Go Back
An overhead shot of a bowl of saltgrass potato soup on a plate mat with a spoon beside it.

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American
Calories: 713
Ingredients Method

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)

Method
 

  1. 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.
  2. In a large soup pot, sauté the onion, celery and carrots with a tablespoon of olive oil until they are soft.
  3. Add the chopped green onions and garlic and season with white pepper. sauté these for 2-3 minutes.
  4. Go in with the potatoes and chicken broth and let these cook on medium heat for 20 minutes.
  5. Roughly mash the potatoes with a fork then add shredded cheese and cream and cook on low heat for 20-30 more minutes.
  6. 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.