Description
This creamy potato soup is a comforting and healthy recipe featuring Yukon gold potatoes, white beans, and a blend of aromatic ingredients like garlic, onion, and smoked paprika. It’s pureed to a luscious consistency with a touch of white wine vinegar and lemon juice, then garnished with delightful toppings such as scallions, coconut bacon, and optional Greek yogurt or cheddar cheese for extra flavor and richness.
Ingredients
Scale
Main 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 to taste
Toppings (Optional)
- Scallions or chives
- Coconut bacon
- Greek yogurt
- Cheddar cheese
Instructions
- Sauté Onions: 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 onions become softened and translucent.
- Add Garlic and Vinegar: Stir in the chopped garlic and cook for an additional 2 minutes. Then, add the white wine vinegar and cook while stirring for 30 seconds to release its acidity and enhance flavor.
- Add Broth, Potatoes, and Beans: Pour in the vegetable broth, then add the chopped Yukon gold potatoes and cooked white beans. Bring the mixture to a boil, reduce the heat to a simmer, and continue cooking for 30 minutes until the potatoes are tender.
- Blend Half the Soup: Let the soup cool slightly. Transfer half of the soup to a blender. Add the remaining 1 tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth, then return the pureed soup back into the pot.
- Mash and Season: Use a potato masher to gently smash the remaining chunks of potatoes and beans to achieve a creamy yet textured consistency. Taste and adjust seasoning with more sea salt and freshly ground black pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and serve warm. Top with scallions or chives, coconut bacon, and optionally Greek yogurt or cheddar cheese for extra richness and flavor.
Notes
- This ultra creamy potato soup recipe is a favorite for healthy comfort food lovers.
- For extra creaminess and tang, top the soup with Greek yogurt.
- Coconut bacon adds a smoky, vegan-friendly crunchy topping.
- Cheddar cheese is optional for a richer, traditional flavor.
- Adjust the thickness by adding more vegetable broth if desired.
- Use Yukon gold potatoes for their creamy texture and buttery flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
