Smoky Potato Soup for Vegetarians

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

Warm 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 gently until it starts to brown, about 3 minutes. Sprinkle in the garlic salt, tarragon, and a little liquid smoke, then keep cooking until the onion turns translucent, which should take another 2 to 4 minutes. Next, add the diced potatoes and vegetable stock, and bring everything to a boil. Let it simmer until the potatoes are soft and the liquid has reduced to about a cup—this usually takes around 15 to 20 minutes.

Step 2

While the potatoes are cooking, melt the remaining tablespoon of butter in a skillet over medium heat. Stir in the cornstarch, mixing it well so it doesn’t burn. Slowly pour in the half-and-half, stirring constantly until the mixture thickens, which should take about 3 to 5 minutes. Pour this creamy mixture into the pot with the potatoes and heat it all through for a couple more minutes.

Step 3

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