Fall Recipe: Tangy Potato Soup

• 3 tbsp extra-virgin olive oil, divided
• 1 large white onion
• ½ tsp sea salt
• 4 garlic cloves
• 1 tbsp white wine vinegar
• 4 cups vegetable broth
• 5 large Yukon gold potatoes
• 1½ cups cooked white beans, drained and rinsed
• ½ tsp Dijon mustard
• 1 tbsp fresh lemon juice
• ¼ tsp smoked paprika
• Freshly ground black pepper

Optional toppings:

• Scallions or chives
• Coconut bacon
• Greek yogurt, optional
• Cheddar cheese, optional

Equipment:

• Dutch Oven
• Blender

Instructions

1. Wash and dry all produce.
2. Chop onion into small pieces and cube the potatoes into 1/2″ cubes. Mince the garlic.
3. In a large pot or Dutch oven over your campfire, heat 2 tbsp oil.
4. Cook the onion, salt and pepper to taste, until translucent and soft, 5-8 minutes.
5. Add garlic and cook until fragrant.
6. Stir in white wine vinegar, stirring constantly for 30 seconds until thickened.
7. Add broth, potatoes, and white beans and bring to a boil. Reduce the heat by spreading out the coals under your Dutch oven, and cook for 30 minutes.
8. Remove from heat and allow to cool.
9. Using a potato masher, smash the potatoes and beans until smooth.
10. Add to a blender with 1 tbsp olive oil, mustard, lemon juice, and paprika. Blend until smooth, working in batches if necessary. Add the blended soup back to the pot.
11. Top will your favorite potato soup toppings like sour cream, cheese, bacon, or chives.