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

Scale

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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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

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