Suppa Recipe

Heat fat

In a large heavy-bottomed pot, warm the olive oil and butter over medium heat until butter melts and starts to shimmer.

Sweat aromatics

Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables soften, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds more, stirring, until fragrant. Then add the diced potato and chopped tomato and stir to combine.

Pour in the chicken or vegetable stock and the cup of water. Stir, scraping up any browned bits from the bottom of the pot. Add the bay leaf.

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low, cover partially, and simmer until the potato and other vegetables are tender, about 18–20 minutes.

If you want a smoother, creamier texture, remove the bay leaf and either use an immersion blender to partially or fully purée the soup directly in the pot, or transfer half the soup to a blender, purée, and return it to the pot. Stir in the optional heavy cream now if using.

Stir in the dried thyme, paprika, salt, and black pepper. Taste and adjust seasoning as needed. If the soup is too thick, add up to 1/2 cup additional water or stock to reach your preferred consistency.

If using cooked shredded chicken or beans, stir them in now to heat through (about 3–5 minutes). Remove from heat.

Ladle the soup into bowls, garnish with chopped fresh parsley and a sprinkle of grated Parmesan or croutons if desired.