Ingredients
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, store bought or homemade
- 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, chopped
- Coconut bacon
- Greek yogurt
- Cheddar cheese
Instructions
- Sauté the 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 soft and translucent.
- Add and Cook Garlic: Stir in the chopped garlic cloves and cook for an additional 2 minutes to release their aroma without browning.
- Deglaze and Add Broth: Stir in the white wine vinegar and cook, stirring for 30 seconds to deglaze the pan. Then add the vegetable broth, chopped Yukon Gold potatoes, and cooked white beans. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for 30 minutes, allowing the potatoes to cook through and flavors to meld.
- Blend Half the Soup: Remove the pot from heat and let it cool slightly. Transfer half of the soup to a blender along with the remaining 1 tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth.
- Combine and Mash: Return the pureed soup to the pot with the remaining chunky soup. Use a potato masher to gently smash the potato chunks and beans to your preferred consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Serve hot topped with your choice of scallions, coconut bacon, Greek yogurt, or cheddar cheese.
Notes
- You can substitute white wine vinegar with apple cider vinegar if needed.
- For a vegan version, omit Greek yogurt and cheddar cheese.
- If you prefer a thinner soup, add more vegetable broth to adjust consistency.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- To save time, use canned white beans instead of cooking from scratch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
