Save A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
This soup has become a family favorite during the cold months, bringing warmth and comfort to our dinner 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 Oven:
- Preheat oven to 220°C (425°F) Prick potatoes with a fork place on a baking sheet and bake for 4555 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
- Combine Ingredients:
- 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
- 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 Sharing this soup has created many cozy family moments during chilly evenings.
Notes
For a vegan version use plantbased milk vegan sour cream and vegan cheese For extra richness add a splash of oat cream or drizzle of olive oil before serving Try mixing in sautéed mushrooms or roasted garlic for added depth Pair with crusty bread for a complete meal
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 Soup is naturally glutenfree confirm broth and toppings are glutenfree Contains alliums (onion garlic) Check labels on plantbased products for soy or nut allergens
Save This hearty soup is perfect for meal prep and freezes well for future comfort meals.
Recipe Help & Answers
- → How do I prepare the potatoes for this soup?
Prick russet potatoes with a fork and bake at 220°C (425°F) for 45–55 minutes until tender. Let cool, peel, and roughly mash before adding to the soup base.
- → Can this soup be made vegan?
Yes, substitute whole milk, sour cream, and cheese with unsweetened plant milk, vegan sour cream, and vegan cheese respectively for a fully vegan version.
- → What gives the soup its smoky flavor?
Smoked paprika adds a gentle smoky aroma, complemented by thyme and optional smoky toppings like vegan bacon or crumbled bacon.
- → Is it necessary to use an immersion blender?
Not necessary, but blending partially or fully with an immersion blender creates a smoother texture if desired.
- → What toppings work best with this soup?
Chopped chives or scallions, extra cheese, sour cream, and crumbled bacon or vegan bacon bits add freshness and texture.