Lighter Potato Soup Recipe

The leaves are turning, sweaters are on, and rain is sprinkling; A.K.A. soup season! Try out this lighter version of potato soup. If you still need that cream base and crispy bacon topping, use plain Greek Yogurt and turkey bacon.

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

Turkey bacon

Greek yogurt

  1. Heat 2 tablespoons of 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.
  2. Add the garlic, stir, and cook for 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 for 30 minutes.
  3. 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.
  4. 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.

Related Posts

Cherry Clafouti

Cherry Clafouti

These PNW summers have so much to give; beautiful weather, crisp wine, and fresh cherries. We’re sharing a...

read more