Creamy Potato Soup

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Creamy Potato Soup

We’re obsessed with this potato soup recipe! It’s luscious, creamy, and filled with bold, smoky, tangy flavor.


  • 3 tablespoons extra-virgin olive oildivided
  • 1 large white onionchopped
  • ½ teaspoon sea salt
  • 4 garlic cloveschopped
  • 1 tablespoon white wine vinegar
  • 4 cups vegetable broth
  •  pounds Yukon gold potatoesabout 5, chopped
  •  cups cooked white beansdrained 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 yogurtoptional
    • Cheddar cheeseoptional


  • 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.


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