On social media, I’ve been calling this “Pink Potato Soup”, because paprika and carrots give it a pinkish coloration. A little note I want to add from the very beginning: If you want this soup to be very healthy, skip butter and milk, and you’ll still have a delicious garlic and potato soup.
carrots, 2 medium, peeled, cut into 1-inch cubes
milk, 2 cups
olive oil, 3 tbsp
paprika, 2 tbsp
Heat up olive oil in a big pot, saute onions for 10 minutes, on medium-low heat; make sure they soften without browning. Add chicken broth, bay leaves, butter, garlic cloves, salt, potatoes and carrots, cover, bring to a simmer and cook for 20 minutes. Turn off heat, discard bay leaves, puree with an immersion blender. Add milk, bring to a simmer. Sprinkle scallions and thyme on top, stir. Serve.
Yields: 12 servings
SOPHISTICATED CULINARY by Lucas Eller, New York