Potato Soup doesn’t need cream to feel luxurious—this Spanish-inspired version leans on smoked paprika, olive oil, and tender potatoes for a silky, satisfying bowl. The result is rich in flavor yet light enough for any night of the week. With just a few pantry staples, you’ll build a vibrant broth that tastes slow-simmered in a fraction of the time.
What Makes This Bowl Special
Paprika does the heavy lifting here. Blooming it briefly in olive oil unlocks sweet, smoky notes and a deep color that coats the potatoes. A spoonful of tomato paste adds savoriness, while a splash of sherry vinegar at the end brightens the whole pot. It’s the kind of recipe you’ll tag under Best Potato Soup and Vegan Potato Soup because it’s both comforting and streamlined.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, finely diced
- 1 red bell pepper, diced small
- 3 garlic cloves, minced
- 2 tsp sweet smoked paprika (pimentón dulce)
- 1 tsp mild sweet paprika
- 1 tbsp tomato paste
- 1 ½ lb waxy potatoes, peeled and cut into bite-size chunks
- 4–4½ cups vegetable stock
- 1 bay leaf
- ½ tsp sea salt, plus more to taste
- Black pepper, to taste
- 1–2 tsp sherry vinegar or lemon juice
- Parsley or chives, to finish
Instructions
- Build flavor: Heat olive oil over medium. Sauté onion and pepper with a pinch of salt until soft. Stir in garlic for 30 seconds.
- Paprika moment: Remove pot from heat; stir in both paprikas and tomato paste until the oil turns brick-red and fragrant.
- Simmer: Add potatoes, stock, bay leaf, salt, and pepper. Simmer 15–20 minutes until the potatoes are tender.
- Creamy-no-cream: For a chowder-like body, mash a few potato cubes in the pot or blend 1 cup and return to the pot.
- Finish: Off heat, add vinegar or lemon. Taste and adjust seasoning. Garnish with herbs.
Health Benefits
- Olive-oil richness: Heart-friendly fats create a satisfying mouthfeel without dairy.
- Potato power: Potassium, vitamin C, and fiber make this bowl as nourishing as it is comforting.
- Spice antioxidants: Paprika contributes carotenoids that support a colorful, varied diet.
Variations
- Smokier profile: Add a pinch of hot smoked paprika.
- Veg boost: Stir in spinach during the last 2 minutes for color and nutrients.
- Protein add-on: Fold in cooked chickpeas to make it extra filling.
Storage & Serving
Refrigerate up to 4 days; it thickens as it chills. Reheat gently with a splash of stock or water. Serve with toasted bread rubbed lightly with garlic or a crisp side salad for contrast.
Conclusion
This Spanish-style Potato Soup proves you can have creamy comfort with clean, simple ingredients. It’s quick, vibrant, and endlessly customizable—an easy win for Fall Soup Recipes and weeknight Soup Ideas alike.
