Baked Potato Soup Recipe

Baked potatoes: These are the star of the soup, providing a hearty and comforting base.

Onion: Adds a subtle sweetness and depth of flavor when sautéed.

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

Heavy cream: Contributes to the soup's creamy and luxurious texture.

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

Bacon: Provides a smoky, savory crunch that complements the creamy soup.

Salt and pepper: Essential seasonings to enhance and balance the flavors.

When preparing this baked potato soup, ensure that the baked potatoes are fully cooked before dicing them. This will allow them to blend smoothly into the soup without leaving any lumps. To achieve a creamy texture, use a high-powered blender or an immersion blender to purée the mixture thoroughly. When adding the heavy cream, do so gradually while stirring continuously to prevent curdling. For an extra depth of flavor, consider using a smoked cheddar cheese and a dash of smoked paprika. This will enhance the richness of the soup and complement the bacon.

• baked and diced large baking potatoes - Substitute with cauliflower florets: Cauliflower provides a similar texture when cooked and mashed, making it a lower-carb alternative to potatoes.

• medium chopped onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup, similar to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that maintains the savory base of the soup.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and richness, suitable for those who are lactose intolerant or prefer a dairy-free option.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor without dairy, making it ideal for vegan diets.

• cooked and crumbled bacon - Substitute with smoked tempeh: Smoked tempeh can mimic the smoky, savory flavor of bacon and is a plant-based alternative.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add complexity and flavor without relying solely on salt and pepper.

• Allow the baked potato soup to cool completely before storing. This prevents condensation, which can lead to a watery texture.

• Transfer the soup into airtight containers, leaving about an inch of space at the top to allow for expansion if freezing.

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

• For longer storage, place the containers in the freezer. The baked potato soup can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating.

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

• Taste and adjust the seasoning with salt and pepper before serving, as flavors can mellow during storage.

• Garnish with fresh toppings like additional shredded cheddar cheese, crumbled bacon, or chopped green onions to enhance the flavor and presentation.

• For a quick and easy method, use the microwave. Place the baked potato soup in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for about 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 30-second intervals until the soup is hot throughout.

• If you have a bit more time, reheating on the stovetop is a great option. Pour the soup into a saucepan and warm it over medium heat. Stir occasionally to prevent sticking and ensure even heating. If the soup is too thick, add a splash of chicken broth or heavy cream to reach your desired consistency.

• For those who love the convenience of modern appliances, consider using a slow cooker. Set it to low and let the soup warm gradually over a couple of hours. This method is perfect if you're busy with other tasks and want to keep the soup warm for an extended period.

• If you have an instant pot, use the sauté function to reheat the soup. Pour the soup into the pot, select the sauté setting, and stir occasionally until it's heated through. This method is quick and keeps the soup at a perfect serving temperature.

• For a unique twist, try reheating the soup in an oven-safe dish. Preheat your oven to 350°F (175°C), cover the dish with foil, and bake for about 20-30 minutes. This method can give the soup a slightly different texture, almost like a casserole, and is perfect if you're reheating a large batch.

• Large pot: Used for sautéing the onions and cooking the soup, providing enough space for all ingredients to be combined and simmered.

• Blender: Essential for puréeing the soup to achieve a smooth and creamy texture.

• Knife: Necessary for chopping the onion and dicing the baked potatoes.

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

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

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

• Cheese grater: Needed for shredding the cheddar cheese if it is not pre-shredded.

• Ladle: Handy for serving the soup into bowls once it's ready.

Pre-cook the potatoes: Bake the potatoes in advance and store them in the fridge. This way, you can skip the baking step when making the soup.

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

Batch cook bacon: Cook a batch of bacon ahead of time and store it in the fridge or freezer. Just crumble and add when needed.

Chop onions in bulk: Chop a large batch of onions and freeze them in portions. Use them directly from the freezer when needed.