Creamy potato soup. YUM! A bonus: it’s loaded with beans! This soup incorporates beans to help make it creamy instead of using any added cream. We didn’t blend our soup very much, but to make it a smoother consistency, simply blend for longer!

We hope you enjoy this hearty soup as much as we did! The cheese on top made it taste similar to cheesy potatoes. 😉 


  • 3 tablespoons extra-virgin olive oildivided
  • 1 large white onionchopped
  • ½ teaspoon sea salt
  • 4 garlic cloveschopped
  • 1 tablespoon white wine vinegar
  • 4 cups vegetable broth
  •  pounds Yukon gold potatoesabout 5, chopped
  •  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
  • Bacon
  • Greek yogurtoptional
  • Cheddar cheeseoptional


  1. 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.
  2. 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.
  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.

Recipe from Love and Lemons