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 household favorite during chilly months thanks to its rich flavors and simple preparation.
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
- 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 extrasmooth 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.
Save My family loves gathering around this soup on cold evenings sharing stories and spoons full of warmth.
Notes
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.
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 a versatile comfort meal that can be customized for all diets.
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. Let cool before peeling and mashing to achieve a smooth texture.
- → Can I make this without dairy?
Yes, substitute plant-based milk, vegan sour cream, and vegan cheese to keep it creamy and flavorful without dairy.
- → What gives the soup its smoky flavor?
Smoked paprika and optional crispy bacon or vegan bacon bits provide a deep smoky essence that enhances the dish.
- → How can I adjust the soup’s consistency?
Add more vegetable broth or milk while simmering to reach your preferred thickness. Use an immersion blender for extra smoothness.
- → What toppings work best with this soup?
Chopped chives, extra shredded cheese or its vegan counterpart, crumbled bacon or vegan bacon, and sour cream variants complement the flavors well.