Sophisticated Culinary: Potato and Garlic Soup at Its Best (Vegetarian)


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.


bay leaves, 3, whole
beat, 1 small, peeled, cut into 1-inch cubes
butter, 4 tbsp
carrots, 2 medium, peeled, cut into 1-inch cubes
chicken broth, 8 cups
garlic cloves, 10, whole
milk, 2 cups
olive oil, 3 tbsp
onion, 1, yellow, diced
paprika, 2 tbsp
potatoes, 8 lbs, peeled, cut into 1-inch cubes
salt, 2 tbsp
scallions, 1 cup, chopped
thyme, 2 tbsp, chopped

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