# What you'll need:
→ Potatoes
01 - 2.5 pounds russet potatoes (about 4 large), scrubbed
→ Aromatics
02 - 2 tablespoons olive oil (or vegan butter)
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
→ Soup Base
05 - 4 cups low-sodium vegetable broth
06 - 1 ½ cups whole milk or unsweetened plant-based milk
07 - ½ cup sour cream or vegan sour cream
08 - ½ cup shredded cheddar or vegan cheese
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - Salt and black pepper to taste
→ Toppings (Optional)
12 - 4 tablespoons chopped chives or scallions
13 - ½ cup cooked, crumbled bacon or vegan bacon bits
14 - Additional shredded cheese or vegan cheese
15 - Additional sour cream or vegan sour cream
# Directions:
01 - Preheat oven to 425°F. Prick potatoes with a fork, place on a baking sheet, and bake 45 to 55 minutes until fork-tender. Cool slightly, peel, and roughly mash.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook about 5 minutes until softened. Stir in minced garlic and cook 1 minute more.
03 - Add mashed potatoes to the pot. Pour in vegetable broth and bring to a gentle simmer, stirring to combine thoroughly.
04 - Stir in milk, sour cream, shredded cheese, smoked paprika, dried thyme, salt, and pepper until smooth and creamy. Simmer for 5 to 10 minutes, stirring frequently, adjusting consistency with additional broth or milk if needed.
05 - Taste and fine-tune seasoning. For a smoother texture, partially or fully blend soup using an immersion blender.
06 - Ladle soup into bowls and garnish with chopped chives, bacon or vegan bacon bits, extra cheese, and sour cream as desired.
