Save to Pinterest 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 winter evening, and it quickly became a family favorite thanks to its rich flavors and creamy texture.
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 45 to 55 minutes, until fork-tender. Let cool slightly, then peel and roughly mash.
- Sauté 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 Dairy and Seasonings:
- Add milk, sour cream, cheese, smoked paprika, thyme, salt, and pepper. Stir until smooth and creamy. Simmer 5 to 10 minutes, stirring frequently. Adjust consistency with more broth or milk if desired.
- Adjust Seasoning:
- 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 to Pinterest This soup always brings the family together, especially on cold nights when a warm bowl feels like a hug.
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.
Nutritional Information
Calories: 355, Total Fat: 11 g, Carbohydrates: 54 g, Protein: 9 g per serving
Save to Pinterest This baked potato soup is the perfect cozy meal to enjoy any time of year.
Common Recipe Questions
- → How do I bake potatoes for the soup?
Prick potatoes with a fork and bake at 220°C (425°F) for 45-55 minutes until fork-tender. Let cool before mashing.
- → Can I make this dish vegan-friendly?
Yes, substitute plant-based milk, vegan sour cream, and cheese alternatives to keep it plant-based without losing creaminess.
- → What toppings enhance the flavors best?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add texture and smoky richness.
- → How to adjust the soup consistency?
Add more vegetable broth or milk to thin; blend partially or fully with an immersion blender for smoothness.
- → Are there allergen concerns to consider?
This contains dairy by default; using plant-based substitutes can avoid milk allergens. Onion and garlic may affect sensitive individuals.