Credit: Serious Eats / Amanda Suarez

Why It Works

Using a ricer to process the cooked potatoes prevents the starch granules from bursting, creating a velvety, not gluey, soup.

Adding a cup of sour cream provides a creamy tang that, along with cheddar and chives, evokes a loaded baked potato.

Topping the soup with store-bought salt and vinegar potato chips adds crunch and tangy flavor without having to make homemade potato skins.

One of the few meals I could stomach during my first trimester of pregnancy was a baked potato topped with nothing more than a pat of butter and some salt and pepper. As the nausea receded in the following months, I began garnishing my potatoes with more and more toppings. I loaded up my spuds with sour cream, chives, bacon bits, cheddar, and, if I was feeling extra fancy, bolognese sauce.…