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 on a chilly evening and it quickly became a family favorite for its creamy texture and rich flavors.
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
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer stirring well to combine.
- Step 4:
- 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.
- Step 5:
- Taste and adjust seasoning. For extrasmooth soup use an immersion blender to blend partially or fully.
- Step 6:
- Serve hot garnished with chives bacon or vegan bacon extra cheese and sour cream as desired.
Pin This soup has become a staple at our family dinners bringing warmth and comfort especially on cold days.
Notes
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 plant-based alternatives for a vegan and dairy-free soup. Contains alliums onion garlic. Check labels on plant-based products for soy or nut allergens.
Pin This soup is simple to make yet brings deep comforting flavors that satisfy everyone.
Recipe Questions
- → How do I bake potatoes for a creamy texture?
Bake russet potatoes until fork-tender, then peel and roughly mash to incorporate a smooth, rich texture in the dish.
- → What makes the soup creamy and smooth?
A combination of milk or plant-based milk, sour cream or its alternatives, and cheese creates a luscious and creamy consistency.
- → Can this dish be made vegan-friendly?
Yes, by substituting dairy milk, sour cream, and cheese with plant-based alternatives, this version suits vegan preferences without compromising flavor.
- → What spices enhance the potato base?
Smoked paprika and dried thyme add warmth and depth, complementing the natural earthiness of baked potatoes.
- → How to add smoky toppings without meat?
Use vegan bacon bits or smoked vegan cheese for a smoky layer that enhances the overall flavor profile.
- → What side pairs well with this dish?
Crusty bread is an excellent companion, providing texture contrast and a means to enjoy the creamy blend fully.