# What You Need:
→ Vegetables
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and diced
02 - 1 large yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Broth & Cream
06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1½ cups milk or unsweetened plant-based milk (soy, oat, or almond)
08 - ½ cup heavy cream or full-fat coconut milk
→ Seasonings
09 - 2 tbsp olive oil or vegan butter
10 - 1 tsp salt, plus more to taste
11 - ½ tsp ground black pepper
12 - ½ tsp smoked paprika
13 - 1 tsp dried thyme
14 - 1 bay leaf
→ Optional Garnishes
15 - ¼ cup chopped fresh chives or scallions
16 - ½ cup shredded cheddar or vegan cheese
17 - Crispy plant-based bacon bits or croutons
# Directions:
01 - Heat olive oil or vegan butter in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic, salt, pepper, smoked paprika, and thyme. Cook for 1 minute until fragrant.
03 - Add potatoes and bay leaf. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are very tender.
04 - Remove bay leaf. Use an immersion blender to puree soup until smooth or blend half for a chunkier texture.
05 - Stir in milk and heavy cream or plant-based alternatives. Heat gently for 5 minutes, stirring frequently without boiling.
06 - Taste and adjust salt and pepper. Serve hot, garnished with chives, cheese, and/or plant-based bacon bits as desired.
