Save It A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
This soup has become a family favorite during cold months, bringing warmth and satisfaction after busy days.
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 It Sharing this warm soup has brought our family together on chilly evenings creating cherished memories.
Nutritional Information
Per serving: 355 calories 11 g total fat 54 g carbohydrates 9 g protein
Allergen Information
Contains dairy but can be made vegan and dairy-free by using plant-based substitutes. Soup is naturally gluten-free but verify broth and toppings.
Required Tools
Oven Baking sheet Large pot Potato masher Immersion blender optional Ladle
Save It This soup adapts beautifully to different diets while delivering warmth and flavor every time.
Recipe FAQs
- → What potatoes work best for this soup?
Russet potatoes are ideal due to their starchy texture that creates a creamy consistency when mashed.
- → Can I make this soup vegan?
Yes, substitute dairy milk and cheese with plant-based alternatives and use vegan sour cream for a fully vegan-friendly dish.
- → How can I adjust thickness?
Add more vegetable broth or milk to thin the soup, or simmer longer to thicken it to your preference.
- → Are there suggested toppings?
Chopped chives, vegan or regular bacon bits, extra shredded cheese, and sour cream enhance flavor and texture nicely.
- → Is it possible to add more flavor layers?
Incorporate sautéed mushrooms or roasted garlic for additional depth and richness.
- → What tools are needed to prepare this dish?
An oven, baking sheet, large pot, potato masher, and optionally an immersion blender are used to cook and blend the soup.