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 quickly became a family favorite during cold months because it is both filling and simple to prepare.
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 and Bake Potatoes:
- 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.
- Combine Ingredients:
- Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer stirring well to combine.
- Add Creaminess and Season:
- 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.
- Taste and Blend:
- Taste and adjust seasoning. For extra-smooth 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 This soup often brings our family together at the dinner table especially during chilly winter evenings.
Notes
For extra richness add a splash of oat cream or drizzle 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 vegan and dairy-free soup. Contains alliums onion garlic. Check labels on plant-based products for soy or nut allergens.
Save Enjoy your hearty baked potato soup topped with your favorite garnishes for the perfect winter meal.
Recipe FAQ
- → Can this soup be made vegan?
Yes, substitute plant-based milk, vegan sour cream, and vegan cheese to enjoy a fully vegan-friendly version.
- → How do I achieve a smooth texture?
Use an immersion blender to partially or fully puree the soup for a creamy, velvety consistency.
- → What potatoes are best for this soup?
Russet potatoes work well due to their starchy texture, which creates a creamy base when baked and mashed.
- → Can I prepare this ahead of time?
Yes, the soup can be made in advance and gently reheated, stirring occasionally to maintain smoothness.
- → What toppings complement the flavors?
Chopped chives, crispy bacon or vegan bacon bits, extra cheese, and sour cream enhance the savory, smoky notes.