Saltgrass Restaurant Baked Potato Soup (Copycat)
Ingredients
- 4 large russet potatoes baked and diced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Optional Toppings:
- Chopped green onions
- Crispy bacon bits
- Extra shredded cheese
- Extra sour cream
Instructions
- Preheat oven to 400°F (200°C).
- Bake potatoes for 45–60 minutes until fork-tender.
- Let potatoes cool slightly; peel if desired and dice into chunks.
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook 1–2 minutes until smooth.
- Slowly whisk in milk and chicken broth, stirring constantly.
- Cook until the mixture thickens.
- Add diced potatoes to the pot.
- Stir in salt, black pepper, garlic powder, and onion powder.
- Simmer on low heat for 10–15 minutes.
- Stir in heavy cream.
- Add shredded cheddar cheese and stir until melted.
- Mix in sour cream until smooth and creamy.
- Taste and adjust seasoning if needed.
- Ladle into bowls and add desired toppings.
Notes
Russet potatoes work best for a creamy, classic texture.
Mash some of the potatoes for a thicker soup.
Stir frequently to prevent sticking or burning.
Keep heat low after adding dairy to avoid curdling.
Use freshly shredded cheese for smoother melting.
For a lighter version, use half-and-half instead of heavy cream.
For vegetarian soup, replace chicken broth with vegetable broth.
Add smoked paprika or smoked bacon for a smoky flavor.
Store leftovers in an airtight container for up to 3 days.
Reheat gently and add milk if the soup thickens.
Freezing is not recommended due to dairy content.