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 have made this soup multiple times during cold months and it never fails to warm up the whole family with its rich flavors.
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 This soup always brings the family together, especially on chilly evenings when we crave something warm and hearty.
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
Pin It This baked potato soup is a versatile and satisfying dish perfect for any season or dietary preference.
Questions About This Recipe
- → Can I make this soup vegan?
Yes, substitute plant-based milk, vegan sour cream, and vegan cheese to create a rich, plant-friendly version.
- → What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture, which helps create a creamy, smooth soup base.
- → Can I prepare the soup ahead of time?
Absolutely. The soup can be made a day in advance and reheated gently, which may enhance the flavors.
- → What toppings complement this soup well?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add texture and flavor contrasts.
- → Is blending the soup necessary?
Blending is optional but helps achieve a smoother, creamier texture. Partial blending works well for a chunkier style.