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 has been a family favorite during cold months. It brings warmth and joy with every spoonful.
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 low-sodium vegetable broth, 1 ½ cups whole milk or unsweetened plant milk, ½ cup sour cream or vegan sour cream, ½ cup 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 and blend:
- 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 Sharing this soup at family dinners creates cozy moments that everyone looks forward to each winter.
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
Per serving calories 355 total fat 11 g carbohydrates 54 g protein 9 g
Save This baked potato soup combines comfort and flexibility to suit all tastes and dietary needs.
Recipe Q&A
- → Can I make this soup vegan?
Yes, substitute dairy milk, sour cream, and cheese with plant-based alternatives for a delicious vegan version.
- → How do I achieve a creamy texture?
Use whole milk or plant milk and blend partially with an immersion blender for smooth consistency.
- → What toppings work best with this soup?
Chopped chives, crispy bacon or vegan bacon, extra cheese, and sour cream add flavor and texture.
- → Can I prepare this soup gluten-free?
Yes, all core ingredients are naturally gluten-free; just ensure broth and toppings are labeled gluten-free.
- → What can enhance the flavor further?
Try adding sautéed mushrooms or roasted garlic for added depth and richness.