Paprika Potato Soup
Cozy up with a bowl of velvety Paprika Potato Soup, a hearty and flavorful take on classic comfort food. This creamy soup is infused with the smoky depth of smoked paprika and the sweet, earthy warmth of sweet paprika, perfectly complementing the tender chunks of russet potatoes. A base of sautéed onions, garlic, and a touch of flour creates a richly spiced foundation, while a blend of vegetable broth, whole milk, and heavy cream ensures silky smoothness. Partially blended for a perfect balance of creamy and chunky textures, this soup is finished with a sprinkle of fresh parsley and an extra dash of paprika for a vibrant garnish. Ready in under an hour, it's an ideal choice for weeknight dinners or a cozy weekend treat. Pair it with crusty bread for dunking, and you’ve got a comforting meal that’s guaranteed to warm your soul!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 3 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Sweet paprika
- 2 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Paprika (for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Set them aside in a bowl of cold water to prevent discoloration.
Finely chop the onion and mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the chopped onion to the pot and sauté for 4-5 minutes until softened and translucent, stirring occasionally to prevent browning.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the smoked paprika, sweet paprika, and flour over the onions and garlic. Stir well, letting the spices coat everything evenly, and cook for 2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth while stirring constantly to create a smooth base.
Drain the diced potatoes and add them to the pot. Season with salt and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the whole milk and heavy cream. Simmer for an additional 5 minutes, stirring occasionally, without bringing it to a boil.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley and a pinch of paprika.
Serve hot with crusty bread or your favorite side dish.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 44.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 682 mg | 52% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 9143 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
