Comforting soup featuring tender baked potatoes, savory aromatics, and smoky toppings, ideal for cozy winter dining.
# What You’ll 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 - 1.5 cups whole milk or unsweetened plant milk
07 - 0.5 cup sour cream or vegan sour cream
08 - 0.5 cup shredded cheddar or vegan cheese
09 - 0.5 tsp smoked paprika
10 - 0.5 tsp dried thyme
11 - Salt and black pepper, to taste
→ Toppings (Optional)
12 - 4 tbsp chopped chives or scallions
13 - 0.5 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 45–55 minutes until tender. Cool slightly, peel, and roughly mash.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 5 minutes until soft. Stir in garlic and cook 1 minute more.
03 - Add mashed potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring well to combine.
04 - Stir in milk, sour cream, cheese, smoked paprika, thyme, salt, and pepper until smooth and creamy. Simmer 5–10 minutes, stirring frequently. Adjust consistency with additional broth or milk if needed.
05 - Taste and adjust seasoning. Use an immersion blender to partially or fully blend for a smoother texture if desired.
06 - Ladle soup into bowls and garnish with chives, bacon or vegan bacon, extra cheese, and sour cream as preferred.
