Description

There’s nothing like a warm, comforting soup to brighten up a chilly evening or bring a sense of calm to a busy day. This smoky paprika potato soup combines tender potatoes, sweet carrots, and bell peppers with the rich depth of smoked paprika for a flavorful dish that’s both hearty and satisfying. It’s simple to make, budget-friendly, and perfect for everything from weeknight dinners to weekend gatherings.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 pounds potatoes, peeled and diced (Yukon gold or russet work well)
1 large carrot, diced
1 red bell pepper, diced
1 teaspoon smoked paprika (plus more to taste)
½ teaspoon sweet paprika
1 teaspoon dried thyme
4 cups vegetable broth (or chicken broth if preferred)
1 cup water (as needed for thinning)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Optional toppings: sour cream, shredded cheese, croutons, or crispy chickpeas

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Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for another minute, letting it release its aroma.
Add the diced potatoes, carrots, and bell pepper to the pot. Sprinkle in the smoked paprika, sweet paprika, and thyme. Stir until the vegetables are evenly coated in the spices, allowing them to bloom and deepen in flavor.
Pour in the vegetable broth and stir to combine. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 20–25 minutes, or until the potatoes are tender and beginning to break down.
Use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only part of the soup and leave some vegetables whole. Add a little water if the soup seems too thick.
Taste the soup and season with salt, pepper, and an extra pinch of smoked paprika if you’d like more depth. Simmer for another 5 minutes to let the flavors meld.
Ladle the soup into bowls, garnish with fresh parsley, and add optional toppings such as sour cream, shredded cheese, or croutons. Serve hot with crusty bread on the side.

Notes

For a vegan version, stick to vegetable broth and use dairy-free toppings.
Yukon gold potatoes give a creamy texture, while russets create a lighter, fluffier soup—both are great options.
Add protein with beans, lentils, or shredded chicken if desired.
To spice things up, add a pinch of cayenne or red pepper flakes.
Leftovers keep well in the fridge for up to 4 days or in the freezer for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes