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Saltgrass Baked Potato Soup

Saltgrass baked potato soup combines tender baked russet potatoes with a creamy, gently thickened broth, crisp bacon, sharp cheddar, and green onions. Bake the potatoes until a knife slides easily into the centers, then simmer them with bacon and finish the soup with sour cream.
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Prep Time 15 minutes
Cook Time 1 hour 24 minutes
Cooling 15 minutes
Total Time 1 hour 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 russet potatoes medium, about 2 1/2 pounds
  • 6 bacon slices, chopped
  • 4 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 2 cup half-and-half
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup sour cream
For the topping
  • 1.5 cup sharp cheddar cheese shredded
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes.
  3. Prick each potato several times with a fork.
  4. Bake the potatoes on a rimmed baking sheet for 50 to 60 minutes, until a knife slides easily into the centers.
  5. Let the potatoes cool until easy to handle, about 15 minutes.
  6. Peel the potatoes.
  7. Cut the potatoes into 1/2-inch pieces.
Make the soup
  1. Cook the bacon in a 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and reserve about 2 slices for topping.
  3. Discard the bacon fat and wipe out the pot.
  4. Melt the butter over medium heat.
  5. Whisk in the flour and cook for 1 minute.
  6. Gradually whisk in the chicken broth and half-and-half.
  7. Add the salt and pepper and bring to a gentle simmer.
  8. Cook for 5 to 8 minutes, whisking often, until slightly thickened.
  9. Stir in the potatoes and the remaining bacon.
  10. Simmer gently for 5 minutes.
  11. Remove the pot from the heat and stir in the sour cream.
Top and serve
  1. Ladle the soup into bowls.
  2. Top with the reserved bacon, cheddar cheese, and green onions.

Notes

For the smoothest texture, remove the pot from the heat before stirring in the sour cream. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the dairy can separate. For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.