Creamy Potato Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 to 6
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Course
Soup
Creamy Potato Soup
Description
The recipe begins by sautéing chopped onion with garlic in olive oil, seasoned lightly with sea salt and pepper. White wine vinegar is added briefly before introducing vegetable broth, potatoes, and cooked white beans. After simmering to soften the potatoes, half the soup is pureed with olive oil, Dijon mustard, lemon juice, and smoked paprika to create a creamy base.
The remaining soup is mashed gently to retain some texture, preserving a mix of smooth and chunky components. This combination results in a soup that is creamy but with pleasant body and bite from the softened potato chunks and beans. The flavor balance includes mild earthiness from potatoes and beans, brightness from lemon and vinegar, and subtle smoky warmth from paprika.
This soup can be garnished with scallions or chives, and optionally topped with coconut bacon, Greek yogurt, or cheddar cheese, allowing customization to taste and dietary preference.
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 white onion chopped, large
- ½ teaspoon salt sea salt
- 4 garlic chopped, cloves
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1½ pounds potato about 5, chopped, Yukon gold variety
- 1½ cups White beans drained and rinsed, cooked
- ½ teaspoon Dijon mustard
- 1 tablespoon lemon juice fresh
- ¼ teaspoon smoked paprika
- black pepper freshly ground
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.
User Reviews
Overall Rating
5
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