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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Set them aside in a bowl of cold water to prevent discoloration.

Step 2

Finely chop the onion and mince the garlic cloves.

Step 3

In a large pot, heat the butter and olive oil over medium heat until the butter melts.

Step 4

Add the chopped onion to the pot and sauté for 4-5 minutes until softened and translucent, stirring occasionally to prevent browning.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

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.

Step 7

Gradually pour in the vegetable broth while stirring constantly to create a smooth base.

Step 8

Drain the diced potatoes and add them to the pot. Season with salt and black pepper.

Step 9

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.

Step 10

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.

Step 11

Stir in the whole milk and heavy cream. Simmer for an additional 5 minutes, stirring occasionally, without bringing it to a boil.

Step 12

Taste the soup and adjust seasoning with additional salt or pepper if needed.

Step 13

Ladle the soup into bowls and garnish with a sprinkle of fresh parsley and a pinch of paprika.

Step 14

Serve hot with crusty bread or your favorite side dish.

Nutrition Facts

Serving size	(2694.2g)

Amount per serving	% Daily Value*
Calories	2527.2

Total Fat 94.9g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 4.5g
Cholesterol 211.3mg	0%
Sodium 4913.7mg	0%
Total Carbohydrate 360.3g	0%
Dietary Fiber 36.8g	0%
Total Sugars 44.8g
Protein 63.7g	0%

Vitamin D 107.4IU	0%
Calcium 682.2mg	0%
Iron 20.9mg	0%
Potassium 9143.3mg	0%

*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.

Source of Calories

Fat: 33.5%

Protein: 10.0%

Carbs: 56.5%