# Ingredients:
→ Potatoes
01 - 2.5 lbs russet potatoes (about 4 large), scrubbed
→ Aromatics
02 - 2 tbsp 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 ½ cups whole milk or unsweetened plant milk
07 - ½ cup sour cream or vegan sour cream
08 - ½ cup shredded cheddar or vegan cheese
09 - ½ tsp smoked paprika
10 - ½ tsp dried thyme
11 - Salt and black pepper, to taste
→ Toppings (Optional)
12 - 4 tbsp chopped chives or scallions
13 - ½ 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, place on a baking sheet, and 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 garlic and cook for 1 more minute.
03 - Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring to combine.
04 - Stir in milk, sour cream, cheese, smoked paprika, thyme, salt, and black pepper until smooth and creamy. Simmer for 5 to 10 minutes, stirring frequently. Adjust consistency with additional broth or milk as needed.
05 - Taste and adjust seasoning if necessary. For a smoother texture, partially or fully blend using an immersion blender.
06 - Ladle soup into bowls and garnish with chopped chives, bacon or vegan bacon, extra cheese, and sour cream as desired.
