Baked Potato Soup Recipe

Russet potatoes: These starchy potatoes are ideal for creating a thick and creamy soup base.

Onion: Adds a subtle sweetness and depth of flavor to the soup.

Garlic: Provides a robust and aromatic flavor.

Chicken broth: Forms the liquid base of the soup, adding savory depth.

Heavy cream: Contributes to the soup's rich and creamy texture.

Cheddar cheese: Melts into the soup, adding a sharp and tangy flavor.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and warmth.

Bacon: Provides a smoky, crispy topping that complements the creamy soup.

Chives: Adds a fresh, mild onion flavor and a pop of color.

When sautéing the onions and garlic, make sure to do so over medium heat to avoid burning. This will ensure they become translucent and release their flavors without becoming bitter. Additionally, when pureeing the soup, you can leave some chunks of potato if you prefer a chunkier texture.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and buttery flavor that works well in soups.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness to the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that complements the soup.

• chopped onion - Substitute with shallots: Shallots offer a more delicate and sweet flavor compared to regular onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used for a more subtle garlic flavor and is convenient.

• minced garlic - Substitute with roasted garlic: Roasted garlic adds a deeper, caramelized flavor to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for vegetarians and adds a different depth of flavor.

• chicken broth - Substitute with beef broth: Beef broth provides a richer and heartier flavor to the soup.

• heavy cream - Substitute with half-and-half: Half-and-half is lighter than heavy cream but still adds creaminess.

• heavy cream - Substitute with coconut milk: Coconut milk is a dairy-free alternative that adds a unique flavor and creaminess.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and adds a nutty flavor to the soup.

• shredded cheddar cheese - Substitute with parmesan cheese: Parmesan cheese provides a sharp, salty flavor that enhances the soup.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still provides a smoky flavor.

• cooked and crumbled bacon - Substitute with vegetarian bacon: Vegetarian bacon is a plant-based option that mimics the flavor and texture of bacon.

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and a bit of crunch.

• chopped chives - Substitute with parsley: Parsley adds a fresh, slightly peppery flavor and a pop of color.

• Allow the baked potato soup to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the cooled soup into airtight containers. For portion control, consider using individual serving-sized containers.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream and cheddar cheese in the soup can spoil if left too long.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its creamy texture and rich flavor.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's consistency.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to prevent sticking. Avoid boiling, as this can cause the heavy cream to separate.
• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Garnish with freshly crumbled bacon and chives just before serving to maintain their crisp texture and vibrant flavor.

• For stovetop reheating:

  1. Pour the baked potato soup into a large pot.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, serve hot, topped with crumbled bacon and chives.

• For microwave reheating:

  1. Transfer the desired amount of soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Carefully remove from the microwave, stir well, and top with crumbled bacon and chives before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is heated through.
  4. Stir well before serving, and garnish with crumbled bacon and chives.

• For slow cooker reheating:

  1. Transfer the soup into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. Once the soup is hot, serve with crumbled bacon and chives on top.

• Large pot: Used to cook the bacon, sauté the onions and garlic, and simmer the potatoes and chicken broth.

• Slotted spoon: Handy for removing the crispy bacon from the pot while leaving the rendered fat behind.

• Cutting board: Essential for chopping the onions, garlic, and cubing the potatoes.

• Chef's knife: Ideal for chopping the onions, mincing the garlic, and cubing the potatoes.

• Blender: Used to puree the soup until smooth after the potatoes are tender.

• Measuring cups: Necessary for measuring the chicken broth and heavy cream.

• Measuring spoons: Useful for measuring the salt and pepper to taste.

• Wooden spoon: Perfect for stirring the soup and ensuring everything is well combined.

• Ladle: Used for serving the hot soup into bowls.

• Serving bowls: For serving the finished soup.

• Grater: Used to shred the cheddar cheese.

• Small bowl: Handy for holding the crumbled bacon and chopped chives until ready to serve.

Pre-cook the potatoes: Boil or microwave the potatoes ahead of time to reduce cooking time.

Use pre-chopped ingredients: Buy pre-chopped onions and minced garlic to save prep time.

Instant pot method: Use an Instant Pot to cook the potatoes and broth faster.

Shredded cheese: Purchase pre-shredded cheddar cheese to skip grating.

Bacon bits: Use store-bought bacon bits instead of cooking and crumbling bacon.

Blender alternative: Use an immersion blender directly in the pot to puree the soup.