Baked Potato Soup Recipe

Russet potatoes: These starchy potatoes are perfect for creating a creamy texture in the soup.

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

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

Chicken broth: Forms the flavorful liquid base of the soup.

Heavy cream: Adds richness and a creamy consistency to the soup.

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, smoky topping that contrasts with the creamy soup.

Chives: Fresh herb that adds a mild onion flavor and a pop of color.

When cooking the bacon, make sure to do so over medium heat to render out the fat slowly and achieve maximum crispiness. This not only enhances the flavor but also provides a rich base for sautéing the onion and garlic.

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

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

• garlic - Substitute with shallots: Shallots provide a subtle garlic and onion flavor, adding depth to the soup.

• 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 offers a creamy texture and a slight sweetness, making it a good dairy-free option.

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

• salt - Substitute with soy sauce: Soy sauce adds umami and depth of flavor, but use sparingly to avoid overpowering the dish.

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

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

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

• 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 soup to an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• For short-term storage, place the container in the refrigerator. The soup will stay fresh for up to 3-4 days.

• If you want to freeze the soup, pour it into a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup's creamy texture.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or heavy cream if the soup has thickened too much during storage.

• Avoid reheating the soup in the microwave, as it can cause uneven heating and may alter the texture of the potatoes.

• For best results, store the bacon and chives separately and add them as toppings just before serving. This keeps the bacon crispy and the chives fresh.

• If you notice any changes in smell, color, or texture, it's best to discard the soup to ensure food safety.

• For stovetop reheating:

  1. Pour the leftover 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, garnished with crumbled bacon and chopped chives.

• For microwave reheating:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Stir well and serve hot, topped with crumbled bacon and chopped chives.

• For oven reheating:

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

• For slow cooker reheating:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and cook for 1-2 hours, stirring occasionally.
  4. Once heated through, serve hot with crumbled bacon and chopped chives.

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

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

• Cutting board: Essential for safely and efficiently dicing the potatoes, onions, and mincing the garlic.

• Chef's knife: Ideal for dicing the potatoes, onions, and mincing the garlic with precision.

• Immersion blender: Used to blend the soup until smooth directly in the pot, making the process easier and less messy.

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

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

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

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

• Grater: Needed for shredding the cheddar cheese.

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

• Tongs: Useful for handling the bacon while it cooks to ensure even crispiness.

Prep ingredients ahead: Dice the potatoes, onion, and garlic the night before to save time on cooking day.

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

Immersion blender efficiency: An immersion blender makes blending the soup faster and easier than transferring to a traditional blender.

Quick cheese melting: Shred cheddar cheese in advance to ensure it melts quickly into the soup.

Batch cooking: Make a double batch and freeze half for a quick meal later.