Description
This creamy potato soup is a comforting and flavorful dish made with Yukon gold potatoes, white beans, and a blend of aromatic ingredients. It combines sautéed onions and garlic with vegetable broth and a splash of white wine vinegar, then is partially pureed for a smooth yet chunky texture. Topped with optional garnishes like scallions, coconut bacon, Greek yogurt, or cheddar cheese, this soup makes a hearty and satisfying meal perfect for any day.
Ingredients
Scale
Soup Base
- 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, about 5, 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
- Coconut bacon
- Greek yogurt
- Cheddar cheese
Instructions
- 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 freshly ground 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, stirring well. Cook for an additional 2 minutes. Stir in the white wine vinegar and cook while stirring for 30 seconds to release its acidity.
- Simmer Soup: Pour in the vegetable broth, then add the chopped Yukon gold potatoes and rinsed white beans. Bring the mixture to a boil, then reduce heat to a simmer and cook for 30 minutes until the potatoes are tender.
- Blend Soup: Allow the soup to cool slightly. Transfer half of the soup to a blender, adding the remaining 1 tablespoon olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth, then return the pureed soup mixture back to the pot.
- Mash and Season: Use a potato masher to gently smash the remaining potato chunks and beans in the pot to achieve a creamy yet textured consistency. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with your choice of scallions, chives, coconut bacon, Greek yogurt, or cheddar cheese for added flavor and texture.
Notes
- For extra richness, swirl in a dollop of Greek yogurt or cream before serving.
- Use vegetable broth with low sodium to control the saltiness of the soup.
- The white beans add creaminess and protein, making this soup more filling and nutritious.
- Smoked paprika adds a subtle smoky depth; adjust amount to taste or substitute with regular paprika if preferred.
- 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: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
