Baked Potato Soup Recipe

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

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

Garlic: Provides a robust and aromatic taste.

Chicken broth: Forms the flavorful base of the soup.

Heavy cream: Adds richness and a smooth texture to the soup.

Cheddar cheese: Melts into the soup, giving it a cheesy flavor.

Salt: Enhances the overall taste of the soup.

Pepper: Adds a bit of heat and depth to the flavor.

Bacon: Provides a crispy, salty topping.

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

When cooking the bacon, make sure to do so over medium heat to render out the fat slowly and achieve a crispy texture. This will also leave flavorful drippings in the pot, which can be used to sauté the onion and garlic, adding an extra layer of depth to your soup.

• 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 provide a milder, slightly sweet flavor that complements the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.

• 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 subtle sweetness, making it a good dairy-free option.

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

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will alter the soup's color.

• pepper - Substitute with white pepper: White pepper has a milder taste and won't alter the soup's color.

• cooked and crumbled bacon - Substitute with turkey bacon: Turkey bacon is a leaner option 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 helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled soup into airtight containers. For convenience, use individual portion-sized containers to make reheating easier.
• 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 significant loss of flavor or texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the creamy consistency.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent scorching. If the soup appears too thick, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Avoid reheating the soup in the microwave, as this can cause uneven heating and may alter the texture of the potatoes.
• Garnish with freshly crumbled bacon and chopped chives just before serving to maintain their crispness and vibrant flavor.

• Stovetop Method:

  1. Pour the baked potato soup into a saucepan.
  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, and garnish with fresh chives and crumbled bacon.

• Microwave Method:

  1. Transfer the baked potato soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to avoid splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is too thick, add a little chicken broth or heavy cream and stir.
  5. Continue heating in 1-minute increments until the soup is hot.
  6. Garnish with chives and crumbled bacon before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the baked potato soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-30 minutes, stirring halfway through.
  5. If the soup is too thick, add a bit of chicken broth or heavy cream and stir.
  6. Once heated through, serve with a garnish of chives and crumbled bacon.

• Slow Cooker Method:

  1. Transfer the baked potato soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. If the soup has thickened too much, add a splash of chicken broth or heavy cream.
  5. Once the soup is hot, serve with chives and crumbled bacon as garnish.

• Large pot: Used to cook the bacon and later to simmer the soup ingredients together.

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

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

• Cutting board: Provides a stable surface for chopping the vegetables.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Immersion blender: Used to blend the soup until smooth directly in the pot.

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

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

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

• Cheese grater: Used to shred the cheddar cheese for the soup.

• Serving bowls: For presenting the finished soup.

• Tongs: Useful for handling the bacon while it cooks.

• Paper towels: To drain the cooked bacon and remove excess grease.

Pre-cook the potatoes: Boil or microwave the potatoes until tender before adding them to the soup. This reduces cooking time significantly.

Use pre-cooked bacon: Purchase pre-cooked bacon to save time on frying and cleanup.

Chop ingredients in advance: Dice the onion and garlic ahead of time and store them in the fridge.

Shred cheese beforehand: Shred the cheddar cheese in advance and keep it in an airtight container.

Use a food processor: Quickly mince garlic and dice onions using a food processor.