Baked Potato Soup Recipe

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

Onion: Adds a subtle sweetness and depth of flavor to the soup.

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

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

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

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and balances the flavors.

Cheddar cheese: Used as a garnish, it adds a sharp, tangy flavor.

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

Chives: Adds a fresh, onion-like flavor and a pop of color to the garnish.

When sautéing the onions and garlic, ensure they are cooked until just translucent and fragrant. Overcooking can lead to a bitter taste. Use the rendered bacon fat for added depth of flavor, but be cautious not to burn the garlic as it cooks faster than onions.

• 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.

• diced onion - Substitute with shallots: Shallots offer a more delicate and sweet taste 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 can add a richer, more robust flavor to the soup.

• heavy cream - Substitute with half-and-half: Half-and-half is lighter than heavy cream but still adds creaminess to the soup.

• heavy cream - Substitute with coconut milk: Coconut milk provides a dairy-free alternative with a slight coconut flavor.

• cheddar cheese - Substitute with monterey jack cheese: Monterey Jack cheese melts well and has a mild flavor that works in soups.

• cheddar cheese - Substitute with gruyere cheese: Gruyere cheese adds a nutty and slightly sweet flavor to the soup.

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

• bacon - Substitute with smoked paprika: Smoked paprika can add a smoky flavor without the use of meat.

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

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

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

• Transfer the cooled soup into airtight containers. For convenience, use portion-sized containers so you can reheat just the amount you need.

• Label each container with the date of preparation. This ensures you can 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 in the soup can spoil if kept longer.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the creamy consistency of the baked potato soup.

• 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 reheating from frozen, you can also use a microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.

• For an extra touch of freshness, add the garnishes—cheddar cheese, bacon, and chives—just before serving. This will ensure they retain their texture and flavor.

• For stovetop reheating, pour the baked potato soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even warming. If the soup has thickened too much, add a splash of chicken broth or heavy cream to reach the desired consistency.
• For microwave reheating, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated through. Add a bit of chicken broth or heavy cream if needed to adjust the thickness.
• For oven reheating, preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot. This method is great if you’re reheating a large batch.
• For slow cooker reheating, transfer the soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is warmed through. This method is ideal for maintaining the soup’s creamy texture without the risk of burning.

• Large pot: Used for cooking the bacon, sautéing the onions and garlic, and simmering the potatoes and broth.

• Blender: Used to puree the soup until smooth.

• Knife: Used for peeling and cubing the potatoes, and dicing the onion.

• Cutting board: Provides a surface for cutting the potatoes, onion, and chives.

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

• Measuring spoons: Used to measure salt and pepper to taste.

• Wooden spoon: Used for stirring the soup and sautéing the ingredients.

• Ladle: Used for serving the soup into bowls.

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

• Paper towels: Used for draining the cooked bacon.

• Serving bowls: Used for serving the finished soup.

• Cheese grater: Used for shredding the cheddar cheese for garnish.

• Chopping knife: Used for chopping the chives for garnish.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This saves time when you start making the soup.

Use pre-minced garlic: Buy pre-minced garlic to avoid the hassle of peeling and chopping.

Chop vegetables ahead: Dice the onion and cube the potatoes the night before. Store them in airtight containers in the fridge.

Use an immersion blender: Instead of transferring the soup to a blender, use an immersion blender directly in the pot for a quicker and easier process.

Pre-shredded cheese: Purchase pre-shredded cheddar cheese to save time on grating.