Description
This creamy potato soup is a comforting and flavorful dish made with Yukon gold potatoes, white beans, and rich vegetable broth. Enhanced with a touch of white wine vinegar, Dijon mustard, and smoked paprika, it delivers a perfect balance of tangy and smoky flavors. Topped with scallions, coconut bacon, Greek yogurt, or cheddar cheese, this soup makes a satisfying meal ideal for cooler days.
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, 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 the Aromatics: 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: Stir in the chopped garlic and cook for 2 more minutes to release its aroma. Then add the white wine vinegar, stirring for 30 seconds to combine the flavors.
- Add Broth, Potatoes, and Beans: Pour in the vegetable broth, add the chopped Yukon gold potatoes and the drained white beans. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes until the potatoes are tender.
- Blend Half the Soup: Let the soup cool slightly, then transfer half of it to a blender. Add the remaining 1 tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth.
- Combine and Mash: Return the blended soup back to the pot and use a potato masher to slightly mash the remaining potato chunks and beans to achieve a creamy yet textured consistency.
- Season and Serve: Taste and adjust the seasoning with additional salt and pepper as desired. Serve hot, topped with optional scallions, coconut bacon, Greek yogurt, or cheddar cheese.
Notes
- Use Yukon gold potatoes for a naturally creamy texture without the need for cream.
- White beans add protein and creaminess; canned beans work well if cooked beans aren’t available.
- Blending only half the soup creates a nice balance of smooth and chunky textures.
- For a vegan version, omit Greek yogurt and cheddar cheese, or use plant-based alternatives.
- If you prefer a thinner soup, add more vegetable broth or water during cooking or blending.
- Smoked paprika adds a subtle smoky flavor but can be omitted or substituted with regular paprika if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
