Save to Pinterest A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
I love making this soup on chilly evenings when the family gathers around the table for a warm and hearty meal.
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 oven:
- 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.
- Add 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.
- Adjust seasoning:
- 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.
Save to Pinterest This soup always brings the family together around the table, sharing stories and enjoying every warm spoonful.
Tips for Vegan Adaptation
Use unsweetened plant milk sour cream alternatives and vegan cheese to enjoy the soup vegan-style without sacrificing flavor.
Serving Suggestions
Pair with crusty bread or a fresh salad for a complete comforting meal perfect for winter nights.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling.
Save to Pinterest Enjoy this creamy soup as a cozy staple in your recipe collection that comforts with every spoonful.
Recipe FAQs
- → How do I bake the potatoes properly?
Prick potatoes with a fork and bake at 220°C (425°F) for 45-55 minutes until fork-tender. Let cool slightly before peeling and mashing.
- → Can I make this dish vegan-friendly?
Yes, substitute plant-based milk, vegan sour cream, and vegan cheese to create a creamy vegan version without sacrificing flavor.
- → What spices enhance the flavor?
Smoked paprika and dried thyme add a smoky and earthy depth that complements the potatoes and creamy base.
- → Is blending necessary for texture?
Blending partially or fully with an immersion blender smooths the soup, but leaving some texture adds rustic appeal.
- → What toppings work best?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add color, flavor, and richness.