Save 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 during a chilly winter evening, and it quickly became a family favorite for its rich flavor 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 and Bake Potatoes:
- 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 Potatoes and Broth:
- Add mashed baked potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer stirring well to combine.
- Add Remaining Ingredients:
- 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 Making this soup often brings my family together around the dinner table, sharing stories and warmth on cold nights.
Notes
For a vegan version use plant-based milk vegan sour cream and vegan cheese. For extra richness add a splash of oat cream or drizzle of 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
Nutritional Information
Calories 355 Total Fat 11 g Carbohydrates 54 g Protein 9 g per serving
Save This baked potato soup is the perfect cozy meal that you can easily customize and enjoy all winter long.
Recipe FAQ
- → How do I bake potatoes for the best texture?
Prick potatoes with a fork and bake at 220°C (425°F) for 45–55 minutes until fork-tender for perfect softness and flavor.
- → Can I make this dish vegan-friendly?
Yes, substitute plant-based milk, vegan sour cream, and vegan cheese to create a delicious vegan variation without losing creaminess.
- → What toppings complement this soup well?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add texture and smoky notes.
- → How can I adjust the soup thickness?
Add more broth or milk to reach your desired consistency, stirring frequently while simmering.
- → Is blending the soup necessary?
Blending is optional; partial blending creates a chunkier texture, while full blending results in a smooth, creamy bowl.