Potato Soup gets a bold upgrade with smoky paprika, good olive oil, and tender potatoes simmered into a rustic Spanish-inspired dish. When the weather cools and you want maximum comfort from minimal ingredients, this pantry-friendly bowl delivers. The paprika infuses warmth and color, olive oil adds silkiness, and the potatoes turn buttery-tender without any heavy cream.
Why You’ll Love This Version
Spanish pantry cooking is all about drawing huge flavor from simple building blocks. Here, sweet smoked paprika (pimentón), onion, and red pepper create a deep, sunset-colored broth that tastes like it simmered all day—yet dinner lands on the table in about 30 minutes. It’s weeknight-easy, budget-friendly, and ideal for anyone collecting Fall Soup Recipes and quick Soup Ideas.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tsp sweet smoked paprika (pimentón dulce)
- 1 tsp sweet paprika (regular), plus more to taste
- 1 tbsp tomato paste
- 1 ½ lb waxy potatoes, peeled and sliced into ¼-inch half-moons
- 4 cups vegetable broth (or water + 1 tsp salt)
- 1 bay leaf
- ½ tsp fine sea salt, more to taste
- Black pepper, to taste
- 1–2 tsp sherry vinegar or lemon juice, to finish
- Chopped parsley, for serving
Instructions
- Sauté base: Warm olive oil in a pot over medium heat. Cook onion and bell pepper with a pinch of salt until soft, 6–8 minutes; add garlic for 30 seconds.
- Bloom paprika: Off the heat, stir in smoked and sweet paprika plus tomato paste until brick-red and aromatic (about 15 seconds). Return to heat.
- Simmer potatoes: Add potatoes, broth, bay leaf, salt, and pepper. Bring to a boil; reduce to a gentle simmer 15–18 minutes until potatoes are tender.
- Finish: Remove bay leaf. Stir in vinegar or lemon for brightness; adjust seasoning. For a creamier texture, lightly mash a few potato pieces against the pot.
- Serve: Ladle into bowls and sprinkle with parsley and a light dusting of paprika.
Health Benefits
- Plant-forward comfort: Potatoes provide potassium and fiber, while olive oil contributes heart-friendly monounsaturated fats.
- Antioxidant lift: Paprika and tomato paste bring carotenoids for color and dietary balance.
- Naturally dairy-free: Creamy body comes from the potatoes themselves—easy to fit into varied diets.
Variations
- Herb twist: Add thyme or a bay-thyme combo for earthiness.
- Protein add-in: Stir in cooked white beans during the last 5 minutes for extra protein.
- Heat option: A pinch of hot smoked paprika or chili flakes brings gentle warmth.
Make-Ahead & Storage
Cools and thickens as it rests—great for meal prep. Refrigerate up to 4 days or freeze up to 2 months. Reheat gently with a splash of water to loosen.
Serving Ideas
Pair with a simple green salad, pan-toasted bread rubbed lightly with garlic, or a side of marinated olives. It’s cozy enough for weeknights and elegant enough for casual entertaining.
Conclusion
If you’re curating your Best Potato Soup lineup, this smoky Spanish-style bowl belongs on repeat. The ingredients are humble, the flavor is generous, and the result is proof that simple techniques can transform everyday potatoes into something unforgettable.
