Description
This creamy potato soup combines tender Yukon gold potatoes and white beans for a comforting, velvety texture enhanced with aromatic onions, garlic, and smoked paprika. The soup is partially blended for a perfect balance of smoothness and chunky texture, finished with optional toppings like Greek yogurt, chives, and coconut bacon to suit your taste.
Ingredients
Scale
Sauté Base
- 3 tablespoons extra-virgin olive oil (divided)
- 1 large white onion, chopped
- ½ teaspoon sea salt
- 4 garlic cloves, chopped
Soup Ingredients
- 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 Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground 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 an additional 2 minutes to release its aroma. Then add the white wine vinegar, stirring constantly for 30 seconds to deglaze and balance flavors.
- Add Broth, Potatoes, and Beans: Pour in the vegetable broth, add the chopped Yukon gold potatoes and white beans. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 30 minutes, until the potatoes are tender.
- Puree Half the Soup: Allow the soup to cool slightly. Transfer half of the soup to a blender, adding the remaining 1 tablespoon olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth and creamy.
- Combine and Mash: Return the pureed soup to the pot with the remaining chunky half. Use a potato masher to gently mash the potato chunks and beans, creating a perfect balance of creamy and textured soup.
- Season and Serve: Taste and season with additional salt and freshly ground black pepper as needed. Serve hot, garnished with desired toppings such as scallions, coconut bacon, Greek yogurt, or cheddar cheese for extra flavor and creaminess.
Notes
- This ultra creamy potato soup is a healthy and comforting option, perfect for chilly days.
- Top with Greek yogurt, chives, and coconut bacon to add richness and smoky flavor.
- Use Yukon gold potatoes for their creamy texture and natural sweetness.
- For a vegan version, omit the Greek yogurt and cheddar cheese toppings.
- White beans add protein and help create a silky texture while keeping the soup hearty.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
