Paprika Potato and Bell Pepper Soup
The picture of this potato and pepper soup in my new magazine (177 Milk Street) was so bright and sunny that I kept coming back to it even though a potato soup isn’t generally something I’m drawn too. I decided to go for it last weekend, to get outside of my comfort zone and try something I typically wouldn’t. I’m glad I did. It is a beautiful soup. Burnt orange and creamy. It’s not flashy flavor-wise, but I found it well-balanced and comforting. The potato gives it great body and mouth-feel, and the pepper and paprika shine through and turn it this beautiful color. Finishing with a couple tablespoons of lime juice gives it the perfect amount of acidity. The only thing I would probably want to change is adding a little bit of heat which would be easy with a red jalapeño or fresno chili.
The toppings are important in this recipe as well. I used both feta, and plain yogurt and they were both great options for that creamy tang on top. The cilantro adds freshness. I did not have avocado or green onion, but I’m sure they would be great as well.
Overall a fairly simple recipe that turns out a large quantity of beautiful creamy soup. Recommended!
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Paprika Potato and Bell Pepper Soup
From 177 Milk Street Magazine, March-April 2020
Ingredients
2 tablespoons extra-virgin olive oil
1 large white onion, halved and thinly sliced
3 red or orange bell peppers, stemmed, seeding and sliced
1 bunch cilantro, chopped, stems and leaves reserved separately
1 bunch scallions, thinly sliced, white and green parts reserved separately
6 medium garlic cloves, smashed and peeled
2 tablespoons sweet paprika
1 tablespoon ground cumin
2 pounds russet potatoes, unpeeled, cut into 1-inch cubes
2 quarts (64 ounces, 8 cups) low-sodium chicken broth or water
Kosher salt and ground black pepper
2 tablespoons lime juice
Crumbled or grated queso fresco, to serve
Dice avocado, to serve
Directions
In a large Dutch over over medium, heat the oil until shimmering. Add the onion, bell peppers, cilantro stems and scallion whites. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 6-9 minutes. Add the garlic, paprika and cumin, then cook, stirring until fragrant, about 30 seconds. Stir in the potatoes, broth and 1 tablespoon of salt.
Bring to a boil over medium-high, then cover, reduce to low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a skewer inserted into the potatoes meets no resistance, about 40 minutes. Remove from the heat and cool for about 10 minutes.
Using a blender and working in batches, puree the mixture until completely smooth. (Alternately, use an immersion blender and puree directly in the pot.) Return the soup to the pot and cook over medium, stirring occasionally, until heated through.
Off heat, stir in the lime juice, then taste and season with salt and pepper. Serve the soup topped with the cilantro leaves, scallion greens, queso fresco and avocado.