# What You'll Need:
→ Potatoes
01 - 2.5 pounds russet potatoes, scrubbed
→ Aromatics
02 - 2 tablespoons 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 teaspoon smoked paprika
10 - 0.5 teaspoon dried thyme
11 - Salt and black pepper, to taste
→ Toppings (Optional)
12 - 4 tablespoons 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 to 55 minutes until fork-tender. Let cool slightly, then peel and roughly mash.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 additional minute.
03 - Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring to combine thoroughly.
04 - Stir in milk, sour cream, shredded cheese, smoked paprika, dried thyme, salt, and black pepper until smooth and creamy. Simmer for 5 to 10 minutes, stirring frequently. Adjust consistency with additional broth or milk if necessary.
05 - Taste and adjust seasoning as needed. Use an immersion blender to partially or fully blend the soup for a smoother texture if preferred.
06 - Ladle the soup into bowls and garnish with chopped chives, crispy bacon or vegan bacon bits, extra cheese, and sour cream as desired. Serve immediately.
