooked bacon crumbled
- 3 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and bake for about 1 hour or until tender. Let cool, then peel and roughly chop.
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the chopped potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Using a potato masher or hand blender, mash the potatoes in the soup to your desired consistency.
- Stir in the heavy cream, half of the cheddar cheese, and sour cream. Cook until heated through.
- Season with salt and pepper. Serve hot, garnished with the remaining cheese, bacon, and green onions.
Notes
- For a smoother soup, use a hand blender to puree the soup directly in the pot.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Ensure all ingredients, especially the potatoes, are cooked well to develop the flavors.
- Use freshly grated cheese for better melting and flavor.
- Experiment with different toppings like crispy fried onions or chives for extra texture and taste.
