Smoky Paprika Potato Soup — Cozy & Flavorful Comfort in a Bowl

When chilly evenings call for something warm and satisfying, this Smoky Paprika Potato Soup is exactly what my soul craves. I’m Chef Mia — a cozy-home cook who believes simple ingredients and bold flavors can bring magic to your dinner table. In just one pot, you’ll get creamy potatoes, smoky paprika, and cozy vibes that’ll have you reaching for seconds (and thirds) before you know it.

How To Smoky Paprika Potato Soup

Ingredients

• 4 large potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp smoked paprika
• ½ tsp sweet paprika (optional, for depth)
• 4 cups vegetable or chicken broth
• 1 cup milk or cream (or plant-based milk)
• 2 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh chives or parsley, chopped (for garnish)
• Optional: crispy bacon bits, croutons, shredded cheese

Instructions

1. In a large pot, heat olive oil (or butter) over medium heat. Add onion and red bell pepper; sauté until soft, about 5 minutes.
2. Add garlic and stir for about 1 minute until fragrant.
3. Stir in diced potatoes, smoked paprika, (and sweet paprika, if using). Mix until everything is coated.
4. Pour in the broth so it covers the veggies, bring to a simmer. Cook until potatoes are tender, about 15–20 minutes.
5. Using an immersion blender (or blender in batches), blend until smooth or to your desired texture.
6. Stir in the milk (or cream), then season with salt and pepper. Warm through but don’t let it boil.
7. Ladle into bowls and garnish with chives, parsley, or optional toppings like crispy bacon or croutons.

Equipment You Need

• Large soup pot
• Knife & cutting board
• Immersion blender (or countertop blender)
• Ladle & serving bowls

Pro Tips & Substitutions

• Use Yukon Gold or russet potatoes — they give creamy texture when blended.
• For extra smokiness, add a dash of liquid smoke or a few smoked paprika chips.
• If using plant-based milk, choose one without strong flavor (oat, soy) to keep the balance.
• For chunkier soup, blend only half the soup and stir the rest in for texture.

Storage & Reheating Table

Why This Smoky Paprika Potato Soup Works Like a Charm

When you use smoked paprika — the star of this recipe — it brings that deep, smoky flavor without needing bacon or heavy meats. That means even a vegetarian version can feel rich and indulgent. Pairing it with potatoes ensures every spoon has body and comfort. It’s perfect as a main dish or a starter, especially in fall or any time you want something warm to hug you from the inside.

Pairing & Serving Ideas

Serve this soup with warm crusty bread or garlic toast for dunking. A crisp green salad or roasted veggies complement it nicely, and a splash of extra virgin olive oil or a dollop of crème fraîche can elevate the presentation.

Prep & Make-Ahead Tips

You can chop the veggies ahead of time and store them in an airtight container in the fridge. When ready, just start cooking. This soup also reheats beautifully — if it thickens in storage, simply stir in a little broth or milk to bring it back. It’s perfect for ready meals on busy nights.

Let me know if you want a vegan version, low-sodium version, or even some serving photos to inspire you. Save this for later and share it with friends who love comfort food!

Smoky Paprika Potato Soup

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• Author: Chef Mia
• Total Time: 35 mins
• Yield: 4–6 servings 1x
• Diet: Vegan

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Description

A creamy, warming soup infused with smoked paprika — simple ingredients, bold flavor.

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Ingredients

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4 large potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 tbsp smoked paprika

½ tsp sweet paprika (optional)

4 cups vegetable or chicken broth

1 cup milk or cream (or plant-based)

2 tbsp olive oil or butter Salt and pepper to taste Fresh chives or parsley

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Instructions

1. Heat oil in pot and sauté onion & bell pepper until soft

Add garlic and stir until fragrant

Mix in potatoes and both paprikas, coating everything

Pour in broth and simmer until potatoes are tender Blend soup to preferred texture

Stir in milk/cream, season with salt & pepper Ladle into bowls and garnish

Notes

Use Yukon Gold or russet potatoes for creaminess

Add a dash of liquid smoke for extra depth

For chunky texture, only partially blend the soup

Plant-based milk should be neutral in flavor

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort / Bistro