We can’t get enough of this straightforward recipe for potato soup. It is really creamy and reassuring, but it is also beneficial to your health because it is filled with elements that are excellent for you.
This dish for potato soup is absolutely irresistible to us. It has a flavor that is robust, smokey, and sour, and it is creamy and delectable to boot. Even if you have any leftovers, it tastes even better on the second day; nevertheless, a pot of this soup never lasts very long in our family because it is so delicious.
In my opinion, the holiday season is the ideal time to enjoy this hearty soup. I want something warm and comforting to eat because the weather has been terrible recently. Yet in spite of all the cookies and Christmas appetizers, I’m going to make it a point to eat as many nutritious meals as I possibly can. That is where this recipe for potato soup comes into play. Because it is both creamy and tasty, it will satisfy any want for a comfort dish. On the other hand, despite the fact that it is loaded with components that are beneficial to your health, it still allows plenty of room for festive sweets. I really hope that you enjoy it just as much as we do!
Potato Soup Recipe Ingredients
You would never tell from tasting this soup that it is all plant-based. That’s correct! This dish has no chicken stock, bacon, or heavy cream. These ingredients (plus vegetable broth, olive oil, salt, and pepper, of course!) make this potato soup dish incredibly creamy, savory, and comforting:
Potatoes – You cannot have potato soup without potatoes! I strongly suggest using Yukon gold potatoes in this dish. They have a creamier texture than russet potatoes and contribute to the golden hue of the soup.
White beans – Instead of using heavy cream or flour to thicken the soup, I incorporate white beans! They make it incredibly sweet and silky, plus they add a healthy dose of plant-based protein. Use canned beans or prepare them yourself.
Onion and garlic – These vegetables are essential for enhancing the flavor of this potato soup, therefore I use a great deal of them. This recipe calls for 1 large white onion and 4 garlic cloves.
Smoked paprika – When you have smoked paprika on hand, there is no need to create potato soup with bacon (or bacon fat)! It gives this soup a robust, smokey flavor.
White wine vinegar, lemon juice, and Dijon mustard – All these simple ingredients combine to make this soup super bright and tangy. Yum!
Because I want a soup with some bite to it, I only purée half of the ingredients in this recipe. To accomplish this, I remove one-half of the soup from the pot and place it in the container of my upright blender. I puree it and then return it to the pot, but you could also use an immersion blender for this step.
When I have pureed half of the soup, I take a potato masher and carefully mash the remaining diced potatoes and white beans in the broth. The soup will still have a velvety texture, despite the fact that it will retain some of its chunky characteristics; however, the chunks will nearly completely dissolve into the hot, creamy foundation.
Potato Soup Serving Suggestions
To make this soup even more soothing and scrumptious, add baked potato toppings. I like to add shredded strong cheddar cheese, minced chives, crispy coconut bacon, and a dollop of Greek yogurt or cashew sour cream to mine. Obviously, classic sour cream would also be delicious here.
Enjoy your loaded baked potato soup by itself, or pair it with delicious crusty bread or homemade focaccia, a robust salad such as my broccoli salad or kale salad, or a grilled cheese sandwich!
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
Instructions
- In a big saucepan or Dutch oven, bring 2 tablespoons of olive oil up to temperature over medium heat. Include the chopped onion, a pinch of salt, and several turns of the pepper mill. Cook over medium heat for 6 to 8 minutes, or until softened.
- After adding the garlic, continue cooking for two more minutes while stirring it. After stirring in the white wine vinegar and continuing to cook for an additional thirty seconds while stirring, add the broth, potatoes, and white beans to the pan. Bring to a boil, then lower the heat and let it simmer for half an hour.
- After allowing it to gently cool, add half of the soup to a blender along with the remaining 1 tablespoon of olive oil, the mustard, the lemon juice, and the paprika. Blend until smooth. After reaching a smooth consistency with the blender, transfer the blended soup back into the original pot.
- You can mash the potato chunks and beans with a potato masher in a gentle manner. Add additional salt and pepper to taste, then plate and garnish with the toppings of your choice.
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