Creamy Potato Soup
Ingredients
The base
-
3
tablespoons
extra-virgin olive oil
-
1
large
white onion, chopped
-
½
teaspoon
sea salt
-
4
cloves
garlic, 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
-
to taste
freshly ground black pepper
Optional toppings
-
to taste
scallions or chives
-
to taste
coconut bacon
-
to taste
Greek yogurt
-
to taste
cheddar cheese
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat and sauté the onion, salt, and pepper until softened.
- Add the garlic and cook for another 2 minutes, then stir in the white wine vinegar and cook for 30 seconds.
- Add the vegetable broth, potatoes, and white beans, bring to a boil, then reduce the heat and simmer for 30 minutes.
- Let the soup cool slightly, then transfer half to a blender with the remaining olive oil, mustard, lemon juice, and paprika. Blend until smooth and return to the pot.
- Use a potato masher to gently smash the remaining potato chunks and beans, season with salt and pepper, and serve with desired toppings.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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