Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 2 lbs Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup 2% milk
  • ½ cup plain Greek yogurt
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic and smoked paprika, cooking for another 60 seconds until the fragrance is released.
  3. Add the cubed potatoes, broth, bay leaf, salt, and pepper. Increase heat to bring to a boil, then immediately reduce to a simmer.
  4. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender and the edges are slightly softened.
  5. Remove the bay leaf. Using an immersion blender, pulse the soup 3–5 times to create a smooth base while retaining some potato chunks.
  6. Stir in the milk and Greek yogurt over low heat until fully incorporated and heated through.
  7. Garnish with fresh chives and serve.