Comforting blend of tender baked potatoes and smoky aromatics, perfect for chilly days with creamy, rich flavors.
# What You Need:
→ Potatoes
01 - 2.5 lbs russet potatoes (about 4 large), scrubbed
→ Aromatics
02 - 2 tbsp olive oil or vegan butter
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
→ Soup Base
05 - 4 cups low-sodium vegetable broth
06 - 1 1/2 cups whole milk or unsweetened plant milk
07 - 1/2 cup sour cream or vegan sour cream
08 - 1/2 cup shredded cheddar or vegan cheese
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp dried thyme
11 - Salt and black pepper, to taste
→ Toppings (Optional)
12 - 4 tbsp chopped chives or scallions
13 - 1/2 cup cooked, crumbled bacon or vegan bacon bits
14 - Extra cheese or vegan cheese
15 - Extra sour cream or vegan sour cream
# Directions:
01 - Preheat oven to 425°F. Prick potatoes with a fork and place on a baking sheet. Bake for 45 to 55 minutes until fork-tender. Allow to cool slightly, then peel and roughly mash.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add the mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring to combine thoroughly.
04 - Add milk, sour cream, cheese, smoked paprika, dried thyme, salt, and black pepper. Stir continuously until the mixture is smooth and creamy. Simmer for 5 to 10 minutes, stirring frequently. Adjust soup consistency with additional broth or milk if needed.
05 - Taste the soup and adjust seasoning as necessary. For a smoother texture, partially or fully blend the soup using an immersion blender if desired.
06 - Ladle the soup into bowls and garnish with chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream according to preference.
