# What You'll Need:
→ Vegetables
01 - 4 large russet potatoes, scrubbed
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
→ Base & Liquid
05 - 3 cups low-sodium vegetable broth
06 - 2 cups unsweetened plant-based milk (oat, almond, or soy)
→ Seasonings
07 - 1 teaspoon salt, plus more to taste
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon dried thyme
→ For Creaminess
11 - ½ cup vegan sour cream
12 - ½ cup vegan shredded cheddar cheese
→ Toppings
13 - Chopped chives or green onions
14 - Crumbled vegan bacon bits
15 - Extra shredded vegan cheddar cheese
16 - Freshly ground black pepper
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Prick potatoes with a fork and place on a baking sheet. Bake 45 to 60 minutes until tender. Let cool slightly, peel and roughly chop.
02 - Heat a splash of olive or neutral oil in a large pot over medium heat. Sauté diced onion and celery for 5 minutes until softened. Add minced garlic and cook 1 minute more.
03 - Add vegetable broth, plant-based milk, chopped potatoes, salt, pepper, smoked paprika, and dried thyme to the pot. Bring to a gentle simmer and cook for 10 minutes.
04 - Use an immersion blender to purée the soup to desired consistency, leaving some chunks for texture or blending smooth as preferred.
05 - Stir in vegan sour cream and shredded cheese until melted and incorporated. Adjust seasoning with additional salt and pepper as needed.
06 - Ladle soup into bowls and garnish with chosen toppings such as chives, bacon bits, extra cheese, and freshly ground pepper.
