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Pro Cooking Tips
- Use smoked paprika or a small amount of liquid smoke to enhance the smoky flavor naturally.
- For extra creaminess, mash some of the potatoes in the pot before serving.
- Don’t forget to sauté the onions and garlic well to build a rich base for the soup.
Ingredients 0/12
Why This Recipe Works
Step 1
Warm a tablespoon of butter and some olive oil in a large pot over medium-low heat. Toss in the chopped onion and cook it until it starts to brown, which should take about 3 minutes. Then sprinkle in the garlic salt, tarragon, and a dash of liquid smoke. Keep cooking until the onion becomes translucent, another 2 to 4 minutes or so. Next, add the potatoes and vegetable broth, and bring everything up to a boil. Let it simmer until the potatoes are tender and the broth has reduced to about a cup, around 15 to 20 minutes.
Step 2
While that’s cooking, melt the remaining tablespoon of butter in a small pan over medium heat. Stir in the cornstarch and mix it well, making sure it doesn’t burn. Slowly pour in the half-and-half and cook, stirring frequently, until the mixture thickens, which should take about 3 to 5 minutes. Pour this creamy mixture into the potato soup and let it heat through for a couple of minutes.
Step 3
Serve the soup warm, topped with some shredded Cheddar cheese and a sprinkle of fresh parsley for a nice touch.
