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Smoky potato soup

This winter warmer is ready in no time, made with tender potatoes cooked in a paprika, garlic and thyme soup.

By Emma Knowles
  • Serves 4 - 6
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Smoky potato soup


  • 1 coarsely chopped leek
  • 1 coarsely chopped onion
  • 3 garlic cloves
  • 50 ml olive oil
  • 1 tsp each smoked paprika and hot paprika
  • 800 gm diced floury potatoes
  • 750 ml chicken stock
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 150 ml milk
  • 1 splash Sherry vinegar
  • To serve: extra smoked paprika and thyme


  • 1
    Process leek, onion, garlic cloves and olive oil in a food processor until finely chopped. Transfer to a large saucepan and sauté over medium-high heat until tender, then stir in smoked paprika and hot paprika. Add floury potatoes to pan along with chicken stock, thyme sprigs and bay leaf. Season to taste, bring to the simmer, cover and cook until potato breaks down and soup thickens (15-20 minutes). Discard thyme and bay leaf, add milk and bring to a simmer. Process with a hand-held blender until smooth. Add Sherry vinegar to taste and serve hot scattered with smoked paprika and thyme.