Save A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
I love making this soup on chilly nights because it warms up the whole family and is easy to prepare ahead of time.
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 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.
- Add 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 dairy and spices:
- 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.
- 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 This soup always brings my family together around the table during cold months and everyone asks for seconds.
Serving Suggestions
Pair the soup with crusty bread or a fresh green salad for a balanced meal.
Variations
Try adding sautéed mushrooms or roasted garlic to deepen the flavor profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Save This baked potato soup is a cozy classic that’s easily customized to suit any dietary needs or preferences.
Kitchen Q&A
- → How do I bake potatoes for this soup?
Prick russet potatoes with a fork, bake at 220°C (425°F) for 45–55 minutes until fork-tender, then peel and mash roughly for use.
- → Can I make this soup vegan?
Yes, substitute dairy milk, sour cream, and cheese with plant-based alternatives to create a vegan-friendly version without compromising creaminess.
- → What gives the soup its smoky flavor?
Smoked paprika adds a subtle smoky depth, enhancing the hearty potato base and aromatics without overpowering the dish.
- → Is blending necessary for the soup’s texture?
Blending is optional; use an immersion blender partially or fully to achieve a smoother consistency depending on your preference.
- → What toppings complement this dish best?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add layers of flavor and texture as toppings.
- → Can I adjust the soup’s thickness?
Yes, stir in more vegetable broth or milk to thin the soup or simmer longer to thicken it to your desired consistency.