Save A creamy, comforting winter soup loaded with tender baked potatoes, savory aromatics, and smoky toppings. Easily adapted for a delicious vegan version.
I have made this baked potato soup many times in cold seasons and it always brings warmth and smiles to the table.
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 extra-smooth 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 with bowls of this soup on chilly evenings sharing stories and laughter.
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. Pair with crusty bread for a complete meal.
Required Tools
Oven baking sheet large pot potato masher immersion blender (optional) ladle
Nutritional Information
Per serving Calories 355 Total Fat 11 g Carbohydrates 54 g Protein 9 g
Save This baked potato soup is sure to become a family favorite thanks to its comforting flavors and easy preparation.
Recipe Guide
- → Can this soup be made vegan?
Yes, by substituting plant-based milk, vegan sour cream, and vegan cheese, the dish becomes fully vegan without compromising flavor.
- → How can I make the soup creamier?
Use an immersion blender to partially or fully blend the soup for a smooth, creamy texture or add more milk to adjust consistency.
- → What are good toppings to enhance flavor?
Chopped chives, crumbled bacon or vegan bacon bits, extra cheese, and sour cream add smoky and fresh notes to the soup.
- → Is this soup suitable for gluten-free diets?
Yes, all ingredients including broth and toppings should be confirmed gluten-free to maintain suitability for gluten-sensitive individuals.
- → Can I add other vegetables for extra depth?
Sautéed mushrooms or roasted garlic can be incorporated to enrich the flavor profile and add complexity.