Save A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
I always look forward to making this soup during chilly months because it warms the whole family and brings everyone together around the table.
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
- Preheat and bake potatoes:
- 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.
- Cook aromatics:
- 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.
- Combine potatoes and broth:
- Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring well to combine.
- Add remaining ingredients:
- 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.
- Season soup:
- Taste and adjust seasoning. For extra-smooth soup, use an immersion blender to blend partially or fully.
- Serve:
- Serve hot, garnished with chives, bacon or vegan bacon, extra cheese, and sour cream as desired.
Save This soup always brings back memories of cozy family dinners where everyone shares stories and enjoys the warmth of the meal and each other.
Tips for Perfect Soup
Make sure to bake the potatoes until very tender for the creamiest texture. Feel free to blend part of the soup for a smoother consistency.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much.
Variations
Swap cheddar for smoked gouda for a deeper smoky flavor or add cooked bacon bits for a meatier version. Vegan options work just as well with plant-based cheeses and creams.
Save Enjoy the creamy texture and rich flavors of this soup with your favorite crusty bread for an unforgettable meal.
Kitchen Help
- → How do I bake potatoes for the smoothest texture?
Baking potatoes at 220°C (425°F) until fork-tender ensures softness. Let them cool slightly before peeling and mashing to maintain creamy texture.
- → Can I make this soup vegan-friendly?
Yes, replace dairy milk, sour cream, and cheese with plant-based versions. Vegan bacon bits can be used for topping.
- → What spices enhance the potato flavor?
Smoked paprika and dried thyme add depth and warmth that complement the creaminess perfectly.
- → Should I blend the soup completely or leave chunks?
Partial blending keeps some texture and heartiness, while full blending creates a silky smooth finish. Adjust according to preference.
- → What toppings work best with this soup?
Chopped chives, extra cheese, sour cream, and bacon or vegan bacon bits add contrasting flavors and textures.