Baked Potato Soup Recipe

Russet potatoes: These starchy potatoes are ideal for baking and help thicken the soup.

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

Garlic: Provides a robust, aromatic flavor that complements the other ingredients.

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

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

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

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spiciness and depth to the soup.

Bacon: Provides a smoky, savory crunch as a topping.

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

When blending the soup, ensure that you do it in batches if your blender is small. Overfilling can cause hot soup to splatter, which is dangerous. Alternatively, use an immersion blender directly in the pot for a smoother and safer blending process. This will also help you control the texture better, allowing you to leave some chunks of potato if you prefer a chunkier soup.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes will add a slightly sweeter flavor and a different nutritional profile, rich in vitamins A and C.

• diced onion - Substitute with leeks: Leeks offer a milder, slightly sweeter taste compared to onions, which can add a different depth of flavor to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it will lack the fresh, robust flavor of minced garlic. Use about ¼ teaspoon of garlic powder per clove of garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that will still provide a rich, savory base for the soup.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a subtle coconut flavor, making it a good dairy-free alternative.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast can provide a cheesy flavor without the dairy, making it suitable for vegan diets.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the soup, though it will also add a different depth of flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and is less visually noticeable in light-colored soups.

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

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

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

• Transfer the cooled soup into airtight containers. For convenience, use individual portion sizes so you can reheat only what you need.

• Label the containers with the date. This ensures you keep track of how long the soup has been stored.

• 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 flavor and texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the soup's creamy consistency.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pot. Add a splash of chicken broth or heavy cream if the soup is too thick after reheating.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between, until the soup is heated through.

• Avoid reheating the soup multiple times. Each time you reheat, the quality of the baked potato soup diminishes, and it may become less flavorful.

• For added freshness, top the reheated soup with freshly cooked and crumbled bacon and chopped chives just before serving.

• For stovetop reheating:

  1. Pour the baked potato soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, adjust the seasoning with salt and black pepper if needed.
  4. Serve hot, garnished with crumbled bacon and chopped chives.

• For microwave reheating:

  1. Transfer the soup to 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 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring in between, until the soup is hot.
  5. Garnish with crumbled bacon and chopped chives before serving.

• For oven reheating:

  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 before serving, and top with crumbled bacon and chopped chives.

• For slow cooker reheating:

  1. Transfer the baked potato soup to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once hot, serve with crumbled bacon and chopped chives.

• For sous vide reheating:

  1. Place the soup in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Once heated, pour the soup into a bowl and garnish with crumbled bacon and chopped chives.

• Oven: Used to bake the potatoes at 400°F (200°C) until tender.

• Large pot: Used to cook the diced onion and minced garlic, and later to simmer the soup.

• Knife: Used to dice the onion and peel and dice the baked potatoes.

• Cutting board: Provides a surface for dicing the onion and potatoes.

• Garlic press: Used to mince the garlic cloves.

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

• Blender: Used to puree the soup until smooth.

• Wooden spoon: Used to stir the ingredients in the pot.

• Cheese grater: Used to shred the cheddar cheese.

• Frying pan: Used to cook the bacon until crispy.

• Paper towels: Used to drain the cooked bacon.

• Ladle: Used to serve the soup into bowls.

• Soup bowls: Used to serve the finished soup.

• Chopping knife: Used to chop the chives for garnish.

Pre-cook the potatoes: Bake the russet potatoes ahead of time and store them in the fridge. This way, you can skip the baking step when you're ready to make the soup.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Instant broth: Use instant chicken broth cubes or concentrate to quickly prepare the broth.

Batch cooking: Make a large batch of bacon and freeze it in portions. This way, you can easily add it to various recipes.