Baked Potato Soup Recipe

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

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

Garlic: Provides a robust, aromatic taste that enhances the overall flavor.

Chicken broth: Forms the base of the soup, adding a rich, savory taste.

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

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

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and warmth.

Bacon: Provides a crispy, salty topping that contrasts with the creamy soup.

Chives: Fresh herbs that add a mild onion flavor and a pop of color.

When pureeing the soup, use an immersion blender directly in the pot for a smoother and more controlled consistency. This method also reduces the risk of hot liquid splattering, which can happen when transferring the soup to a traditional blender. If you don't have an immersion blender, blend the soup in batches, filling the blender halfway each time to avoid overflow.

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

• diced onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions, adding a subtle depth to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it has a slightly different flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.

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

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and has a rich, nutty flavor that complements the soup.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and saltiness to the soup.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the soup.

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

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used as a garnish.

• Allow the baked potato soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture.
• 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 helps you keep track of freshness and ensures you 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 for too long.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's creamy consistency.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. 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 chopped chives just before serving to maintain their crispness and flavor.

• Stovetop Method:

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

• Microwave Method:

  1. Transfer a portion of the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals until the soup is hot.
  5. Garnish with bacon and chives before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
  5. Stir well and serve with bacon and chives on top.

• Slow Cooker Method:

  1. Transfer the soup to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once hot, ladle into bowls and garnish with bacon and chives.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot.
  3. Heat, stirring occasionally, until the soup is hot.
  4. Serve with bacon and chives as a garnish.

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

• Blender: Used to puree the soup until smooth.

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

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

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

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

• Ladle: Used to serve the soup into bowls.

• Cheese grater: Used to shred the cheddar cheese.

• Bacon crisper or skillet: Used to cook the bacon until crispy.

• Mixing bowl: Used to hold the crumbled bacon and chopped chives until ready to serve.

• Soup bowls: Used to serve the finished soup.

• Chopping knife: Used to chop the chives finely.

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

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Pre-minced garlic: Opt for pre-minced garlic from a jar to skip the mincing step.

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

Chop onions in advance: Dice the onion ahead of time and store it in the fridge until needed.

Blender shortcut: Use an immersion blender directly in the pot to puree the soup, avoiding extra cleanup.