Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or heavy-bottomed pot.
  2. Add the diced onion, carrots, and celery. Stir frequently for 5–7 minutes until the onions are translucent and vegetables are fragrant.
  3. Stir in the minced garlic and cook for the final 60 seconds to avoid burning.
  4. Add the cubed potatoes, dried thyme, and smoked paprika. Pour in the chicken broth, ensuring potatoes are fully submerged.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.
  6. Turn off the heat. Use a potato masher to partially mash the potatoes directly in the pot, or pulse 2–3 times with an immersion blender to create a creamy texture while leaving some chunks.
  7. Stir in the heavy cream and grated Parmesan cheese until the soup is a uniform, pale gold color.
  8. Stir in fresh parsley just before serving.