Name: Smoky Vegetarian Potato Soup
Ingredients: 2 tablespoons salted butter, divided; 1 tablespoon olive oil; 0.5 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; 0.25 cup shredded sharp Cheddar cheese, or to taste; 2 tablespoons chopped fresh parsley, or to taste

Ingredients

2 tablespoons salted butter, divided
1 tablespoon olive oil
0.5 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
0.25 cup shredded sharp Cheddar cheese, or to taste
2 tablespoons chopped fresh parsley, or to taste

Steps

Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.