Creamy Potato Soup
User Reviews
5.0
243 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 to 6
-
Course
Soup
Creamy Potato Soup
Report
This ultra creamy potato soup recipe is my favorite healthy comfort food! To make it extra comforting, I top mine with Greek yogurt, chives, and coconut bacon.
Share:
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
Optional toppings:
- Scallions or chives
- Coconut bacon
- Greek yogurt optional
- cheddar cheese optional
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.
- Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
- Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
Other Recipes
You'll Also Love
