Creamy Potato Soup
Ingredients
The soup base
-
3
tablespoons
extra-virgin olive oil
-
1
large
white onion
-
½
teaspoon
sea salt
-
4
cloves
garlic
-
1
tablespoon
white wine vinegar
-
4
cups
vegetable broth
-
1½
pounds
Yukon gold potatoes
-
1½
cups
cooked white beans
-
½
teaspoon
Dijon mustard
-
1
tablespoon
fresh lemon juice
-
¼
teaspoon
smoked paprika
-
freshly ground black pepper
Optional toppings
-
scallions or chives
-
coconut bacon
-
Greek yogurt
-
cheddar cheese
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, salt, and pepper, and sauté until softened.
- Stir in the garlic and cook for another 2 minutes.
- Add the white wine vinegar and cook for 30 seconds.
- Pour in the vegetable broth, then add the chopped potatoes and white beans.
- Bring to a boil, reduce heat, and simmer for 30 minutes.
- Let the soup cool slightly, then blend half of it with the remaining olive oil, mustard, lemon juice, and paprika until smooth.
- Return the blended soup to the pot and gently mash the remaining potato chunks and beans.
- Season to taste and serve with optional toppings.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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