Indulge in Homemade Comfort: The Ultimate Saltgrass Baked Potato Soup (Copycat Recipe)
There’s nothing quite like a steaming bowl of rich, creamy potato soup to warm you from the inside out. This exceptional copycat Saltgrass Baked Potato Soup recipe elevates humble ingredients into a culinary masterpiece, delivering a hearty, thick, and incredibly satisfying experience reminiscent of your favorite steakhouse classic. Blended to a perfect, smooth consistency and brimming with the beloved flavors of a fully loaded baked potato, this soup promises a bowl of pure happiness with every spoonful. Prepare to delight your taste buds and impress your family with this ultimate comfort food sensation, perfect for chilly evenings or any time you crave a truly special meal.
Widely regarded as the best potato soup recipe you’ll ever make, this dish truly shines during the colder months, offering unparalleled warmth and nourishment. Its robust flavor profile and comforting texture make it an instant favorite and a go-to choice for cozy family dinners. Forget about long waits at the restaurant; now you can recreate that iconic Saltgrass flavor right in your own kitchen.
Why This Saltgrass Baked Potato Soup Recipe is Unforgettable
- A Symphony of Flavors: Imagine the irresistible combination of savory bacon, pungent green onions, rich cream, and tender potatoes, all harmoniously blended into one incredibly smooth and luxurious soup. Every spoonful is a testament to the “loaded potato” experience, delivering a complex yet perfectly balanced taste that will leave you craving more. This isn’t just soup; it’s a culinary hug in a bowl.
- Remarkably Easy & Adaptable: Despite its gourmet taste, this copycat recipe is surprisingly simple to prepare. The instructions are straightforward, making it accessible for home cooks of all skill levels. Plus, its versatility means you can easily adapt it for a crock pot or Instant Pot, offering convenient options for busy weeknights or meal prepping. Enjoy the deep flavors without the fuss.
- Pantry-Friendly Ingredients: You won’t need to hunt for exotic items for this recipe. It relies on common, wholesome ingredients that you likely already have in your pantry or can easily find at any grocery store. This simplicity ensures that you can whip up a batch whenever the craving strikes, without any fancy frills. Fresh, quality ingredients are key to its deliciousness.
- The Epitome of Comfort Food: There’s a reason potato soup is a classic comfort dish. On a crisp autumn evening or a freezing winter day, a warm bowl of this creamy goodness provides unparalleled solace. It’s the kind of meal that wraps you in warmth, evoking feelings of nostalgia and contentment. This recipe truly is the ultimate comfort food, perfect for lifting spirits.
- Clever Use for Leftovers: Have some leftover baked potatoes from last night’s dinner? This recipe is an ingenious way to transform them into something entirely new and delicious. It minimizes food waste while maximizing flavor, proving that even simple leftovers can become the star of your next meal.
- Thick and Creamy Perfection: Unlike thin, watery soups, this Saltgrass copycat boasts a wonderfully thick and velvety texture. The blending process ensures an incredibly smooth mouthfeel, making it exceptionally satisfying. This rich consistency is what sets it apart and makes it so incredibly indulgent.
Essential Groceries: The Ingredients for Success
Crafting this incredible soup starts with selecting fresh, high-quality ingredients. While the full list with precise quantities can be found in the detailed recipe card below, here’s a glimpse of the key components that will bring this Saltgrass copycat to life. Each ingredient plays a crucial role in developing the deep, rich flavors and creamy texture of the soup.
From the savory bacon that forms the flavorful base to the starchy russet potatoes that provide the signature body and the heavy cream that ensures luxurious smoothness, every item is chosen to replicate the authentic Saltgrass taste. Don’t forget the aromatic vegetables and carefully selected seasonings that build layers of deliciousness within this truly comforting dish.
Crafting Your Copycat Saltgrass Baked Potato Soup: Step-by-Step Instructions
Embark on your journey to creating this heartwarming soup with these detailed instructions. For precise measurements and a printable version, please refer to the comprehensive recipe card located at the bottom of this post. This overview guides you through each crucial step, ensuring a smooth and successful cooking experience.
Pro Tip for Consistency: This recipe is designed to yield a wonderfully thick and lusciously creamy soup, mirroring the Saltgrass original. However, personal preferences vary, and adjusting the consistency is simple. If you find yourself desiring a thinner soup, feel free to gradually stir in more chicken broth until you achieve your preferred consistency. Conversely, if you prefer an even thicker, more robust soup, you have a couple of excellent options: incorporate additional grated cheese for added richness and thickness, or, for a quick and effective solution, whisk in a tablespoon or two of instant potato flakes. They work wonders to thicken the soup without altering its delicious flavor. Remember, taste and adjust as you go to make it perfectly yours!
Creative Variations & Smart Substitute Ideas for Your Potato Soup
While the classic Saltgrass recipe is undeniably delicious, don’t hesitate to experiment with these variations and substitutions to tailor the soup to your taste, dietary needs, or what you have on hand. Each adjustment can bring a delightful new dimension to this comforting dish.
- Sour Cream for Tangy Richness: To truly enhance that “loaded baked potato” flavor, consider swirling in a dollop of sour cream at the end of cooking or offering it as a beautiful, creamy garnish for serving. It adds a delightful tang and extra richness.
- Choosing Your Potatoes: This recipe calls for russet potatoes, which are ideal due to their high starch content, helping to create that wonderfully creamy texture when blended. However, feel free to experiment with other varieties. Yukon Gold potatoes offer a naturally buttery flavor and creamy texture, while red potatoes can also be used, though they might yield a slightly less starchy and therefore less thick soup. Any potato will work, but russets are preferred for their ability to break down and contribute to the soup’s velvety consistency.
- Sweet Potato Twist: While untraditional for a “baked potato” soup, using sweet potatoes could offer a unique, slightly sweeter, and earthier flavor profile. I haven’t personally tried this, but if you do, please share your experience! It could be an interesting seasonal variation.
- Zesty Red Onion Garnish: For those who appreciate a sharper, more pungent flavor, thinly sliced or finely minced red onion makes an excellent garnish. It provides a crisp texture and a zesty bite that contrasts beautifully with the soup’s creaminess.
- Healthier Fat Option: If you prefer to reduce the amount of bacon fat in the dish, you can drain some or all of the bacon grease after cooking and substitute it with a high-quality olive oil for sautéing the vegetables. This offers a lighter, yet still flavorful, alternative.
- Chicken Bouillon for Broth: If you’re out of chicken broth, bouillon cubes or granules are a perfectly acceptable substitute. Simply dissolve them in hot water according to package directions to create your chicken stock equivalent.
- Bacon Cooking Alternatives: While cooking raw bacon first is recommended for flavor, some might consider adding raw bacon pieces directly to the soup to cook during the simmer. However, this method will not yield crispy bacon for garnish and the texture might be different. For the best flavor and texture, pre-cooking the bacon is highly advised.
- Flour for Thickening: If you wish to achieve a thicker soup without adding more cream or instant potatoes, you can create a roux. Before adding the broth and cream, sprinkle 2-3 tablespoons of all-purpose flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly, before proceeding with the liquids. This will create a classic, stable thickener.
- Chicken Stock vs. Broth: Chicken stock can be used interchangeably with chicken broth in this recipe. Stock tends to be richer and more gelatinous, which could add even more body and depth to your soup.
- Enhanced Garlic Flavor: For garlic lovers, consider adding an extra clove or two of minced garlic, or even a teaspoon of garlic powder along with the other seasonings, to boost the aromatic profile.
- Turkey Bacon Alternative: For a lighter option, turkey bacon can be used instead of traditional pork bacon. Cook it until crisp and use its rendered fat, if any, to sauté the vegetables.
- Extra Bacon Bits for Garnish: Don’t underestimate the power of a generous sprinkle of crispy bacon bits on top of each serving. It adds texture, saltiness, and that iconic loaded baked potato appeal.
- Variety of Shredded Cheeses: While sharp cheddar is classic, feel free to experiment with other cheeses for garnish or to stir in, such as Monterey Jack, Colby, or a cheddar blend, to find your perfect flavor combination.
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Essential Equipment for Perfect Potato Soup
Having the right tools can make a significant difference in your cooking experience and the final outcome of your Saltgrass Baked Potato Soup. While not all items are strictly necessary, they certainly enhance the process:
- Dutch Oven: My absolute top recommendation for making this potato soup (and many other stews and soups) is a good quality Dutch oven. Its heavy-bottomed construction provides superior heat distribution and retention, ensuring even cooking and preventing scorching. This even heating is crucial for the long simmering period needed to develop the soup’s deep flavors and tenderize the potatoes perfectly.
- Food Processor: While you can certainly dice your vegetables by hand, a food processor is a fantastic helper for this recipe. It allows you to chop the carrots, onion, and celery incredibly fine and uniformly, which is key for them to melt into the soup seamlessly. This ensures a super smooth final texture after blending, without any noticeable chunks of vegetables.
- Immersion Blender (Stick Blender): This tool is a game-changer for achieving that ultra-creamy, smooth consistency right in the pot. It eliminates the need to transfer hot soup to a standing blender, saving time and reducing cleanup. If you don’t have one, a regular standing blender works too; just remember to let the soup cool slightly and blend in batches for safety.
- Potato Masher: If you prefer a slightly chunkier soup texture, or if you don’t have a blender, a potato masher can be used to break down the cooked potatoes, offering a more rustic consistency while still allowing the flavors to combine.
Investing in quality kitchen gear not only makes cooking easier but also opens up a world of culinary possibilities. You’ll find many of these items to be invaluable staples in your kitchen.
Storing and Enjoying Your Leftover Potato Soup
One of the many joys of making a large batch of this Saltgrass Baked Potato Soup is having delicious leftovers to savor. Proper storage ensures your soup remains as delightful as the day it was made.
- Refrigeration: Once your soup has cooled completely to room temperature, transfer it to an airtight container. Store it in the refrigerator for up to 4 days. In fact, many people find that the flavors of this hearty soup deepen and meld even further overnight, making it taste even better the next day!
- Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. You may need to add a splash of chicken broth or cream to restore its original creamy consistency, as it can thicken in the refrigerator. Avoid overheating, which can cause the cream to separate. Alternatively, individual portions can be reheated in the microwave.
- Freezing Not Recommended: Unfortunately, this particular potato soup does not fare well in the freezer. The high dairy content (heavy cream and cheese) tends to separate and become grainy or watery upon thawing and reheating, significantly impacting its luscious texture. To avoid disappointment and wasted effort, it’s best to enjoy your Saltgrass Baked Potato Soup within its refrigerated lifespan.
Plan your portions accordingly to ensure every last spoonful is enjoyed at its best, preventing any of this wonderful comfort food from going to waste.
Mel’s Kitchen Notes: Expert Tips for Your Soup
Instant Pot Shortcut: If you’re pressed for time but still crave this incredible soup, your Instant Pot (or any other pressure cooker) can be your best friend. After completing the initial steps of cooking the bacon and sautéing the vegetables with garlic and green onions in the pot, you can then add the potatoes, chicken broth, and heavy cream. Secure the lid, set to high pressure, and cook for about 10-12 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure. Proceed with blending and adding the cheese as instructed. This method dramatically reduces the cooking time, allowing you to enjoy your creamy soup much faster!
Flavor Building: Don’t rush the initial sautéing of vegetables. Allowing them to soften and slightly caramelize builds the foundational layers of flavor. The long simmer also plays a critical role in developing the depth of taste in this soup. Good things truly come to those who wait!
Salt Adjustment: Remember that bacon and chicken broth can both be quite salty. Always taste your soup before adding extra salt, especially after the cheese has melted in, as cheese also contributes a salty flavor. Adjust seasonings as needed to suit your palate.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer, and a passionate Cajun food connoisseur. Since 2020, she has been dedicated to sharing rigorously tested, delicious recipes and insightful cooking tutorials right here on this blog, inspiring home cooks everywhere.
Her expertise and culinary creations have garnered recognition, featuring on prominent platforms such as Fox News channels, Yahoo News, Southern Living, and many more, solidifying her reputation as a trusted voice in the food world.
More Hearty Soups & Comforting Recipes You’ll Adore
If you’ve fallen in love with the comforting embrace of this Saltgrass Baked Potato Soup, you’re in for a treat! Explore more of my favorite soul-warming recipes that promise to deliver flavor and coziness in every bite. From rich bisques to savory gumbos, there’s a perfect soup for every occasion.
- Southwestern Taco Soup
- Corn and Crab Bisque
- Authentic Louisiana Seafood Gumbo Recipe
- New Orleans Chicken and Sausage Gumbo Recipe
- Shrimp and Corn Bisque
- 30 Minute Broccoli Cheddar Soup
Beyond soups, if you’re looking for other potato-centric delights or fantastic side dishes, you absolutely must try these Popeyes Mashed Potatoes (Copycat) for a creamy, savory treat, or this ever-popular Thanksgiving classic, the Cracker Barrel Sweet Potato Casserole (Copycat). Both are wonderful accompaniments perfect for any meal or special occasion.
Frequently Asked Questions: Your Potato Soup Queries Answered
Here are some common questions about making this delightful Saltgrass Baked Potato Soup, along with helpful answers to ensure your cooking experience is seamless and enjoyable.
Absolutely! This recipe adapts beautifully to a slow cooker, making it an excellent option for hands-off cooking. Simply follow the initial steps of cooking the bacon and sautéing the vegetables (onions, carrots, celery, garlic, green onions) in a separate skillet. Once these steps are complete, transfer the mixture to your slow cooker. Then, add the diced potatoes, chicken broth, and heavy cream. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. Once cooked, use an immersion blender (or carefully transfer to a regular blender) to achieve your desired creamy consistency, and then stir in the cheese. This method is perfect for preparing a delicious meal with minimal effort.
There are several effective ways to thicken potato soup if you desire an even heartier consistency. While you could create a cornstarch slurry (mixing equal parts cornstarch and cold water, then stirring it into the simmering soup), my absolute favorite and highly recommended method is to add instant potato flakes. They are truly a charm! Stir in a tablespoon or two at a time, allowing a few minutes for the flakes to absorb liquid and thicken the soup. They seamlessly blend into the soup, adding body without altering the rich flavor or texture. Another excellent option is to simply add more freshly grated cheddar cheese, which will melt into the soup, contributing both flavor and thickness.
Yes, you can easily adapt this recipe to be vegetarian. Omit the bacon entirely. Instead of bacon drippings, start by sautéing the vegetables in olive oil or butter. Substitute chicken broth with vegetable broth. You can also add some smoked paprika or a dash of liquid smoke during the seasoning step to replicate a hint of the smoky flavor usually contributed by bacon. The rest of the dairy and vegetable components remain the same for a rich and creamy vegetarian potato soup.
For creamy soups like this, peeling the potatoes is recommended to ensure the smoothest possible texture and prevent any unwanted skin fragments. A standard vegetable peeler works perfectly. If you find peeling tedious, you can boil the potatoes whole with their skins on until tender, then allow them to cool slightly. The skins will slip off much more easily, and then you can proceed with dicing them for the soup.
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Print Recipe
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Saltgrass Baked Potato Soup Recipe
Equipment
- Hamilton Beach Food Processor
- Dutch Oven
Ingredients
- ½ Pound Bacon diced
- 1 Cup Yellow Onions finely diced
- 1 Cup Celery finely diced
- 1 Cup Carrots finely diced
- ⅓ Cup Green Onions chopped
- 3 Cloves Garlic minced
- 3 teaspoons Black Pepper
- 2-½ teaspoons Creole Seasoning
- ¼ teaspoon White Pepper
- 2-½ Pounds Russet Potatoes peeled and cubed
- 2 Cups Chicken Broth
- 2-¼ Cups Heavy Whipping Cream
- 1 Cup Sharp Cheddar Cheese freshly grated
Optional Garnish
- Bacon Pieces
- Grated Cheddar Cheese
- Green Onions
Instructions
- Add the diced bacon (½ Pound) to a large Dutch Oven and cook over medium-high heat until cooked well and crispy. Remove bacon and set aside, reserving drippings in the pot.
- While the bacon is cooking, finely chop the onion (1 Cup), carrots (1 Cup), and celery (1 Cup). Using a food processor can help achieve a very fine chop.
- Add the chopped vegetables to the bacon drippings in the pot and cook until translucent (about 5-7 minutes).
- Add the chopped green onions (⅓ Cup) and minced garlic (3 Cloves) and cook for another 2 minutes, until fragrant.
- Add the black pepper (3 teaspoons), Creole seasoning (2-½ teaspoons), and white pepper (¼ teaspoon) to the pot and mix well, ensuring all ingredients are coated.
- Add the peeled, cubed russet potatoes (2-½ Pounds), chicken broth (2 Cups), and heavy whipping cream (2-¼ Cups). Stir everything to combine thoroughly and bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to a low simmer, cover the pot with a lid, and cook for 2 hours. The potatoes should be very tender.
- After two hours, remove the pot from heat. Use an immersion blender (stick blender) to blend the soup mixture directly in the pot until it is nice and creamy and perfectly smooth.
- Once smooth, return the pot to low heat. Add the grated sharp cheddar cheese (1 Cup) and stir into the soup until it is completely melted and integrated.
- Serve immediately, garnished with the optional crispy bacon pieces, extra chopped green onions, and additional grated cheddar cheese. Enjoy your homemade Saltgrass Baked Potato Soup!
Notes
Nutrition
Calories: 653kcal |
Carbohydrates: 28g |
Protein: 20g |
Fat: 52g |
Saturated Fat: 30g |
Polyunsaturated Fat: 18g |
Trans Fat: 2g |
Cholesterol: 157mg |
Sodium: 1025mg |
Fiber: 3g |
Sugar: 6g
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Original Publish Date: July 22, 2023