Description
A thick, creamy, dairy-free potato and white bean soup that’s cozy, hearty, and irresistibly silky—perfect for chilly days.
Ingredients
Scale
- 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, cheddar cheese
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion and salt, and cook until soft—about 8 minutes.
- Add garlic and cook for 30 seconds. Pour in vinegar to deglaze.
- Add broth, potatoes, and beans. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Blend with an immersion blender (or in batches) until smooth and creamy.
- Stir in mustard, lemon juice, smoked paprika, and remaining 1 tablespoon olive oil. Season with black pepper and extra salt to taste.
- Ladle into bowls and add desired toppings.
Notes
For extra flavor, try topping with coconut bacon. Sweet potatoes or chickpeas can be substituted for a twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: potato soup, white bean soup, creamy soup, vegan soup, comfort food