3 large baked potatoes (leftovers or batch prepped)
½ cup each: half and half and sour cream
1 cup shredded cheddar cheese, divided
Smoked paprika, for garnish
Instructions
In a large pot or dutch oven, saute the onion in a splash of olive oil over medium heat until soft and translucent, about 5 minutes.
Add garlic, salt, pepper, and thyme. Saute 1 more minute.
Whisk flour into broth and stir into the pot. Chop baked potatoes into chunks, then coarsley mash. Mix into the pot and bring the soup to a boil. Let simmer for 1 minute.
Stir in sour cream, half and half, and half of the cheese. Stir until the cheese melts and the soup is heated through. Don't bring back to a rapid boil because it can curdle the dairy.
Serve topped with remaining cheese, and smoked paprika.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-baked-potato-soup/