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Saltgrass Baked Potato Soup

Saltgrass baked potato soup with tender, chunked russet potatoes and a thick cheddar-sour cream base. Simmered until silky and served piled high with bacon and cheese for a steakhouse-style bowl.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 4 large russet potatoes baked and scooped
bacon
  • 6 strips bacon cooked and crumbled
unsalted butter
  • 4 tbsp unsalted butter
all-purpose flour
  • 1 part all-purpose flour use to whisk with butter
whole milk
  • 3 cup whole milk
heavy cream
  • 1 cup heavy cream
chicken broth
  • 1 cup chicken broth
shredded cheddar
  • 1.5 cup shredded cheddar
sour cream
  • 1 cup sour cream plus extra for serving
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 0.5 tsp garlic powder
bacon
  • 1 crumbled bacon for serving
cheddar
  • 1 shredded cheddar for serving
sour cream
  • 1 sour cream for serving
chives
  • 1 chives sliced, for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400F until tender, then scoop the flesh into a bowl and break into chunks.
Make the creamy base
  1. Melt the butter in a large pot over medium heat, then whisk in the flour and cook for 2 minutes.
  2. Gradually whisk in the milk, cream, and chicken broth until smooth, then simmer until thickened for about 8-10 minutes while stirring.
Finish the soup
  1. Fold in the potato chunks and mash some of them for texture.
  2. Stir in the cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
  3. Fold in most of the crumbled bacon, then ladle the soup into bowls and serve piled high with the remaining toppings.

Notes

Pro tip: when adding cheddar, keep the soup at a gentle simmer and stir until fully melted to prevent graininess. Store leftovers in the fridge up to 3 days; reheat gently on the stove, adding a splash of milk if it thickens. Freezing is not recommended because the dairy may separate. For a lighter version, use half-and-half instead of heavy cream (texture will be slightly less rich).