Ingredients:

  • 2 tbsp olive oil (30ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 tsp, 6g)
  • 1 tsp dried thyme (2g)
  • ½ tsp smoked paprika (1g)
  • 4 cups vegetable broth (950ml)
  • 2 lbs Yukon Gold potatoes, peeled and cubed (approx. 900g)
  • 1 cup heavy cream (240ml) or full-fat coconut milk for a vegan option
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, and smoked paprika; cook for 1 minute more, until fragrant.
  2. Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
  3. Carefully remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy.
  4. Stir in the heavy cream (or coconut milk) and heat through. Do not boil. Season with salt and freshly ground black pepper to taste.
  5. Ladle the soup into bowls and garnish with your choice of toppings.