"I think Yukon Gold and yellow potatoes are the best potatoes for soup. They hold their shape when cooked, and they have an amazing creamy texture when blended. This soup is partially blended, so you get to enjoy them both ways! They have a nice buttery flavor too. I wouldn't use russet potatoes here, as they fall apart as they cook."
"It's one of those recipes that's so much more than the sum of its parts. You start with humble veggies like celery and potatoes and end up with a deeply flavorful meal. Smoked paprika adds rich, smoky flavor (no bacon here!), and thyme brings in fresh, earthy notes. We'll be making it all winter long. I hope you love it too!"
The soup combines Yukon Gold or yellow potatoes, onion, carrot, celery, garlic, thyme, and smoked paprika to create a thick, creamy, and savory base. Vegetables are sautéed, coated with a flour roux, then simmered with broth and seasonings until potatoes are tender. The mixture is partially blended for a balance of creamy texture and chunky potato pieces. Finished with toppings such as sour cream, shredded cheese, and green onions or chives. The recipe uses one pot, avoids bacon by using smoked paprika for smoky flavor, and suits winter meals and easy weeknight rotations.
Read at Love and Lemons
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