Saltgrass Potato Soup Recipe

If you’ve ever dined at Saltgrass Steakhouse and fallen in love with their signature baked potato soup, you’ll appreciate this saltgrass potato soup recipe that recreates the same comforting flavors at home. Rich, creamy, and loaded with savory goodness, this soup captures the essence of a classic steakhouse favorite that keeps guests coming back for more.

This copycat saltgrass potato soup recipe is made with tender Yukon Gold potatoes, crispy bacon bits, and a smooth, velvety cream base. A touch of ancho chili powder adds gentle warmth, enhancing the depth without overpowering the traditional flavors. The result is a bowl of hearty comfort that feels both indulgent and familiar.

Inspired by the famous saltgrass steakhouse potato soup recipe, this dish is often referred to as saltgrass baked potato soup for its rich, loaded-baked-potato taste. It’s perfect for chilly evenings, family dinners, or anytime you’re craving restaurant-quality comfort food at home.

What is Saltgrass Potato Soup and How Does It Taste?

Saltgrass potato soup is a beloved steakhouse classic that transforms simple baked potato flavors into a rich, creamy soup. This Saltgrass steakhouse potato soup delivers a perfectly balanced texture, blending smooth, silky creaminess with chunky bites of tender potatoes for depth in every spoonful.

The flavor profile features savory bacon, buttery potatoes, and tangy sour cream, enhanced by gentle warmth from ancho chili powder. Each element works together to create a comforting yet bold taste experience.

Unlike basic potato soups, this version captures distinctive steakhouse richness through layers of rendered bacon fat, aromatic garlic, and a creamy dairy base. Every bite tastes like a fully loaded baked potato in soup form, complete with all your favorite toppings.

Saltgrass Potato Soup Recipe Ingredients

Main Ingredients:

• 6 strips uncooked bacon, cut into small bite-sized pieces
• 3 Tablespoons butter (unsalted or salted)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced (about 1 heaping Tablespoon)
• ⅓ cup all-purpose flour
• 2½ lbs Yukon Gold potatoes, peeled (optional) and diced into pieces no larger than 1 inch
• 4 cups chicken broth
• 2 cups whole milk
• ⅔ cup heavy cream
• 1½ teaspoons salt
• 1 teaspoon ground black pepper
• ¼–½ teaspoon ancho chili powder (start with ¼ tsp and adjust to taste)
• ⅔ cup sour cream

Optional Toppings:

• Shredded cheddar cheese
• Chopped chives
• Additional sour cream
• Extra bacon pieces

Kitchen Utensils

1. Large Dutch oven or heavy-bottomed pot
2. Slotted spoon
3. Paper towels
4. Sharp knife and cutting board
5. Measuring cups and spoons
6. Whisk
7. Immersion blender (or standard blender)
8. Ladle for serving

Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6-8 servings

Copycat Saltgrass Potato Soup Recipe

Step 1: Cook the Bacon

Place the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat. Cook until crisp and browned, stirring occasionally for even cooking. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Leave the flavorful bacon grease in the pot.

Step 2: Sauté the Aromatics

Add the butter and chopped onion to the pot with the bacon drippings. Cook over medium heat, stirring occasionally, until the onion becomes tender and translucent (about 3–5 minutes). Add the minced garlic and cook until fragrant (about 30 seconds), stirring constantly to prevent burning.

Step 3: Create the Roux

Sprinkle the flour over the onion-garlic mixture. Stir well until smooth and combined, using a whisk if needed to remove any lumps. This creates a roux that will thicken your copycat saltgrass potato soup beautifully.

Step 4: Build the Soup Base

Add the diced potatoes, chicken broth, whole milk, heavy cream, salt, black pepper, and ancho chili powder. Stir everything together until well combined and the roux is fully incorporated into the liquid.

Step 5: Cook Until Tender

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat slightly and cook until the potatoes are fork-tender (about 10 minutes).

Step 6: Create Creamy Texture

Reduce the heat to low. Carefully puree about half of the soup to create that signature creamy-yet-chunky texture. Use an immersion blender directly in the pot to blend roughly half the soup, leaving visible potato chunks. Alternatively, transfer about half the soup to a blender in batches, puree until smooth, then return it to the pot.

Step 7: Finish and Simmer

Stir in the sour cream and reserved cooked bacon pieces until fully combined. Let the saltgrass baked potato soup simmer on low for an additional 15 minutes, allowing the flavors to meld together. Taste and adjust seasoning with additional ancho chili powder, salt, or pepper as desired.

Step 8: Serve

Ladle the hot soup into bowls and top with extra bacon, shredded cheddar cheese, sour cream, or chopped chives as desired.

Customization and Pairing Ideas for Serving

1. Loaded Steakhouse Style

Transform your saltgrass potato soup recipe into an ultra-indulgent meal by topping each bowl with a generous handful of sharp cheddar cheese, extra crispy bacon crumbles, a dollop of sour cream, and fresh chives. Serve alongside a warm crusty baguette or garlic bread for dipping into that creamy broth.

2. Southwestern Twist

Embrace the ancho chili powder by adding diced jalapeños, a squeeze of lime juice, and topping with pepper jack cheese, crushed tortilla chips, and cilantro. This variation pairs beautifully with cornbread or quesadillas on the side.

3. Vegetarian-Friendly Version

Skip the bacon and use vegetable broth instead of chicken broth for a meat-free option. Add smoked paprika for depth and top with caramelized onions, sharp cheddar, and roasted chickpeas for a satisfying crunch that mimics bacon’s texture.

4. Broccoli Cheddar Enhancement

Stir in 2 cups of chopped steamed broccoli florets during the final simmer for a heartier, veggie-packed version. The broccoli complements the creamy potato base perfectly and adds nutritional value without compromising the authentic saltgrass steakhouse potato soup flavor.

5. Surf and Turf Pairing

Serve your copycat saltgrass potato soup as a starter before a grilled steak dinner with roasted vegetables. The rich, creamy soup prepares the palate for the main course while keeping the steakhouse theme consistent throughout your meal.

6. Bread Bowl Presentation

Hollow out round sourdough bread bowls and fill them with piping hot potato soup for an Instagram-worthy presentation that also eliminates the need for separate bread on the side. The edible bowl soaks up the creamy broth as you eat.

7. Potato Soup Bar

Set up a DIY topping station for family gatherings with separate bowls of shredded cheeses (cheddar, Monterey Jack, pepper jack), bacon bits, sour cream, chives, green onions, hot sauce, and oyster crackers. Let everyone customize their bowl to their preferences.

Essential Tips for Perfect Saltgrass Potato Soup

1. Choose the Right Potatoes

Yukon Gold potatoes are essential for authentic saltgrass baked potato soup because they have a naturally buttery flavor and creamy texture that holds up well during cooking. Russet potatoes work in a pinch but tend to break down more, creating a thicker, starchier consistency. Avoid waxy red potatoes as they won’t provide the right texture.

2. Don’t Skip the Bacon Fat

The rendered bacon grease is crucial for developing that deep, savory steakhouse flavor in your copycat saltgrass potato soup recipe. It adds richness that butter alone can’t replicate. If you’re concerned about too much fat, you can drain off half the bacon grease before adding the butter, but keep at least 2 tablespoons in the pot.

3. Blend Strategically

The secret to restaurant-quality texture is blending only half the soup. This creates a creamy base while maintaining satisfying potato chunks that give each spoonful textural interest. Over-blending makes the soup gluey due to potato starch, while under-blending leaves it too chunky and brothy.

4. Temperature Control for Dairy

Add the sour cream only after reducing heat to low to prevent curdling. Never let the soup boil once dairy is added. The gentle simmer allows the flavors to meld without breaking the creamy emulsion. Room temperature sour cream incorporates more smoothly than cold.

5. Adjust Ancho Chili Powder Carefully

Start with ¼ teaspoon of ancho chili powder and taste before adding more. This ingredient provides subtle warmth and complexity without making the saltgrass steakhouse potato soup spicy. The flavor develops during simmering, so wait until the final 5 minutes to adjust if you want more heat.

6. Layer Your Seasonings

Season at multiple stages rather than all at once. Add salt and pepper to the broth, taste after blending, then adjust again after adding sour cream. This layered approach ensures balanced seasoning throughout rather than an overly salty or bland result.

7. Make It Ahead for Better Flavor

This saltgrass potato soup recipe actually tastes better the next day as the flavors have time to develop and marry together. Prepare it a day ahead, refrigerate, then gently reheat over low heat, adding a splash of milk or broth if it’s thickened too much. Just add fresh toppings before serving for the best presentation.

Storage and Reheating Guidance

Store leftover saltgrass potato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, stirring frequently and adding milk or broth to restore the original creamy consistency. Avoid microwaving as it can cause uneven heating and separate the dairy.

Common Queries and FAQs

Can I freeze saltgrass potato soup?

While technically possible, freezing this copycat saltgrass potato soup isn’t recommended because dairy-based soups can separate and become grainy when thawed. The potatoes may also become mushy. If you must freeze it, do so before adding the sour cream and dairy, then incorporate those ingredients fresh when reheating.

What can I substitute for ancho chili powder?

Regular chili powder works as a substitute, though it will provide slightly different flavor notes. For a milder version, use smoked paprika. For more heat, add a pinch of cayenne pepper along with regular chili powder. The ancho specifically provides a subtle smoky-sweet warmth that’s characteristic of the original.

Can I make this saltgrass baked potato soup in a slow cooker?

Yes! Cook the bacon separately, then add all ingredients except sour cream to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend half the soup, stir in sour cream and bacon during the last 15 minutes with the lid off to allow thickening.

Why is my potato soup too thin?

If your saltgrass steakhouse potato soup is thinner than desired, simmer uncovered for an additional 10-15 minutes to reduce liquid. Alternatively, mash a few more potato chunks against the side of the pot or blend slightly more of the soup to release starch, which naturally thickens the broth.

Can I use milk instead of heavy cream?

You can substitute additional whole milk for the heavy cream, but the soup will be less rich and indulgent. For a middle ground, use half-and-half instead of heavy cream. The dairy provides both creaminess and body, so reducing the fat content will noticeably change the texture.

How do I prevent the soup from curdling?

Keep the heat at a gentle simmer (not a rolling boil) once dairy is added. Add sour cream to a small amount of hot soup first to temper it, then stir that mixture back into the pot. Never let the soup boil after adding sour cream, as high heat causes dairy proteins to separate.

What size should I cut the potatoes?

Dice potatoes into uniform 1-inch pieces or smaller. Consistent sizing ensures even cooking-you don’t want some pieces mushy while others remain hard. Smaller pieces cook faster and blend more easily while still leaving enough chunks for texture in the final soup.

This copycat saltgrass potato soup recipe delivers all the comfort and indulgence of the steakhouse original right in your own kitchen. With its perfect balance of creamy and chunky textures, savory bacon flavor, and subtle ancho chili warmth, this saltgrass baked potato soup is destined to become a family favorite.

Whether you’re serving it as a cozy weeknight dinner or an impressive starter for guests, this restaurant-quality soup proves that the best comfort food doesn’t require a reservation. Grab your Dutch oven and create this delicious saltgrass steakhouse potato soup that tastes even better than eating out!

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