smokey, silky smooth pureed potato soup with smoked paprika, scallions and grilled corn

Winter doesn't seem to want to quit this year! So far, "spring" has been peppered intermittently by a few genuinely lovely days while otherwise being marked by the kind of grey, gloomy chill in which you have to prepare emotionally in order to leave the house in the morning. And the funny part is, it isn't even that cold when you put it all in perspective,- even this winter was downright mild compared to those which I remember surviving through as a kid. And yet summertime it is not. And so, I continue my yearly ritual of staying indoors as much as humanly possible on days that it's below 13 degrees C and basically living off of soup for the remainder of the month.

As I imagine many of you feel the same way about canned soup as I do,- not great,- I present to you my recipe for smokey, creamy potato soup with grilled corn. If you're feeling crazy, make the soup extra luxurious by using actual heavy cream for the dairy element. If you're still suffering from winter over-eating, substitute the dairy out for a healthier option like coconut or almond milk. Either way, it's relatively quick to make, deliciously comforting, and freezes perfectly. Make up a big batch and look forward to future hibernation!

smokey, silky smooth pureed potato soup with smoked paprika, scallions and grilled corn

Serves: 3-5 Prep time: 30 mins Cook time: 30 mins


  • 3 cups red potatoes, diced, with skins on or off
  • 1 large white onion, diced
  • ¾ cup carrots, diced
  • 2 cloves fresh garlic, minced
  • 5 cups of broth (1 beef, 2 veg, 2 mushroom)
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • 1/2 tsp liquid smoke (or more, to taste)
  • 1 12oz can fat free evaporated milk, or other dairy (almond milk, soy, coconut, milk, cream, etc)
  • 3 Tbsp cornstarch
  • salt/pepper, to taste
  • 2 cobs of corn, grilled and kernels removed
  • 2 green onions, chopped.
1. In a large pot , cook the potatoes, onion, carrots, and garlic in a bit of vegetable oil over medium-low heat until cooked through.
2. Add broth, paprika, smoked paprika and liquid smoke. Bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.
3. Blend ½ -⅔ of the veggies in a blender until smooth, adding the cornstarch as you do so. Add the evaporated milk/dairy. Bring soup back up to a boil. Stir constantly for 2 minutes, or until thickened. Taste, add salt/pepper, as desired. Add corn kernels and green onions for garnish and serve.

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