Scale

4–5 medium Yukon gold or russet potatoes, cubed

1 tbsp olive oil

1 tbsp butter

½ cup chopped onion

6 garlic cloves, minced

½ tsp smoked paprika

4 cups vegetable broth

1 cup heavy cream

1–2 cups sharp cheddar cheese, grated

Fresh parsley, thyme, or chives, chopped

Salt and pepper to taste

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1. Heat olive oil and butter in a large pot.

2. Sauté onions and garlic until fragrant.

3. Add herbs, smoked paprika, and potatoes; stir to coat.

4. Pour in broth, bring to boil, then simmer until potatoes are tender.

5. Stir in cream and cheddar until smooth.

6. Season to taste and serve hot.

For vegan: replace cream with coconut milk and cheddar with dairy-free cheese.

Roast garlic for a sweeter flavor.

Pair with crusty bread or homemade cloud bread.