We went to visit my mother in law last week and I made her some soups to put in her freezer for easy lunches or dinners. This one was surprisingly good!

3 tablespoons olive oil

1 large white onion, chopped

1/2 teaspoon sea salt

4 garlic cloves, chopped

1 tablespoons white wine vinegar

4 cups vegetable broth

1 1/2 pounds Yukon gold potatoes, about 5, chopped

1 1/2 cooked white beans, drained and rinsed (I used 2 cans of white beans, drained to make it easier)

1/2 teaspoon Dijon mustard

1 tablespoon lemon juice

1/4 teaspoon paprika

pepper

optional toppings

scallions or chives

bacon

Greek yogurt

cheddar cheese

1 Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add onion, salt, and several grinds of pepper. Saute 6 – 8 minutes, until softened.

2 Add garlic and cook for 2 minutes. Stir in white wine vinegar and cook for 30 seconds then add broth, potatoes, and beans. Bring to a boil then reduce heat and simmer for 30 minutes.

3 Let cool slightly, then transfer half the soup to a blender. Add 1 tablespoon olive oil, mustard, lemon juice, and paprika. Blend until smooth then transfer back to pot.

4 Use a potato masher to smash potato chunks and beans. Serve with desired toppings.

recipe from Love and Lemons