Description
A rich, velvety, and deeply comforting soup that captures the essence of a loaded baked potato in a bowl. This sophisticated take uses the starch of potatoes to achieve a natural, satisfying thickness, complemented by earthy aromatics like smoked paprika and oregano. Finished with crispy vegan bacon bits, sharp cheddar, and cool sour cream, this one-pot meal is the ultimate form of self-care and a perfect crowd-pleasing dish for chilly evenings.
Ingredients
1 tablespoon cooking oil
1 tablespoon unsalted butter
2 large baking potatoes, peeled and cubed
1 white onion, finely diced
2 sticks celery, chopped
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
4 cups vegetable stock
1/2 cup sour cream
1 cup sharp cheddar cheese, shredded
1/2 cup vegan bacon bits
2 stalks green onions, sliced for garnish
Salt and pepper to taste
Instructions
Heat the cooking oil and butter in a large pot over medium heat.
Add the onion and celery and sauté until softened, about 5 minutes.
Stir in the minced garlic, garlic powder, onion powder, smoked paprika, and oregano, cooking until fragrant.
Add the cubed potatoes and vegetable stock to the pot.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks.
Stir in the sour cream and half of the cheddar cheese until melted and smooth.
Season with salt and pepper to taste.
Serve hot, garnished with remaining cheddar, vegan bacon bits, and sliced green onions.
Notes
For a thinner soup, add an extra splash of vegetable stock before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.