Baked Potato Soup Recipe

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

Onion: Adds a sweet and savory depth to the soup.

Garlic: Provides a robust, aromatic flavor.

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

Heavy cream: Gives the soup its creamy, luxurious texture.

Cheddar cheese: Melts into the soup for a sharp, cheesy flavor.

Salt: Enhances the overall taste of the soup.

Pepper: Adds a hint of spice and depth.

Bacon: Provides a crispy, smoky topping.

Chives: Adds a fresh, mild onion flavor as a garnish.

When cooking the bacon, make sure to render out as much fat as possible until it becomes crispy. This not only enhances the flavor but also provides a rich base for sautéing the onions and garlic. Additionally, when pureeing the soup, blend in batches if necessary to avoid overfilling the blender, which can lead to spills or burns. For a smoother texture, you can pass the pureed soup through a fine mesh sieve before returning it to the pot.

• 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 bit of sweetness to the soup.

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

• diced 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 in a pinch, though it lacks the fresh, robust flavor of minced garlic.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

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

• chicken broth - Substitute with beef broth: Beef broth offers a richer, more robust flavor that can add depth to the soup.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, making it a good dairy-free alternative.

• heavy cream - Substitute with half-and-half: Half-and-half is a lighter option that still adds creaminess without being as rich as heavy cream.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and adds a nutty, slightly sweet flavor.

• shredded cheddar cheese - Substitute with parmesan cheese: Parmesan cheese offers a sharp, salty flavor that can enhance the soup.

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

• cooked and crumbled bacon - Substitute with smoked paprika: Smoked paprika can add a smoky flavor without the use of meat, suitable for vegetarians.

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

• chopped chives - Substitute with parsley: Parsley adds a fresh, slightly peppery flavor and brightens up the dish.

• Allow the baked potato soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers or resealable plastic bags.

• Label the containers with the date to keep track of freshness. Baked potato soup can be stored in the refrigerator for up to 3-4 days.

• For longer storage, freeze the soup. Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion.

• When using freezer bags, lay them flat in the freezer to save space and ensure even freezing.

• To reheat, thaw the soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.

• Avoid reheating the soup multiple times, as this can affect the texture and flavor. Reheat only the amount you plan to consume.

• For a fresh touch, add the crumbled bacon and chopped chives just before serving, rather than storing them with the soup. This keeps the toppings crisp and flavorful.

• For stovetop reheating:

  1. Pour the baked potato soup into a large pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or heavy cream if the soup has thickened too much.
  4. Continue to heat until the soup is warmed through, about 10-15 minutes.
  5. Serve hot, garnished with crumbled bacon and chopped chives.

• For microwave reheating:

  1. Transfer a portion of the baked potato soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 1-2 minutes, then stir the soup.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.
  5. If the soup is too thick, stir in a bit of chicken broth or heavy cream.
  6. Serve immediately, topped with crumbled bacon and chopped chives.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the baked potato soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Bake for 20-30 minutes, stirring halfway through.
  5. If the soup appears too thick, stir in some chicken broth or heavy cream.
  6. Once heated through, serve hot with crumbled bacon and chopped chives.

• For slow cooker reheating:

  1. Pour the baked potato soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Stir occasionally, adding a bit of chicken broth or heavy cream if needed.
  4. Heat for 1-2 hours until the soup is thoroughly warmed.
  5. Serve hot, garnished with crumbled bacon and chopped chives.

• Large pot: used for cooking the bacon and simmering the soup ingredients.

• Blender: used to puree the soup until smooth.

• Knife: used for dicing the onion and cubing the potatoes.

• Cutting board: provides a safe surface for chopping and dicing ingredients.

• Measuring cups: used to measure the chicken broth and heavy cream accurately.

• Wooden spoon: used for stirring the soup and ensuring even cooking.

• Ladle: used for serving the soup into bowls.

• Bacon crisper or skillet: used for cooking the bacon until crispy.

• Cheese grater: used for shredding the cheddar cheese.

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

Prep ingredients ahead: Peel and cube the potatoes, dice the onion, and mince the garlic the night before to save time.

Use pre-cooked bacon: Opt for store-bought pre-cooked bacon to skip the cooking step.

Immersion blender: Use an immersion blender directly in the pot to puree the soup instead of transferring it to a blender.

Shredded cheese: Buy pre-shredded cheddar cheese to avoid grating it yourself.

Quick boil: Cut potatoes into smaller cubes to reduce boiling time.