Saltgrass Baked Potato Soup

Creamy, rich, and comforting potato soup loaded with cheese, bacon, and soft potatoes. A perfect homemade version of a steakhouse-style favorite.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4

Course: Soup

Cuisine: American

Calories: 380

Amount Unit Name Notes

4 Potatoes Peeled and diced

6 Bacon slices Cooked and crumbled

1 Onion Chopped

2 Garlic cloves Minced

4 cups Chicken broth

1 cup Heavy cream

2 cups Milk

1 cup Cheddar cheese Shredded

2 tbsp Butter

2 tbsp Flour

2 Green onions Chopped

1/2 cup Sour cream

1 tsp Salt To taste

1/2 tsp Black pepper To taste

Step 1:

Prepare all ingredients. Peel and dice the potatoes, chop the onion, and mince the garlic. Cook the bacon until crispy, crumble it, and set aside.

Step 2:

In a large soup pot, melt butter over medium heat. Add onion and cook until soft, then add garlic and cook for 1 minute. Stir in flour and cook for 1–2 minutes.

Step 3:

Slowly whisk in milk, then add chicken broth and mix well. Add diced potatoes and simmer for 15–20 minutes until tender.

Step 4:

Mash some of the potatoes for a creamy texture. Stir in heavy cream and shredded cheese until fully melted.

Step 5:

Add bacon and green onions, then reduce heat and stir in sour cream. Season with salt and pepper, then serve hot with toppings.