Pin it A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
I first enjoyed this soup on a chilly evening and it instantly became a family favorite because of its rich flavors and easy preparation.
Ingredients
- Potatoes: 1.2 kg (2.5 lbs) russet potatoes (about 4 large), scrubbed
- Aromatics: 2 tbsp olive oil (or vegan butter), 1 medium yellow onion diced, 2 cloves garlic minced
- Soup Base: 4 cups (1 liter) low-sodium vegetable broth, 1 ½ cups (360 ml) whole milk or unsweetened plant milk, ½ cup (120 ml) sour cream or vegan sour cream, ½ cup (60 g) shredded cheddar or vegan cheese, ½ tsp smoked paprika, ½ tsp dried thyme, salt and black pepper to taste
- Toppings (Optional for serving): 4 tbsp chopped chives or scallions, ½ cup cooked crumbled bacon or vegan bacon bits, extra cheese or vegan cheese, extra sour cream or vegan sour cream
Instructions
- Step 1:
- Preheat oven to 220°C (425°F). Prick potatoes with a fork, place on a baking sheet, and bake for 45 55 minutes until fork-tender. Let cool slightly then peel and roughly mash.
- Step 2:
- While potatoes bake, heat olive oil in a large pot over medium heat. Add onion and cook until soft about 5 minutes. Stir in garlic cook 1 minute more.
- Step 3:
- Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer stirring well to combine.
- Step 4:
- Add milk sour cream cheese smoked paprika thyme salt and pepper. Stir until smooth and creamy. Simmer 5 10 minutes stirring frequently. Adjust consistency with more broth or milk if desired.
- Step 5:
- Taste and adjust seasoning. For extra-smooth soup use an immersion blender to blend partially or fully.
- Step 6:
- Serve hot garnished with chives bacon or vegan bacon extra cheese and sour cream as desired.
Pin it Making this soup together has become a cherished family ritual that warms both the body and the heart.
Required Tools
Oven baking sheet large pot potato masher immersion blender (optional) ladle
Allergen Information
Contains milk and cheese dairy use plant-based alternatives for a vegan and dairy-free soup. Contains alliums onion garlic. Check labels on plant-based products for soy or nut allergens.
Nutritional Information
Calories 355 Total Fat 11 g Carbohydrates 54 g Protein 9 g per serving
Pin it This soup is perfect as a cozy weeknight meal or a starter for your winter dinners.
Recipe Questions & Answers
- → How do I bake potatoes for the soup?
Preheat the oven to 220°C (425°F). Prick the potatoes with a fork and bake them on a sheet for 45-55 minutes until fork-tender.
- → Can I make this dairy-free?
Yes, substitute the milk, sour cream, and cheese with plant-based alternatives to keep it dairy-free and vegan-friendly.
- → What toppings work best?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add great flavor and texture.
- → How can I adjust the soup’s thickness?
Add more vegetable broth or milk to thin it out, or blend partially for a creamier, thicker consistency.
- → Are there any suggested additions for extra flavor?
Sautéed mushrooms or roasted garlic can be mixed in for greater depth and complexity.