In 3-quart saucepan, place potatoes and garlic add enough water (salted if desired) to cover. Substitute for Milk in Mashed Potatoes In a nutshell, any of the options below are adequate replacements for cow's milk. whole milk - can be substituted with half-and-half cream, or half heavy cream and half milk. Then, we'll tell you about other ideas to make your mashed potatoes taste better. We put sour cream in mashed potatoes to add a subtle hint of tang and creaminess without watering them down. You can also swap milk or half-and-half for the water required. While the potatoes are boiling, prepare the milk mixture. While the potatoes cook, add heavy cream (or whole milk), butter, and smashed garlic cloves to a sauce pan. There was little difference in the results. I hope this helps!! And let me know if you like the soup.Use 1 cup sour cream instead of milk top with fresh dill. If I wanted you to boil the potatoes first, I would clearly explain that because that would be a huge leap if I didn't explain that in the recipe (or I'd put something like '1 pound of cooked potatoes' in the ingredients list, and then I'd probably put a note somewhere in the recipe itself, blog post, or recipe card notes section to explain how you should cook them). In my recipes (and most recipes, in fact), unless otherwise indicated, you can always assume that ingredients are uncooked. If the potatoes had to be peeled, I would simply put 'peeled & diced' in the ingredients list and nothing in step 1 other than to prep the potatoes (or sometimes I would even leave that part out since really the ingredients list tells you that and it's redundant info). So, in this case, I put 'diced' right in the ingredients list in grey text beside the potatoes, and then in step 1 of the recipe I indicate you can choose to peel the potatoes or not since there's an option there. If you look at the ingredients list in most recipes, you will see that there's usually preparation hints next to some of the ingredients. 🙂 So, for this recipe, prep means to peel them (if you want) and then cut them up into cubes/dice them. Oh no worries!! That's a perfectly good question. I hope you'll enjoy this loaded potato soup recipe! Questions? Leave me a comment below. Zuppa Toscana (Sausage, Bacon, Potato, and Kale Soup).You may also like my Bacon Ranch Mashed Potatoes. You could always add some ham or cooked shredded/rotisserie chicken if you want more protein in here.Want to add a little heat? Add a generous pinch of cayenne pepper or some red pepper flakes.To give this soup more texture, I like mashing the potatoes a little bit (I just use my potato masher and do it right in the pot), but you can skip that step if you want them to be more intact.Can I freeze this soup?This soup is ok frozen, but I do find that freezing potato soups can make them a little grainy when reheated (reheat on low heat).I'd keep this soup for max 4-5 days in the fridge. Reheating tip: When reheating this creamy baked potato soup, do it on a low heat, and you will likely need to add some more chicken broth because as the potatoes continue to release starch the longer the soup sits, the more it will thicken up.I peeled them, but you could always scrub them and skip the peeling step (totally up to you). They also fall apart fairly easily, which is good for soups I find. I prefer using Russet (baking) potatoes in this soup because they're starchy and help thicken the soup nicely.

Or a side salad since this soup is pretty rich.

This soup definitely eats like a meal, but some sourdough bread would be the perfect thing to serve it with if you're looking for something else. Shredded cheddar (I bought a sharp cheddar and grated it myself).Instead of using butter or oil in this recipe, I use the leftover bacon grease after crisping up the bacon.Īs the weather gets cooler, I hope this soup will become a staple for you! Creamy loaded baked potato soup toppings: I'm a big fan of using bacon to enhance the flavor in dishes. I always go with the simpler option if the taste is there! Techniques for making this popular recipe vary, but I find it easier to just get on with the soup and cook it all in one pot in one go. I also opted against actually baking the potatoes for this recipe. I used whole (3%) milk, some flour to thicken it, and then a bit of sour cream at the end for taste. While this baked potato soup is creamy, it doesn't actually contain any heavy cream. All your favorite baked potato flavors are packed into this comforting and warming meal! This easy loaded baked potato soup recipe is simple to make, thick, creamy, and hearty.

Water inoted of milk in potato sou