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, aromatic flavor that complements the other ingredients.

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

Heavy cream: Adds richness and creaminess to the soup.

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

Bacon: Adds a smoky, salty crunch as a garnish.

Salt and pepper: Essential seasonings to enhance the overall flavor.

Butter: Used to sauté the onions and create a roux for thickening the soup.

All-purpose flour: Helps thicken the soup to the perfect consistency.

Chives: Fresh, green garnish that adds a mild onion flavor and a pop of color.

When making this baked potato soup, ensure that the potatoes are cut into uniform cubes. This allows them to cook evenly and ensures a consistent texture throughout the soup. Additionally, when adding the chicken broth, make sure to whisk it gradually into the flour mixture to prevent any lumps from forming. This will result in a smoother, creamier soup base. Using an immersion blender gives you control over the soup's consistency, allowing you to leave some chunks for texture or blend it completely smooth, depending on your preference.

• 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 and will still impart a garlic 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 is a good dairy-free option.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami to the soup.

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

• butter - Substitute with olive oil: Olive oil is a healthier fat and can be used to sauté the vegetables.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and work well as a garnish.

• Allow the baked potato soup to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date to keep track of freshness. The soup can be stored in the refrigerator for up to 4 days.
• If you plan to freeze the soup, leave some space at the top of the container to allow for expansion. The soup can be frozen for up to 3 months.
• To reheat refrigerated soup, pour it into a pot and warm over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl, stirring every minute to ensure even heating.
• For frozen soup, thaw it in the refrigerator overnight before reheating. If you're in a hurry, you can use the defrost setting on your microwave.
• When reheating, you may need to add a splash of chicken broth or heavy cream to restore the soup's creamy consistency.
• Avoid reheating the soup multiple times, as this can affect the texture and flavor. Only reheat the portion you plan to consume.
• Garnish with freshly crumbled bacon and chopped chives just before serving to maintain their crispness and vibrant flavor.

• For stovetop reheating:

  1. Pour the leftover 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 pepper if needed.
  4. Serve hot, garnished with fresh chives and crumbled bacon.

• 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 for steam to escape.
  3. Heat on high for 1-2 minutes, then stir the soup.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.
  5. Garnish with chives and crumbled bacon before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
  4. Stir the soup halfway through the heating process to ensure even warming.
  5. Serve hot, topped with chives and crumbled bacon.

• For slow cooker reheating:

  1. Pour the leftover soup into your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot.
  4. Adjust seasoning with salt and pepper if needed.
  5. Serve with a garnish of chives and crumbled bacon.

• Large pot: Essential for cooking the soup base and simmering the potatoes.

• Butter knife: Useful for cutting the butter into smaller pieces for melting.

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

• Chef's knife: Ideal for dicing the onion, mincing the garlic, and cubing the potatoes.

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

• Wooden spoon: Perfect for stirring the ingredients as they cook, especially when adding the flour to the butter.

• Whisk: Necessary for gradually incorporating the chicken broth into the flour mixture to avoid lumps.

• Immersion blender: Allows you to blend the soup directly in the pot to your desired consistency.

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

• Measuring spoons: Useful for measuring the butter and flour precisely.

• Cheese grater: Needed for shredding the cheddar cheese.

• Ladle: Makes it easy to serve the soup into bowls.

• Soup bowls: For serving the finished soup.

• Tongs: Handy for handling the cooked bacon slices.

• Paper towels: Useful for draining the cooked bacon to remove excess grease.

• Small bowl: Ideal for holding the crumbled bacon until ready to use.

• Chopping knife: For chopping the chives used as garnish.

Prep ingredients in advance: Dice the onion and garlic ahead of time. Peel and cube the potatoes the night before and store them in water in the fridge.

Use pre-cooked bacon: Save time by using store-bought cooked bacon. Simply crumble it when ready to serve.

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

Utilize a food processor: Quickly chop the onion and garlic using a food processor.

Batch cooking: Make a larger batch of soup and freeze portions for future meals.