Vegetarian Potato Soup with a Smoky Twist

Ingredients

• 2 tablespoons salted butter, divided
• 1 tablespoon olive oil
• ½ onion, chopped
• 1 teaspoon garlic salt
• 1 teaspoon dried tarragon
• 2 dashes liquid smoke flavoring
• 3 potatoes, peeled and cubed
• 3 cups vegetable stock
• 1 tablespoon cornstarch
• 1 cup half-and-half
• ¼ cup shredded sharp Cheddar cheese, or to taste
• 2 tablespoons chopped fresh parsley, or to taste

Step 1

Gently heat a tablespoon of butter and a splash of olive oil in a large pot over medium-low heat. Toss in the chopped onion and cook it until it starts to brown, which should take about 3 minutes. Sprinkle in the garlic salt, tarragon, and a bit of liquid smoke, then keep cooking until the onion turns translucent—this usually takes another 2 to 4 minutes. Next, add the potatoes and vegetable broth, and bring everything up to a boil. Let it cook until the potatoes are soft and the broth has reduced to about a cup, around 15 to 20 minutes.

Step 2

While that’s going, melt the remaining tablespoon of butter in a small pan over medium heat. Stir in the cornstarch and mix it well, being careful not to let it burn. Slowly pour in the half-and-half, stirring as it thickens over the next 3 to 5 minutes. Once it’s nice and creamy, pour this mixture into the pot with the potatoes. Give everything a good stir and let it heat through for a couple more minutes.

Step 3

Serve the soup topped with some shredded Cheddar cheese and a sprinkle of fresh parsley for a little pop of color and flavor.