Saltgrass Baked potato soup
Saltgrass Baked Potato Soup is a creamy, hearty delight that’s perfect for satisfying comfort food cravings. With its rich, cheesy base and perfectly cooked potatoes, this copycat soup recipe brings the cozy flavors of Saltgrass Steakhouse right to your kitchen.
I’m the kind of person who loves a good culinary challenge. Whenever I dine at a restaurant and find a dish that impresses me, I can’t resist trying to recreate it in the comfort of my own kitchen. Not only does this save me some cash—because let’s be honest, eating out can get pricey—but it also gives me the satisfaction of enjoying a restaurant-quality meal at home.
Now, I’ll be honest—my attempts aren’t always spot-on the first time around. It often takes a few tries and some experimenting to capture that exact flavor I experienced at the restaurant.
If you’ve been to Saltgrass Steakhouse and fallen in love with their creamy, comforting Baked Potato Soup, I’ve got great news for you. You don’t have to wait until your next visit to savor that deliciousness. With my Saltgrass Baked Potato Soup copycat recipe, you can whip up a bowl of this hearty soup at home. Give it a try, and you’ll be thanking me later!
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Potatoes
- Heavy cream
- Cheddar Cheese
- Celery
- Carrots
- Chicken broth
- Onion
- Green onion
- Garlic
- Seasoning (white pepper)
How to make the copycat recipe of Saltgrass baked potato soup
Step 1: Gather and Prepare Your Ingredients
Before we start cooking, let’s get everything ready:
- Green onion: Chop these into small pieces.
- Garlic: Mince the garlic into tiny bits.
- Carrots: Grate the carrots so they’re nice and fine.
- Onion: Dice it into small cubes.
- Celery: Chop it into small pieces.
- Potatoes: Peel the potatoes and chop them into 1-2 inch chunks.
Step 2: Sauté the Vegetables
Grab a large soup pot and place it on the stove over medium heat. Add a tablespoon of olive oil to the pot. Once the oil is warm, add the diced onion, chopped celery, and grated carrots. Cook these veggies until they’re soft, which will take about 5 minutes. Stir occasionally to keep them from sticking.
Step 3: Add More Flavor
Once your vegetables are nice and soft, add the chopped green onions and minced garlic to the pot. Sprinkle in some white pepper for seasoning. Sauté everything together for another 2-3 minutes. This will help bring out the flavors.
Step 4: Cook the Potatoes
Now it’s time to add the potatoes to the pot. Pour in the chicken broth, making sure it covers the potatoes. Turn the heat up to medium and let everything cook for about 20 minutes. You want the potatoes to be tender enough to mash easily.
Step 5: Mash and Mix
When the potatoes are soft, use a fork to roughly mash them right in the pot. They don’t need to be perfectly smooth—just give them a good mash to break them up.
Add the shredded cheese and cream to the pot. Stir everything together and reduce the heat to low. Let the soup cook for another 20-30 minutes, allowing the flavors to blend and the soup to become creamy.
Step 6: Taste and Serve
Now, do a quick taste test. If it needs a bit more seasoning, add some salt or more white pepper to taste. Your Saltgrass potato soup is ready to serve! Ladle it into bowls and garnish with extra shredded cheese and chopped green onions if you like.
Tips and mistakes to avoid for beginner cooks
- Whenever you use store-bought broth and stock, do a taste test before you add any salt. They have high sodium content unless you use a low-sodium broth or a homemade broth where you have control of the salt.
- This Saltgrass potato soup taste even better with some toppings such as crispy cold meat such as crispy bacon, more cheese
- If you decide to use a blender, do not blend on high speed cause blended potatoes can be slightly slimy.
- Cut the cooking time by simply using leftover baked potatoes.
More potato soup recipe to add to your rotation
How to store leftover potato soup
Always allow your soup to cool down to room temperature. Transfer the leftover Saltgrass potato soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.
How to reheat it
From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm, if the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate. If its some how hard then you can add water or broth to achieve your ideal consistency.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.
Saltgrass baked potato soup
Ingredients
- 4 Potatoes
- 2 cups Heavy cream
- 1 cup Cheddar Cheese
- 1 stalk Celery
- 1 Carrots
- 2 cups Chicken broth
- 1 Onion
- handful Chopped green onion
- 1 tbsp Garlic
- Seasoning (white pepper)
Instructions
- Prepare the veggies. Chop the green onion, mince the garlic, grate the carrots, dice the onion, chop the celery, peel the potatoes, and chop them into 1-2 inches chunks.
- In a large soup pot, sauté the onion, celery and carrots with a tablespoon of olive oil until they are soft.
- Add the chopped green onions and garlic and season with white pepper. sauté these for 2-3 minutes.
- Go in with the potatoes and chicken broth and let these cook on medium heat for 20 minutes.
- Roughly mash the potatoes with a fork then add shredded cheese and cream and cook on low heat for 20-30 more minutes.
- Do a taste test and adjust the seasoning if necessary and your Saltgrass potato soup is ready to be served. Garnish with shredded cheese and chopped green onions.
