Creamy Potato Soup

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

Directions

• 
  
  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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