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picture of a bowl of saltgrass baked potato soup with bacon and cheese on top with a spoon digging in
4.28 from 11 votes

Saltgrass Baked Potato Soup Recipe

This deliciously creamy and soul warming soup is a must during the colder months. A copycat Saltgrass Baked Potato Soup Recipe that's easy to make and tastes just like the real deal cannot be beat.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Servings: 10
Cuisine: American
Author: Melanie Cagle

Video

Ingredients

  • ½ lb Bacon diced
  • 1 Cup Yellow Onion finely diced
  • 1 Cup Celery finely diced
  • 1 Cup Carrots finely diced
  • Cup Green Onions chopped
  • 3 Garlic Cloves minced
  • 3 Teaspoons Black Pepper
  • 2-½ Teaspoons Creole Seasoning
  • ¼ Teaspoon White Pepper
  • 2-½ lb Russet Potatoes 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
  • Chopped Green Onions

Instructions

  • Add the chopped bacon to a large Dutch Oven and cook over medium-high heat until cooked well.
  • While the bacon is cooking chop the onion, carrots and celery really fine. Using a food processor can help get it fine.
  • Add to the bacon and cook together until translucent.
  • Add the chopped green onions and garlic and cook another 2 minutes.
  • Add the seasonings and mix well.
  • Add the peeled, chopped potatoes, chicken broth and cream and stir to combine. Bring to a boil.
  • Reduce the heat to a simmer and cover. Cook for 2 hours like this - over a low heat.
  • After two hours everything should be nice and soft, check with a fork. Blend the soup mixture with a stick blender (immersion blender).
  • Once nice and smooth add the grated cheddar and stir into the soup until melted.
  • Serve with optional garnish of bacon pieces, green onions and cheddar cheese.

Notes

This recipe produces a nice thick hearty soup. If you prefer a thinner soup think about adding more chicken broth.

Nutrition

Serving: 1g | 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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