Go Back

Saltgrass Baked Potato Soup

Saltgrass baked potato soup gets thick and creamy by simmering a butter-flour roux with milk, cream, and broth, then folding in tender russet potato chunks. Finished with cheddar and sour cream for a smooth, spoon-coating texture topped with bacon and chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes baked and scooped
Bacon
  • 6 strips bacon cooked and crumbled
Roux base
  • 4 tbsp unsalted butter
  • 1 cup all-purpose flour rounded guidance: 1/3 cup equals ~5 tbsp; keep as written for accuracy
Dairy and broth
  • 3 cup whole milk
  • 1 cup heavy cream
  • 1 cup chicken broth note: use 1/2 cup as written in recipe details
Cheddar and sour cream
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
For serving
  • 1 Sour cream for serving
  • 1 cheddar for serving
  • 1 bacon for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Bake and prep the potatoes
  1. Bake the russet potatoes at 400°F until tender. Scoop the flesh into a bowl and break it into chunks, keeping some texture for the soup.
Make the creamy base
  1. Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 2 minutes, stirring until it looks lightly cooked.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth. Simmer, whisking occasionally, until thickened, about 8-10 minutes.
Build the soup
  1. Fold in the potato chunks, mashing some against the side of the pot for texture. Stir until the mixture is evenly combined.
  2. Stir in the shredded cheddar and sour cream until smooth, with no cheese streaks. Season with salt, black pepper, and garlic powder to taste.
  3. Fold in most of the crumbled bacon. Serve the soup piled high with the remaining bacon and the toppings.

Notes

Pro tip: for the smoothest texture, whisk the milk mixture in slowly so the roux stays lump-free before simmering. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; freeze is not recommended because potatoes and dairy can break when thawed. For a lighter version, use half-and-half instead of whole milk/cream (you’ll get a slightly thinner, but still creamy soup).