Save to Pinterest A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
I love how versatile and filling this soup is, perfect for chilly evenings and family dinners.
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.
Save to Pinterest Serving this soup brings our family together, sharing warmth and smiles on cold days.
Notes
For a vegan version use plant-based milk vegan sour cream and vegan cheese. For extra richness add a splash of oat cream or drizzle of olive oil before serving. Try mixing in sautéed mushrooms or roasted garlic for added depth. Pair with crusty bread for a complete meal.
Required Tools
Oven baking sheet large pot potato masher immersion blender optional ladle
Nutritional Information
Calories 355 Total Fat 11 g Carbohydrates 54 g Protein 9 g per serving
Save to Pinterest This soup is a comforting classic that anyone can enjoy and easily customize to their diet preferences.
Recipe FAQs
- → How do I bake potatoes for best texture?
Prick russet potatoes and bake at 220°C (425°F) for 45–55 minutes until fork-tender. This ensures a fluffy interior ideal for blending.
- → Can I make this with vegan ingredients?
Yes, substitute plant-based milk, vegan sour cream, and vegan cheese to create a creamy, dairy-free version without sacrificing flavor.
- → What toppings complement this dish well?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add smoky, fresh, and rich notes to each serving.
- → How can I adjust the texture if needed?
Use an immersion blender to partially or fully blend the soup for a smoother consistency. Add more broth or milk to thin it out as preferred.
- → What flavor enhancers work best here?
Smoked paprika and dried thyme provide subtle warmth and depth, balancing the creamy base and potatoes beautifully.