Smoky Potato and Leek Soup with Smoked Paprika
A velvety potato soup with sweet leeks and a subtle smokiness from smoked paprika, finished with a touch of fresh chives for brightness. This american-inspired soups ready in about 45 minutes pairs medium, peeled and diced potatoes, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and diced potatoes
- 2, white and light green parts only, sliced leek
- 1 medium, diced onion
- 2 cloves, minced garlic
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 cup heavy cream
- 1 tablespoon fresh, chopped dill
- 2 tablespoons fresh, chopped chives
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Melt 2 tablespoons butter in a large pot over medium heat. Add 2 sliced leeks and 1 diced medium onion, and cook 5 minutes until softened. Stir in 2 minced garlic cloves and cook 1 minute until fragrant.
- Step 2: Add 4 cups chicken broth, 4 diced medium potatoes, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are very tender.
- Step 3: Remove 1 cup of the soup and set aside. Puree the remaining soup in batches until smooth using an immersion blender. Return the puree to the pot, add the reserved soup, and stir to combine.
- Step 4: Stir in 1/2 cup heavy cream and cook 2 minutes until warmed through. Remove from heat, stir in 1 tablespoon fresh dill, and adjust seasoning with salt and pepper. Serve topped with 2 tablespoons fresh chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Potato and Leek Soup with Smoked Paprika take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Potato and Leek Soup with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Smoky Potato and Leek Soup with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Potato and Leek Soup with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Potato and Leek Soup with Smoked Paprika?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to soups dish. We make it weekly.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
