Creamy Potato Soup
- Number of Servings: 8
Ingredients
0.25 tsp Paprika 0.50 lemon yields Lemon Juice 4 clove Garlic 260 Onions, raw 1.75 cup Beans, great northern 0.33 tbsp Extra Virgin Olive Oil 1 tsp Trader Joe's Dijon Mustard with White Wine 4 tsp better than bullion Chicken, reduced sodium 1 tbsp Bragg Apple Cider Vinegar 700 grams Potato, raw
Instructions
1) Heat olive oil in instant pot. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
2) Add the garlic, stir, and cook 2 more minutes. Stir in the vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans.
3) Pressure cook 10 minutes, then quick release.
4) Let cool slightly, then add the mustard, lemon juice, and paprika. Use an immersion blender to blend to desired thickness.
5) Season to taste with more vinegar, dijon, salt and pepper and serve with desired toppings (cheese, scallions, yogurt, etc).
Serving Size: makes 8x 1 cup servings
1) Heat olive oil in instant pot. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
2) Add the garlic, stir, and cook 2 more minutes. Stir in the vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans.
3) Pressure cook 10 minutes, then quick release.
4) Let cool slightly, then add the mustard, lemon juice, and paprika. Use an immersion blender to blend to desired thickness.
5) Season to taste with more vinegar, dijon, salt and pepper and serve with desired toppings (cheese, scallions, yogurt, etc).
Serving Size: makes 8x 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 133.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 370.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 5.4 g
- Protein: 5.7 g
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