Spanish Potato Soup

You go along, thinking you've seen every soup under the sun and then one day without any warning you come across a new recipe and just like that your world is a little bit better.

It's got that regular old potato soup base but then with addition of paprika and tomatoes it becomes something so much more . . . so much better.

I LOVE it.

4 tablespoons olive oil
1 1/2 large sweet onions, finely diced
8 garlic cloves, minced
6 large potatoes, cubed
2 tablespoons paprika
1 28-ounce can pureed tomatoes
6 roma tomatoes, diced
1 teaspoon crushed thyme
9 cups chicken broth
2 teaspoons corn starch
salt and pepper to taste
2 cups light cream
sliced olives for garnish

Heat the oil in a large stock pan, add the onion and garlic and potato and saute for five minutes until the onions begin to soften.  Add paprika and cook another few minutes.  Add the can of tomatoes and chopped tomatoes (I just used half canned and half fresh because that's what I had on hand but you can go either way with it). Add the thyme and brother and simmer for 20 minutes until the potatoes are tender.

In a small bowl mix the corn starch with a bit of water to form a white liquid and add to the soup. Bring to a boil and simmer for 5 more minutes until thick.  Season with salt and pepper. Add the cream and serve with olives on top.