Recipe: Vegan Loaded Baked Potato Soup

This soup has all of the flavors of a loaded baked potato, but without any dairy or meat. What’s the secret? White beans!

Ingredients:

• 1 can of Talia’s White Beans, rinsed and drained
• 3 tbsp. olive oil, divided
• 1 large white onion, diced
• 1/2 tsp. sea salt
• 4 cloves of garlic, minced
• 1 tbsp. white wine vinegar
• 4 cups of vegetable broth
• 5 yukon gold potatoes, diced
• 1/2 tsp. dijon mustard
• 1 tbsp. lemon juice
• 1/4 tsp. smoked paprika
• Black pepper, to taste

Instructions:

1. Heat 2 tbsp. of olive oil in a large pot over medium heat. Sauté onions with salt and pepper until softened.
2. Add the garlic and cook for another 2 minutes. Pour in the white wine vinegar and cook for about 30 seconds while stirring.
3. Add in the vegetable broth, potatoes, and white beans. Bring to a boil and then reduce the heat to a simmer for 30 minutes.
4. Let cool for a few minutes and then transfer half of the soup into a blender. Add in the remaining olive oil, mustard, lemon juice, and paprika. Blend until smooth then pour back into the pot.
5. Lightly mash the potatoes and beans. Season to taste with salt and pepper.
6. Serve as is or garnish with toppings such as chopped green onions or vegan bacon or cheese.

*Original recipe from Love and Lemons.