Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and smoked paprika, and continue to sauté for another minute until fragrant.
- Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender, but ensure to hold the lid down tightly to avoid splatters.
- Return the pureed soup to the pot, and stir in the whole milk. Heat gently until warmed through. Adjust seasoning with salt and pepper to taste.
- Serve the soup in street-style bowls, garnishing generously with fresh herbs, avocado slices, and tortilla chips for added texture.
Nutrition
Notes
Feel free to swap out the potatoes for sweet potatoes for a slight twist on flavor and added nutrition.
For a vegan version, replace whole milk with coconut milk or a plant-based alternative.
This soup is perfect for reheating and can be stored in the fridge for up to 4 days.
Enjoy experimenting with seasonal herbs to enhance depth of flavor!
For a vegan version, replace whole milk with coconut milk or a plant-based alternative.
This soup is perfect for reheating and can be stored in the fridge for up to 4 days.
Enjoy experimenting with seasonal herbs to enhance depth of flavor!