RECIPE: This Creamy Potato Soup is Addictive

It's vegetarian, easy to make--and it's even better on Day Two.

Few things are drearier than winter in Europe—Italy in particular. During the summer months, Italy is bursting with color and beach heat, awash in soft, jasmine-scented breezes. Right now, however, it’s all slate-gray skies and “bare ruined choirs.” Which is why I need some damn soup, dontcha know.

You might need soup, too. And since I’m the Queen of Comfort Food, I thought I’d share my favorite Creamy Potato Soup recipe, which should warm your heart and your tummy. This is no generic recipe, I assure you. There are some spicy surprises.

Ingredients:

• 3 tablespoons extra-virgin olive oil, divided

• 1 large white onion, chopped

• 2/3rds cup heavy cream

• 1 tablespoon butter (salted or unsalted)

• 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 or spicy mustard

• 1 tablespoon fresh lemon juice

• ¼ teaspoon smoked paprika

• Freshly ground black pepper

• 1/2 teaspoon sea salt

Optional Toppings:

• Scallions or chives

• Greek yogurt, optional

• Cheddar cheese, optional

• Sour cream

Instructions:

1. Heat 2 tablespoons olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until soft and semi-translucent.

2. Add the garlic, stir, and cook 3 more minutes. Stir in the white wine vinegar and cook, stirring, for 15 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. Take it easy on the salt, taste-testing as you go. I, personally, prefer a dollop of sour cream and a sprinkling of scallions, but cheese is good, too. There’s a lot of leeway here to adjust for taste. Feel free to double the batch if you want to keep some for tomorrow. Trust me, your family is going to slurp it down and ask for more.

Buon appetito!

As always, I want to hear from you! If you have any soup recommendations or thoughts/questions about this recipe, hit me up in the comments section below.