Savory Smoky Potato Soup Recipe for Vegetarians

Ingredients

• Two portions of butter with a hint of salt, split
• A dollop of olive oil to enhance
• Finely chopped onion to bring depth
• A touch of garlic salt for flavor
• Dried tarragon to add an herby essence
• A couple of dashes of liquid smoke for a smoky twist
• Three potatoes, peeled and cut into cubes for heartiness
• Three cups of vegetable stock for a wholesome base
• Cornstarch for thickening purposes
• A cup of half-and-half for creaminess
• Shredded sharp Cheddar cheese, as much as desired
• Fresh parsley, chopped finely to sprinkle

Step 1

In a spacious stockpot, melt a tablespoon of butter along with olive oil over gentle heat. Toss in the onion and let it sizzle until it turns a lovely brown hue, taking around 3 minutes. Infuse the mix with garlic salt, tarragon, and a hint of liquid smoke for depth of flavor, stirring until the onion becomes translucent, which should take about 2 to 4 minutes. Introduce the potatoes into the pot along with the vegetable stock, then slowly bring it all to a gentle boil. Allow the concoction to bubble away until the potatoes are tender and the stock has reduced to a luscious cupful, typically 15 to 20 minutes.

Step 2

Meanwhile, in a separate skillet, melt the other tablespoon of butter over medium heat. Sprinkle in the cornstarch, ensuring it is fully incorporated without letting it catch and burn. Pour in the half-and-half, stirring constantly until the mixture thickens to a creamy consistency, usually within 3 to 5 minutes. Merge this velvety mixture into the pot with the potatoes, letting everything meld together over low heat for an additional 2 to 3 minutes. Before serving, top off the dish with a scattering of sharp Cheddar cheese and freshly chopped parsley for a flavorful flourish.