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Saltgrass Baked Potato Soup

Saltgrass baked potato soup is a creamy, thick comfort soup made with baked russet potato chunks and a roux-thickened dairy base. Finished with cheddar, sour cream, and bacon for a steakhouse-style loaded baked potato 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes baked and scooped
Bacon
  • 6 strips bacon cooked and crumbled
Roux and Base
  • 4 tbsp unsalted butter
  • 1.3333333333 cup all-purpose flour 1/3 cup
  • 3 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Cheddar and Seasoning
  • 1.5 cup shredded cheddar
  • 1 cup sour cream for serving plus folded in
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Toppings
  • 1 chives 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 soup base
  1. Melt the unsalted butter in a large pot over medium heat, then whisk in the all-purpose flour and cook for 2 minutes.
  2. Gradually whisk in the whole milk, heavy cream, and chicken broth until smooth, then simmer until thickened for 8-10 minutes.
Combine and finish
  1. Fold in the potato chunks and mash some for texture.
  2. Stir in the shredded cheddar and sour cream until smooth, then season with salt, black pepper, and garlic powder.
  3. Fold in most of the bacon, then serve piled high with the remaining toppings.

Notes

For the best thickness, keep the soup at a gentle simmer (not a rolling boil) while it thickens, and stir often so the dairy stays smooth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove to avoid breaking the dairy. Freezing is not recommended because dairy can separate when thawed. For a lighter option, use half-and-half in place of the heavy cream (texture stays creamy, though slightly less rich).