Creamy and comforting potato soup with a twist

This potato soup à la Inge recipe is a delicious twist on the classic comfort food. Made with creamy potatoes, aromatic vegetables, and a hint of spices, this soup is perfect for those chilly evenings. It's easy to make and will warm you up from the inside out. Serve it with some crusty bread for a complete meal.

Ingredients

• 4 large potatoes, peeled and cubed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.
2. Add the potatoes, thyme, paprika, salt, and pepper to the pot. Stir well to coat the potatoes with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
4. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
5. Return the soup to the pot and stir in the milk and heavy cream. Heat over low heat until warmed through.
6. Serve the potato soup hot, garnished with chopped fresh parsley.

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