Creamy winter soup featuring baked potatoes, savory aromatics, smoky cheese, and optional vegan variations.
# Components:
→ Potatoes
01 - 2.5 pounds russet potatoes (about 4 large), 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 1/2 cups whole milk or unsweetened plant milk
07 - 1/2 cup sour cream or vegan sour cream
08 - 1/2 cup shredded cheddar or vegan cheese
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - Salt and black pepper, to taste
→ Toppings (Optional)
12 - 4 tablespoons chopped chives or scallions
13 - 1/2 cup cooked, crumbled bacon or vegan bacon bits
14 - Extra cheese or vegan cheese
15 - Extra sour cream or vegan sour cream
# Method steps:
01 - Preheat oven to 425°F. Prick potatoes with a fork, place them on a baking sheet, and bake for 45 to 55 minutes until tender. Let cool slightly, then peel and roughly mash.
02 - While potatoes bake, heat olive oil in a large pot over medium heat. Cook diced onion until soft, about 5 minutes. Stir in minced garlic and cook for an additional minute.
03 - Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring well to incorporate.
04 - Stir in milk, sour cream, cheese, smoked paprika, thyme, salt, and black pepper until the mixture is smooth and creamy. Simmer for 5 to 10 minutes, stirring frequently. Adjust thickness with additional broth or milk if needed.
05 - Taste and modify seasoning as desired. For a smoother texture, partially or fully blend the soup using an immersion blender.
06 - Serve the soup hot, garnished with chopped chives, crumbled bacon or vegan bacon, and extra cheese and sour cream as preferred.
