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 robust and aromatic flavor.

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

Heavy cream: Contributes to the rich and creamy texture of the soup.

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

Sour cream: Adds a tangy creaminess that enhances the overall flavor.

Bacon: Provides a crispy, salty topping that complements the creamy soup.

When sautéing the onion and garlic, make sure to cook them over medium heat until they are translucent and fragrant. This will help to develop a deeper flavor base for your soup. Additionally, when using an immersion blender, blend the soup in short bursts to avoid over-pureeing, which can result in a gluey texture. For a chunkier consistency, blend only half of the potatoes and leave the rest as is.

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

• chopped 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 provides a similar flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian option and still adds depth of flavor.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and is a good dairy-free alternative.

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

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture but with added protein.

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

• Allow the baked potato soup to cool completely 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.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the airtight 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 ensure even heating. Avoid boiling, as this can cause the heavy cream to separate.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container, cover it loosely, and heat in 1-minute intervals, stirring in between, until the soup is hot.

• If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.

• Garnish with freshly crumbled bacon and chopped chives just before serving to maintain their texture and flavor.

• For an extra touch, you can also add a sprinkle of shredded cheddar cheese on top before serving.

• For stovetop reheating:

  1. Pour the leftover soup into a large pot.
  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 steaming hot and thoroughly warmed through.

• For microwave reheating:

  1. Transfer the leftover 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 power for 2-3 minutes, stirring halfway through.
  4. If the soup is not hot enough, continue to heat in 30-second intervals, stirring each time, until piping hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 20-30 minutes, or until the soup is bubbling hot and thoroughly heated.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot and ready to serve.

• For reheating in a double boiler:

  1. Fill the bottom pot of the double boiler with water and bring it to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally, heating until the soup is hot and smooth.

Remember to always check the temperature of the soup before serving to ensure it is heated thoroughly. Enjoy your baked potato soup just as delicious as the first time!

• Oven: Used to bake the potatoes until they are tender.

• Large pot: Used to sauté the onion and garlic, and to cook the soup.

• Knife: Used to chop the onion, garlic, and baked potatoes.

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

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

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

• Measuring spoons: Used to measure smaller quantities of ingredients if needed.

• Wooden spoon: Used to stir the soup and ensure even cooking.

• Cheese grater: Used to shred the cheddar cheese.

• Baking sheet: Used to bake the potatoes in the oven.

• Tongs: Used to handle the hot baked potatoes.

• Skillet: Used to cook the bacon until crispy.

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

• Ladle: Used to serve the soup into bowls.

• Soup bowls: Used to serve the finished soup.

• Chopping knife: Used to chop the chives for garnish.

Pre-cook the potatoes: Microwave the russet potatoes for 10 minutes instead of baking to save time.

Use pre-chopped ingredients: Buy pre-chopped onion and minced garlic to cut down on prep time.

Ready-made broth: Use store-bought chicken broth to avoid making your own.

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

Bacon bits: Use store-bought bacon bits instead of cooking and crumbling bacon.

Immersion blender: An immersion blender makes blending the soup quicker and easier.