Rosy Potato Soup
Cozy up with a bowl of Rosy Potato Soup, a creamy and comforting blend of tender potatoes and juicy tomatoes, brought to life with aromatic garlic and onions. This hearty, one-pot recipe gets its velvety texture from heavy cream and its warm, earthy flavor from a sprinkle of paprika, making it a perfect choice for chilly evenings or relaxed weeknight dinners. With a quick 45-minute prep and cook time, this soul-soothing soup is as easy as it is delicious. Garnished with fresh parsley and optional Parmesan cheese, it’s a visually stunning dish that’s sure to impress. Serve it with crusty bread for a wholesome, satisfying meal that will leave everyone asking for seconds. Key ingredients like potatoes, tomatoes, and cream are elevated by a perfectly balanced spice blend, making this soup a crowd-pleaser you’ll want to make on repeat.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 large tomatoes, diced
- 4 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the peeled and diced potatoes to the pot. Stir well to coat them in the butter and onion mixture.
Add the diced tomatoes, chicken or vegetable broth, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream, and adjust seasoning with additional salt and pepper if needed. Cook for another 2-3 minutes over low heat to warm through.
Ladle the soup into bowls and garnish each serving with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.
Serve warm and enjoy!
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 6193 mg | 269% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 22.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4824 mg | 103% | |
*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.
