Description
This creamy, hearty potato soup is elevated by a vibrant, smoky red pepper swirl, creating a memorable weeknight meal. The recipe is easy to scale up and offers a delicious contrast in both flavor and color.
Ingredients
- 680 g (1.5 lb) Russet or Yukon Gold potatoes, peeled and cut into 2.5 cm (1 inch) cubes
- 30 ml (2 tbsp) vegetable oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 L (4 cups) vegetable broth
- 250 ml (1 cup) whole milk
- 120 ml (1/2 cup) heavy cream
- 5 g (1 tsp) salt, or to taste
- 1 g (1/4 tsp) freshly ground black pepper
- 0.5 g (1/8 tsp) white pepper (optional)
- For the Smoky Roasted Red Pepper Swirl:
- 2 large red bell peppers (about 400 g / 14 oz total)
- 15 ml (1 tbsp) olive oil
- 1 clove garlic, minced
- 2.5 g (1/2 tsp) smoked paprika
- 0.5 g (1/8 tsp) cayenne pepper
- 30 ml (2 tbsp) vegetable broth
- 5 ml (1 tsp) apple cider vinegar
- For Garnish:
- 15 ml (1 tbsp) fresh chives, finely chopped
- Extra Smoky Roasted Red Pepper Swirl for drizzling
Instructions
- Roast Red Peppers: Preheat oven to 200°C (400°F). Roast whole bell peppers on a baking sheet for 25-30 minutes, turning halfway, until charred and tender. Transfer to a bowl, cover, and steam for 10-15 minutes. Peel off the skin, remove seeds, and roughly chop the peppers.
- Blend Red Pepper Swirl: In a food processor or blender, combine the peeled peppers with olive oil, minced garlic, smoked paprika, cayenne pepper, broth, and vinegar. Blend until smooth. Adjust consistency with additional broth if needed, then set aside.
- Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add diced onion and celery, cooking for 8-10 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
- Simmer Potatoes: Add cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are very tender.
- Thicken Soup Naturally: Remove about 2 cups (500 ml) of the cooked potatoes and broth mixture. Mash this removed portion thoroughly or blend briefly, then return it to the pot. This thickens the soup while retaining some texture from remaining potato chunks.
- Finish with Dairy: Stir in the whole milk, heavy cream, salt, black pepper, and white pepper. Heat gently over low heat for 5-7 minutes until warmed through, stirring occasionally. Avoid boiling after adding dairy to prevent separation.
- Serve and Garnish: Taste and adjust seasonings as needed. Ladle hot soup into bowls. Spoon a dollop of the red pepper swirl onto the center, swirling gently with a skewer for decoration. Garnish with fresh chives before serving.
Notes
To avoid curdling the dairy, make sure to add the milk and cream only after reducing the heat and avoid bringing the soup to a high boil once added. If the soup gets too thick after storage, add a splash of milk or broth while reheating to restore its creamy texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 calories
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 22 mg