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Potato Soup · Loaded Baked Potato

Loaded Baked Potato Soup

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for chicken broth

    Instead of broth

    • Vegetable broth: The same amount. Lighter and slightly sweeter.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for sour cream

    Instead of sour cream

    • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
    • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
    • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

    All 4 swaps for sour cream

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

Step 1 of 10

Cook the bacon in a Dutch oven over medium heat, stirring often, until crisp.

Step 2 of 10

Lift the bacon onto paper towels with a slotted spoon. Pour off all but about 2 tablespoons of the fat.

Step 3 of 10

Add the butter and onion and cook until soft.

Step 4 of 10

Add the garlic and stir until fragrant.

Step 5 of 10

Add the potatoes, broth, salt and pepper and bring to a
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
.

Step 6 of 10

Lower the heat, cover and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until the potatoes fall apart when poked.

Step 7 of 10

Mash the potatoes right in the pot with a potato masher until about half are smooth and the rest are chunky.

Step 8 of 10

Stir in the milk and heat until steaming. Don't let it
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
.

Step 9 of 10

Take the pot off the heat and stir in the sour cream and 1 cup of the cheddar until melted.

Step 10 of 10

Ladle into bowls and top with the bacon, remaining cheddar and green onions.

All done

Enjoy!

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Ingredients

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for chicken broth

    Instead of broth

    • Vegetable broth: The same amount. Lighter and slightly sweeter.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for sour cream

    Instead of sour cream

    • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
    • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
    • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

    All 4 swaps for sour cream

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions