# Components:
→ Potatoes
01 - 2.5 lbs russet potatoes, scrubbed
→ Aromatics
02 - 2 tablespoons 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 teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - Salt and black pepper, to taste
→ Toppings (Optional)
12 - 4 tablespoons chopped chives or scallions
13 - ½ cup cooked, crumbled bacon or vegan bacon bits
14 - Extra shredded 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, peel, and roughly mash.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add mashed potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring to combine thoroughly.
04 - Stir in milk, sour cream, shredded cheese, smoked paprika, dried thyme, salt, and black pepper until mixture is smooth and creamy. Simmer gently for 5 to 10 minutes, stirring frequently and adjusting consistency with additional broth or milk as needed.
05 - Taste and adjust seasoning as desired. For a smoother texture, partially or fully blend using an immersion blender.
06 - Serve hot, garnished with chopped chives, bacon or vegan bacon bits, extra cheese, and sour cream as preferred.
