Description
A rich and creamy potato soup made with Yukon gold potatoes, white beans, and a blend of flavorful ingredients like garlic, onion, and smoked paprika. This comforting soup is pureed for a smooth texture yet retains some chunkiness for added heartiness. Perfect for a cozy meal, it can be topped with scallions, coconut bacon, Greek yogurt, or cheddar cheese for extra flavor.
Ingredients
Scale
Main Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 large white onion, chopped
- ½ teaspoon sea salt
- 4 garlic cloves, chopped
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1½ pounds Yukon gold potatoes, chopped
- 1½ cups cooked white beans, drained and rinsed
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon smoked paprika
- Freshly ground black pepper, to taste
Optional Toppings
- Scallions or chives, chopped
- Coconut bacon
- Greek yogurt
- Cheddar cheese
Instructions
- Heat olive oil and sauté onion: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté for 6 to 8 minutes until the onion is softened and translucent.
- Add garlic and vinegar: Add the chopped garlic to the pot, stir frequently, and cook for 2 minutes until fragrant. Stir in the white wine vinegar and cook for 30 seconds, stirring constantly.
- Add broth, potatoes, and beans; simmer: Pour in the vegetable broth, add the chopped Yukon gold potatoes and cooked white beans. Bring to a boil, then reduce the heat and let the soup simmer gently for 30 minutes, or until the potatoes are tender.
- Blend half the soup: Allow the soup to cool slightly. Transfer half of the soup to a blender along with the remaining 1 tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth and creamy, then pour the pureed soup back into the pot.
- Mash soup gently and season: Use a potato masher to gently smash the remaining potato chunks and beans in the pot to achieve a creamy yet chunky consistency. Taste and adjust seasoning with additional salt and freshly ground black pepper.
- Serve with optional toppings: Ladle the soup into bowls and garnish with optional toppings such as scallions, coconut bacon, Greek yogurt, or cheddar cheese according to your preference.
Notes
- Use Yukon gold potatoes for creaminess and natural sweetness; russet potatoes can be a substitute but may alter texture.
- White beans add protein and creaminess; canned beans should be well rinsed to reduce sodium.
- Adjust thickness by blending more or less of the soup according to preference.
- For a vegan version, omit Greek yogurt and cheddar cheese or use plant-based alternatives.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
