Copycat Saltgrass Potato Soup Recipe

There’s something magical about a bowl of creamy, hearty potato soup, especially when it’s inspired by the rich, savory flavors of a beloved restaurant dish. Enter the Copycat Saltgrass Potato Soup recipe. If you’ve ever had the pleasure of dining at Saltgrass Steak House, you’ll know that their potato soup is a true comfort food masterpiece-smooth, velvety, and filled with just the right balance of flavors. But why settle for just enjoying it at the restaurant when you can make it at home, right? Whether you’re craving it on a chilly evening or want to impress guests with a homemade twist on a classic, this recipe will guide you every step of the way.

What makes this recipe special is that it’s designed to taste just like the famous version from Saltgrass, giving you the opportunity to enjoy this delicious soup without ever leaving the house. Plus, it’s surprisingly simple to whip up and can easily be adjusted to suit your taste buds. Let’s dive in and explore how you can recreate this comforting dish!

Here’s the breakdown of the ingredients and steps you’ll need to follow to recreate the famous potato soup. Trust me, this one’s a keeper.

Ingredients Needed

Before we start, let’s gather the essentials. A well-stocked kitchen is key to this recipe, so here’s your shopping list:

Russet potatoes (6 medium) – The heart of the dish. You want the starchy variety because they break down easily when cooked, giving you that creamy texture.
Bacon (8 slices) – Crispy bacon brings in that smoky, savory element. It’s a must.
Yellow onion (1 medium) – Sweet and mild, it adds flavor depth without overpowering the soup.
Butter (1/4 cup) – The fat to cook your veggies in, adding richness to the soup.
Garlic (3 cloves, minced) – A classic flavor enhancer that brings a depth of umami to the soup base.
Chicken broth (4 cups) – This is the foundation of your soup’s liquid. It imparts savory notes and keeps the texture balanced.
Heavy cream (1 cup) – To get that smooth, luscious texture we all love in creamy potato soups.
Whole milk (1/2 cup) – For a slightly lighter touch and a smoother finish.
Salt and pepper – These seasonings are a must to bring out the flavors.
Cheddar cheese (1 ½ cups, shredded) – This is what makes the soup even more indulgent. The more cheese, the better!
Chives (for garnish) – Fresh, green, and slightly oniony-these bring some bright color and balance to the rich soup.

You’re probably already picturing the decadent, cheesy goodness, right? Now that we have everything, let’s get into the cooking instructions.

Cooking Instructions

Making this soup is surprisingly easy once you’ve got all your ingredients. It might take a little time, but the results are worth every minute. Here’s how you do it:

Prepare the potatoes: Start by washing the russet potatoes thoroughly. You can peel them if you prefer, but I like to leave the skins on for texture. Chop them into small cubes (about 1-inch pieces). This will ensure they cook evenly and faster.
Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. Remove it from the pan, crumble it, and set it aside for later. Keep the bacon fat in the pot to sauté the onion and garlic for extra flavor.
Sauté the onion and garlic: In the same pot, add the chopped onion and cook over medium heat until it’s soft and translucent-about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Cook the potatoes: Add the cubed potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let the potatoes cook for about 15-20 minutes, or until they’re fork-tender. Stir occasionally to avoid burning.
Mash the potatoes: Once the potatoes are tender, use a potato masher to mash them directly in the pot. You don’t need to make them completely smooth; a little chunkiness adds texture and character to the soup.
Add the cream and milk: Stir in the heavy cream and milk, and bring the soup back to a simmer. Continue to cook for another 5 minutes to let the flavors meld together.
Add the cheese: Gradually add the shredded cheddar cheese to the soup, stirring constantly until it’s completely melted and incorporated into the mixture. This step will take your soup to the next level of creamy goodness.
Season: Taste the soup and season with salt and pepper to your liking. If you like a bit of heat, you can also add a pinch of cayenne pepper or red pepper flakes for a subtle kick.
Garnish and serve: Ladle the soup into bowls, sprinkle with the crumbled bacon, and garnish with fresh chives. You can even add a little extra cheese on top if you’re feeling indulgent.

Ingredient Insights

The ingredients in this potato soup aren’t just randomly chosen; each one plays a vital role in building the flavor and texture. Here’s why:

Russet potatoes: These are your go-to for creamy mashed potatoes or potato soups. Their starch content helps thicken the soup while maintaining a soft, melt-in-your-mouth texture.
Bacon: The smoky, crispy texture of bacon adds a satisfying contrast to the creamy soup, while the bacon fat infuses the dish with a deep, savory flavor.
Heavy cream and milk: The combination of these two creates the ideal richness, ensuring your soup has that luxurious, smooth mouthfeel without being too heavy.
Cheddar cheese: A sharp cheddar is ideal because it’s flavorful and melts beautifully, enhancing the overall creaminess without becoming greasy.
Chives: These add a fresh, slightly sharp note that cuts through the richness of the soup and adds a pop of color to the bowl.

Expert Tips

When making a dish as simple as potato soup, small changes can make a big difference. Here are a few tips that will take your soup to pro-level status:

Don’t overcook the potatoes: While you want the potatoes to be tender, you don’t want them to fall apart completely. You’re looking for that perfect balance of creamy and chunky.
Use full-fat dairy: I know it’s tempting to go for the lower-fat options, but trust me, full-fat heavy cream and milk are key to achieving that rich, indulgent texture.
Leftover bacon fat: If you have leftover bacon fat, save it! It’s perfect for sautéing veggies, making scrambled eggs, or even adding flavor to other soups and stews.
Blend for smoothness: If you prefer a smoother texture, you can blend part of the soup with an immersion blender or regular blender. This will give you a velvety-smooth consistency without losing any of the flavor.

Recipe Variations

While this recipe is a perfect rendition of the classic Saltgrass potato soup, there are plenty of ways to make it your own. Here are some ideas to play around with:

Spicy version: Add diced jalapeños or a touch of hot sauce for some heat.
Vegan version: Substitute the dairy for coconut milk and vegan cheese, and swap the bacon for crispy plant-based bacon or sautéed mushrooms.
Add vegetables: Feel free to mix in other veggies like corn, carrots, or celery for a heartier, more vegetable-packed soup.
Sausage instead of bacon: For a slightly different flavor, you can replace the bacon with cooked sausage, which will add a different depth to the soup.

Final Words

This Copycat Saltgrass Potato Soup isn’t just a dish-it’s a hug in a bowl. The creamy texture, smoky bacon, and sharp cheddar make every spoonful feel like a celebration of comfort food at its best. Plus, it’s super customizable, so you can make it your own with various toppings or seasoning tweaks. Whether you’re serving it up on a cozy evening with family or impressing guests at a dinner party, this recipe is guaranteed to satisfy.

Copycat Saltgrass Potato Soup Recipe