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
Scallions or chives
- 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.
- 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.
- 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.