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 when cooked.

Garlic: Provides a robust, aromatic element to the soup.

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

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

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

Bacon: Adds a smoky, crispy element that enhances the overall taste.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and warmth.

Chives: Used as a garnish, they add a fresh, mild onion flavor.

When cooking the bacon, make sure to do so over medium heat to render out the fat slowly and achieve a crispy texture. This not only enhances the flavor but also provides a rich base for sautéing the onion and garlic in the same pot, utilizing the bacon drippings for added depth.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and a slightly sweeter taste, while still maintaining a creamy texture when cooked.

• russet potatoes - Substitute with cauliflower: Cauliflower can be used to create a lower-carb version of the soup, offering a similar creamy consistency when pureed.

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

• diced onion - Substitute with shallots: Shallots provide a more delicate and sweet flavor, which can enhance the overall taste of the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, providing a similar flavor without the need for mincing.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness, offering a different but complementary taste.

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

• chicken broth - Substitute with beef broth: Beef broth can add a richer, deeper flavor to the soup, though it will slightly alter the overall taste.

• heavy cream - Substitute with coconut milk: Coconut milk provides a dairy-free alternative with a creamy texture, though it will add a subtle coconut flavor.

• heavy cream - Substitute with Greek yogurt: Greek yogurt can be used to add creaminess and a slight tang, while also increasing the protein content.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese offers a nutty and slightly sweet flavor, which can add a different dimension to the soup.

• shredded cheddar cheese - Substitute with parmesan cheese: Parmesan cheese provides a sharp and salty flavor, enhancing the overall taste of the soup.

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

• cooked and crumbled bacon - Substitute with smoked paprika: Smoked paprika can add a smoky flavor without the use of meat, suitable for a vegetarian version.

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

• chopped chives - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and a pop of color 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 soup.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• 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 for too long.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and 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 prevent the potatoes from sticking to the bottom of the pot.
• If the soup has thickened too much during storage, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Garnish with freshly cooked and crumbled bacon and chopped chives just before serving to restore the original flavors and textures.

• Stovetop Method:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium-low, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or heavy cream if the soup is too thick.
  4. Once the soup is heated through, serve hot, garnished with fresh chopped chives and crumbled bacon.

• Microwave Method:

  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 medium power for 2-3 minutes, stirring halfway through.
  4. If needed, heat in additional 1-minute increments until the soup is hot.
  5. Garnish with chives and bacon 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 20-30 minutes, or until the soup is hot throughout.
  5. Stir well before serving and garnish with chives and bacon.

• Slow Cooker Method:

  1. Transfer the leftover soup to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the soup is hot, serve with a sprinkle of chopped chives and crumbled bacon.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top part of the double boiler.
  3. Stir occasionally until the soup is heated through.
  4. Serve hot, garnished with chives and bacon.

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

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

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

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

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

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

• Potato masher: Used to slightly mash the potatoes in the pot, creating a creamy texture while leaving some chunks.

• Wooden spoon: Ideal for stirring the soup and ensuring the ingredients are well combined.

• Cheese grater: Necessary for shredding the cheddar cheese.

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

• Serving bowls: Used to serve the finished soup.

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

• Paper towels: Handy for draining the cooked bacon and removing excess grease.

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

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

Buy pre-cooked bacon: Opt for pre-cooked bacon to skip the step of cooking and crumbling it.

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

Use an immersion blender: Quickly mash the potatoes directly in the pot with an immersion blender for a smoother texture.