Smoky Recipe › Smoky Vegetarian Potato Soup

Quick and easy, the smokiness really adds flavor to this potato soup. Gluten-free and vegetarian, it's a favorite at our house!

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

Cooking Directions

1. Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
2. Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

Nutrition Facts

• calories353.8
• carbohydrateContent37.9 g
• cholesterolContent45.1 mg
• fatContent19.5 g
• fiberContent4.6 g
• proteinContent7.9 g
• saturatedFatContent10.1 g
• sodiumContent919.3 mg
• sugarContent4.2 g