Description
A creamy potato soup made with white beans and Greek yogurt instead of heavy cream, perfect for cold weather and meal prep.
Ingredients
- Russet potatoes, about 2 pounds
- Canned cannellini or great northern beans, 1 can (15 oz)
- Plain Greek yogurt, 1 cup
- Onion, 1 medium
- Garlic, 3 cloves, minced
- Low-sodium chicken or vegetable broth, 4 cups
- Olive oil, 2 tablespoons
- Fresh rosemary, 1 sprig, finely chopped
- Smoked paprika, 1/2 teaspoon (optional)
- Cooked shredded chicken or turkey, 1 cup (optional)
- Lemon juice, 1 tablespoon
- Kosher salt and black pepper, to taste
Instructions
- Heat the oil in a large pot over medium heat until it shimmers.
- Add the chopped onion and cook 6–8 minutes, stirring occasionally, until soft and lightly golden at the edges.
- Stir in the garlic and rosemary and cook 30 seconds more.
- Add the diced potatoes and toast them for 2 minutes.
- Pour in the broth, bring to a boil, lower to a simmer and cook 12–15 minutes.
- Drain and rinse the beans, then add half of them to the pot and mash.
- Transfer half the hot soup to a blender with the remaining beans and blend until smooth.
- Return the blended portion to the pot, stir to combine and warm through for 2 minutes.
- Remove from heat and stir in Greek yogurt and lemon juice.
- Fold in the shredded chicken if using, and season with salt and pepper.
Notes
For best texture, use whole-milk Greek yogurt and avoid waxy potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 30mg