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Vegan Potato Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves 6
This creamy vegan potato soup is my favorite healthy comfort food! It's thick and creamy, but totally dairy-free. Blended white beans and potatoes create its luxe texture! Serve it with toppings like green onions, vegan bacon bits, and cashew sour cream. Gluten-free.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 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:

Instructions

  • Heat 2 tablespoons of the 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 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.