This creamy potato soup is one of our favorite soup recipes!
Recipe by Jeanine Donofrio on October 12, 2025
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.98 stars (40 reviews)
Keywords
soup recipes
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
Scallions or chives
Coconut bacon
Greek yogurt (optional)
Cheddar cheese (optional)
Categories
Soup
Cuisine
American
Steps
Heat 2 tablespoons 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 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 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.
