Pin it A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
I first enjoyed this soup on a chilly evening and it instantly became a family favorite because of its rich flavors and easy preparation.
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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
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Instructions
- Step 1:
- 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.
- 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 5 10 minutes stirring frequently. Adjust consistency with more broth or milk if desired.
- Step 5:
- Taste and adjust seasoning. For extra-smooth 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 it Making this soup together has become a cherished family ritual that warms both the body and the heart.
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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
Pin it 
This soup is perfect as a cozy weeknight meal or a starter for your winter dinners.
Recipe Questions & Answers
- → How do I bake potatoes for the soup?
Preheat the oven to 220°C (425°F). Prick the potatoes with a fork and bake them on a sheet for 45-55 minutes until fork-tender.
- → Can I make this dairy-free?
Yes, substitute the milk, sour cream, and cheese with plant-based alternatives to keep it dairy-free and vegan-friendly.
- → What toppings work best?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add great flavor and texture.
- → How can I adjust the soup’s thickness?
Add more vegetable broth or milk to thin it out, or blend partially for a creamier, thicker consistency.
- → Are there any suggested additions for extra flavor?
Sautéed mushrooms or roasted garlic can be mixed in for greater depth and complexity.
