Creamy potatoes take center stage here, simmered in a well-seasoned broth with onion and garlic until fork-tender, then partially mashed right in the pot for that classic thick-and-chunky texture. A smoked paprika accent adds warmth and depth, while a simple cornstarch slurry does the work of building a rich, spoon-coating base. Fresh chives scattered over the top bring a bright, oniony finish and a pop of color to every bowl. It's the kind of cozy, comforting soup that feels like a full meal, especially with some crusty bread on the side for dipping. This one is a great fit for a vegan kitchen, no complicated techniques required ā just a big pot and a little patience while the potatoes cook down.
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Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8ā10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
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