Pin A creamy comforting winter soup loaded with tender baked potatoes savory aromatics and smoky toppings. Easily adapted for a delicious vegan version.
I first made this soup after a snowy day when everyone wanted something warm and hearty. The blend of baked potatoes gives it an irresistible flavor and makes every bite nostalgic.
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
- Bake Potatoes:
- Preheat oven to 220°C (425°F) Prick potatoes with a fork place on a baking sheet and bake for 4555 minutes until forktender. Let cool slightly then peel and roughly mash.
- Sauté 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.
- Build Soup Base:
- Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer stirring well to combine.
- Add Dairy and Spices:
- Add milk sour cream cheese smoked paprika thyme salt and pepper. Stir until smooth and creamy. Simmer 510 minutes stirring frequently. Adjust consistency with more broth or milk if desired.
- Blend (Optional):
- Taste and adjust seasoning. For extrasmooth 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.
Pin This soup became a family favorite during holiday gatherings especially when served with fresh bread. Everyone loves building their own bowl with different toppings.
Required Tools
Oven Baking sheet Large pot Potato masher Immersion blender (optional) Ladle
Allergen Information
Contains milk and cheese (dairy) use plantbased alternatives for a vegan and dairyfree soup. Contains alliums. Check labels on plantbased products for soy or nut allergens.
Nutritional Information (per serving)
Calories 355 Total Fat 11 g Carbohydrates 54 g Protein 9 g
Pin This soup is perfect for warming up on a chilly evening and makes delicious leftovers the next day. Enjoy customizing each bowl with your favorite toppings.
Recipe Questions
- → Can I make this soup vegan?
Yes, by using plant-based milk, vegan sour cream, and vegan cheese, you can easily create a delicious vegan version without sacrificing creaminess.
- → What type of potatoes work best?
Russet potatoes are ideal due to their starchy texture, which creates a smooth, creamy base when baked and mashed.
- → How can I enhance the smoky flavor?
Smoked paprika adds a subtle smoky note, and topping the soup with bacon or vegan bacon bits intensifies this flavor effectively.
- → Is it possible to adjust the thickness?
Yes, adjust the consistency by adding more vegetable broth or milk during simmering, blending partially or fully for a smoother texture.
- → What equipment do I need to prepare this dish?
An oven for baking potatoes, a large pot for cooking aromatics and simmering, a potato masher, and optionally an immersion blender for smooth texture are recommended.
- → Can I add other vegetables to the soup?
Sautéed mushrooms or roasted garlic can be added for additional layers of flavor and depth.