Ingredients:

  • 4 medium russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: Fresh herbs for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in garlic and diced bell peppers; cook until soft (about 2-3 minutes).
  2. Add diced potatoes, vegetable broth, smoked paprika, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
  3. Remove the pot from heat. Use a blender or immersion blender to purée the soup until smooth.
  4. Stir in the heavy cream and return to heat. Cook for an additional 5 minutes. Adjust seasoning to taste, if necessary.
  5. Ladle soup into bowls and garnish with fresh herbs if desired. Serve hot.