Peruvian Potato and White Bean Soup with Smoked Paprika

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic, smoked paprika, and dried oregano to the pot and cook for 1 minute more, stirring constantly.

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the drained and rinsed white beans and cook for another 5 minutes, allowing the flavors to meld.

Season the soup with salt and pepper to taste.

If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over-blend, as you want to retain some chunks of potato and beans.

Serve hot, garnished with fresh cilantro and lime wedges, if desired.