Baked Potato Soup Recipe

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

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

Garlic: Provides a robust, aromatic flavor that complements the potatoes.

Vegetable broth: The liquid base that infuses the soup with savory goodness.

Full-fat coconut milk: Adds creaminess and a subtle coconut flavor to the soup.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor.

Salt and pepper: Essential seasonings to enhance the overall taste of the soup.

Nutritional yeast: Adds a cheesy, nutty flavor without any dairy.

Chives: Fresh herbs used for garnish, adding a pop of color and mild onion flavor.

When pureeing the soup, use an immersion blender directly in the pot for a smoother and more controlled consistency. This method also minimizes the risk of hot liquid splattering, which can happen when transferring the soup to a traditional blender.

• Russet potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and are rich in vitamins A and C.

• Onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that complements the soup well.

• Garlic - Substitute with shallots: Shallots offer a subtle garlic-onion flavor that can enhance the soup's complexity.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deep, umami flavor that enriches the soup.

• Full-fat coconut milk - Substitute with cashew cream: Cashew cream provides a creamy texture without the coconut flavor, making it a versatile alternative.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.

• Salt - Substitute with tamari: Tamari adds a savory depth of flavor and is a gluten-free alternative to soy sauce.

• Nutritional yeast - Substitute with miso paste: Miso paste provides a rich, umami flavor that can enhance the soup's taste.

• Chives - Substitute with green onions: Green onions offer a similar mild onion flavor and work well as a garnish.

• Allow the baked potato soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture.
• 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 helps you keep track of freshness and ensures you 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 vegetable broth and coconut milk base will stay fresh and flavorful during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. 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. If the soup has thickened too much, add a splash of vegetable broth or water to reach the desired consistency.
• Garnish with fresh chives just before serving to add a burst of color and flavor.

• Stovetop Method:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of vegetable broth or coconut milk if the soup has thickened too much.
  4. Heat until the soup is warmed through, about 5-10 minutes.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.

• 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 for 20-30 minutes, stirring halfway through, until the soup is hot.

• Slow Cooker Method:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top part of the double boiler.
  3. Stir occasionally, heating until the soup is hot, which should take about 10-15 minutes.

• Large pot: Used for cooking the onions, garlic, and potatoes, and for simmering the soup.

• Blender: Used to puree the soup until smooth.

• Knife: Essential for chopping the onions and dicing the potatoes.

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

• Wooden spoon: Used for stirring the ingredients while cooking.

• Measuring cups: Necessary for measuring the vegetable broth and coconut milk.

• Measuring spoons: Used to measure the olive oil and nutritional yeast.

• Garlic press: Handy for mincing the garlic cloves.

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

• Soup bowls: For serving the finished soup.

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

Prep ingredients in advance: Chop the onion, garlic, and potatoes the night before to save time on cooking day.

Use a food processor: Minimize chopping time by using a food processor for the onion and garlic.

Batch cooking: Make a double batch and freeze half for a quick meal later.

Quick blending: Use an immersion blender directly in the pot to save time on transferring the soup to a blender.

Pre-measure spices: Measure out the salt, pepper, and nutritional yeast ahead of time.