The savory ingredients in the Saltgrass Baked Potato Soup include bacon, cheddar, and potatoes. It’s available in Texas at the Saltgrass Steakhouse.
The soup is made of diced potatoes, bacon, onions, celery, garlic, heavy cream, and seasonings. Chopped green onions, bacon, and shredded cheddar up the flavor and texture ante.
If you’re looking for a hearty soup that’s perfect for cold conditions, try Saltgrass Baked Potato Soup. It is commonly served as a pre-meal snack or a complementary entrée to the main course.
Homemade Saltgrass Baked Potato Soup Recipe
I can’t wait to tell you about my favorite soup dish, Saltgrass Baked Potato Soup. This soup has all the elements of an ideal winter warmer: it’s warm, creamy, and full of flavor.
Over the years, I have experimented with a number of various soup recipes, but this one consistently ranks as my favorite. It’s simple to prepare, and it always comes out beautifully. Let’s dive in right now!
Ingredients Needed
Here is a list of the ingredients you will need to make Saltgrass Baked Potato Soup:
- 4 large baking potatoes
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 6 cups of chicken broth
- 2 cups of heavy cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of chopped green onions
- 1/2 cup of cooked and crumbled bacon
- 1 teaspoon of garlic powder
- Salt and pepper to taste
How To Make From Scratch?
Preheat your oven to 375°F. Wash the potatoes and prick them with a fork. Bake the potatoes for 1 hour or until they are tender when pierced with a knife.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Then, peel the potatoes and cut them into small pieces.
In a large soup pot, melt the butter over medium heat. Add the flour and whisk together until the mixture is smooth.
Slowly add the chicken broth, whisking constantly to prevent any lumps from forming. Add the garlic powder, salt, and pepper.
Add the chopped potatoes to the pot and stir well.
Increase the heat to medium-high and bring the soup to a boil, stirring occasionally.
Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally.
Add the heavy cream and stir well. Simmer the soup for another 5 minutes.
Remove the soup from the heat and stir in the shredded cheese until it is melted and smooth.
Add the chopped green onions and crumbled bacon to the soup and stir well.
Serve the soup hot and enjoy!
Flavor Variations
loaded Baked Potato Soup: Add additional toppings such as sour cream, chives, and additional bacon to create a fully loaded baked potato soup.
Broccoli and Cheese Potato Soup: Add broccoli florets to the soup along with the potatoes and substitute the cheddar cheese with a blend of cheddar and Gruyere cheese for a creamy broccoli and cheese potato soup.
Southwest Potato Soup: Add diced green chilies, cumin, and chili powder to the soup for a spicy southwestern twist.
Vegan Potato Soup: Substitute the butter and heavy cream with vegan butter and coconut milk or cashew cream to create a vegan version of the soup.
Gluten-Free Potato Soup: Use a gluten-free flour blend instead of all-purpose flour to make the soup gluten-free.
Saltgrass Baked Potato Soup Recipe
Ingredients
- 4 large baking potatoes
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 6 cups of chicken broth
- 2 cups of heavy cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of chopped green onions
- 1/2 cup of cooked and crumbled bacon
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F. Wash the potatoes and prick them with a fork. Bake the potatoes for 1 hour or until they are tender when pierced with a knife.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Then, peel the potatoes and cut them into small pieces.
- In a large soup pot, melt the butter over medium heat. Add the flour and whisk together until the mixture is smooth.
- Slowly add the chicken broth, whisking constantly to prevent any lumps from forming. Add the garlic powder, salt, and pepper.
- Add the chopped potatoes to the pot and stir well.
- Increase the heat to medium-high and bring the soup to a boil, stirring occasionally.
- Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally.
- Add the heavy cream and stir well. Simmer the soup for another 5 minutes.
- Remove the soup from the heat and stir in the shredded cheese until it is melted and smooth.
- Add the chopped green onions and crumbled bacon to the soup and stir well.
Cold nights call for Saltgrass Baked Potato Soup. Creamy, flavorful, and easy to make.
Potatoes, cream, butter, cheddar cheese, bacon, and chives make this soup unforgettable. This blog post’s recipe and FAQs explain soup preparation.
A simple green salad, crusty bread, roasted veggies, rice or quinoa, or grilled chicken or steak completes the meal. Soup can be frozen or refrigerated for 3 days.
Try this recipe and report back. It will delight your family. Saltgrass Baked Potato Soup!
