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Saltgrass Baked Potato Soup

Saltgrass baked potato soup with creamy cheddar sauce and tender, mashed-and-chunked russet potatoes. Cook a roux, simmer until thick, then fold in cheese and sour cream for a rich, steakhouse-style texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes Bake until tender, then scoop flesh and break into chunks.
Bacon
  • 6 strips bacon Cook until crisp, then crumble.
Soup base
  • 4 tbsp unsalted butter Used to make the roux.
  • 1 cup all-purpose flour Cook 2 minutes after whisking with butter.
  • 3 cup whole milk Whisk in gradually until smooth.
  • 1 cup heavy cream Whisk in gradually until smooth.
  • 0.5 cup chicken broth Whisk in gradually until smooth.
Cheddar sour cream mixture
  • 1.5 cup shredded cheddar Stir in until smooth.
  • 1 cup sour cream Stir in until smooth; reserve extra for serving if desired.
  • 1 tsp salt Season to taste per recipe amount.
  • 0.5 tsp black pepper Season to taste per recipe amount.
  • 0.5 tsp garlic powder Season to taste per recipe amount.
For serving
  • sour cream Add as a topping.
  • cheddar Add as a topping.
  • bacon Add as a topping (reserve some).
  • chives Add as a topping.

Equipment

  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Heat the oven to 400°F and bake the russet potatoes until tender, then scoop the flesh into a bowl and break it into chunks.
  2. Keep the potato chunks ready for folding into the soup.
Make the creamy roux
  1. Melt the butter in a large pot over medium heat, whisking in the all-purpose flour and cooking for 2 minutes until the mixture looks slightly thicker.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth, then simmer until thickened, about 8-10 minutes, stirring occasionally as it thickens.
Build the soup
  1. Fold in the potato chunks and mash some of them to create a mix of creamy bites and chunked texture.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
Serve
  1. Fold in most of the bacon, then ladle the soup into bowls and top piled high with the remaining toppings and chives.

Notes

Pro tip: simpering too hard can break the dairy—keep the soup at a steady simmer and stir often until thick. Store in an airtight container in the fridge up to 3-4 days; reheat gently on the stovetop or microwave, adding a splash of milk if needed. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use low-fat milk and reduced-fat cheddar, keeping the method the same for the best consistency.