Baked Potato Soup

What can be more delicious than a loaded baked potato with all the fixings? Well how about a creamy, cheesy potato soup that has just a hint of smokiness to it. This soup is the perfect meal on a cold winter’s day. It will keep you warm and full from the inside out.

3 lbs. russet potatoes, peeled and cut into ¾ inch pieces

1 large onion, chopped

1 tbsp. olive oil

2 tsp. minced garlic

2 tbsp. all purpose flour

3 cups vegetable broth

½ cup heavy cream

½ cup milk

½ tsp. smoked paprika

½ tsp. thyme, oregano, and basil

¼ tsp. salt

½ tsp. pepper

1 tsp. dry mustard

1 ½ cups shredded cheddar cheese, plus extra for garnish

½ cup sour cream

In a large soup pot heat olive oil, add onion and cook until golden brown. Stir in garlic and flour and cook for 1 minute. Slowly add broth and heavy cream and milk and mix in potatoes, thyme, basil, and oregano, bring to boil over high heat. Reduce heat to medium, cover pot and cook until potatoes are tender.

Transfer 2 cups of cooked potatoes to a bowl. Puree remaining soup with hand blender or in batches in food processor. Turn off heat and stir in cheddar cheese until melted, then mix in sour cream, return reserved potatoes to pot and season with salt and pepper. Before serving garnish soup with remaining shredded cheddar