# Components:
→ Potatoes
01 - 2.5 pounds russet potatoes (approximately 4 large), 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 - 1.5 cups whole milk or unsweetened plant-based milk
07 - ½ cup sour cream or vegan sour cream
08 - ½ cup shredded cheddar cheese 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 tender. Let cool slightly, peel, and roughly mash.
02 - Heat olive oil in a large pot over medium heat. Cook diced onion until soft, about 5 minutes. Stir in 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.
04 - Stir in milk, sour cream, shredded cheese, smoked paprika, thyme, salt, and black pepper. Cook, stirring frequently, until smooth and creamy, about 5 to 10 minutes. Adjust consistency with additional broth or milk if needed.
05 - Adjust seasonings to taste. For a smoother texture, partially or fully blend the soup with an immersion blender as preferred.
06 - Ladle soup into bowls and garnish with chopped chives, bacon or vegan bacon bits, extra cheese, and sour cream as desired.
