White Bean and Potato Soup

Description

A hearty, creamy, and comforting soup made with tender potatoes, white beans, aromatic herbs, and vegetables. It’s naturally vegetarian (or vegan if you skip the dairy), protein-packed, and perfect for a cozy lunch or dinner. This soup is budget-friendly, filling, and ideal for meal prep.

Ingredients For White Bean and Potato Soup

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3–4 garlic cloves, minced

• 4 medium potatoes, peeled and cubed

• 2 cans (15 oz each) white beans (cannellini, navy, or great northern), rinsed and drained

• 4 cups vegetable broth (or chicken broth)

• 1 cup water (adjust for consistency)

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary (or 1 sprig fresh)

• 1 bay leaf

• ½ tsp smoked paprika (optional, for depth)

• Salt and black pepper, to taste

• ½ cup milk, cream, or unsweetened non-dairy milk (optional, for creaminess)

• Fresh parsley or chives, chopped (for garnish)

• Grated Parmesan or nutritional yeast (optional topping)

Instructions

1. Sauté the vegetables – In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened (about 5 minutes).

2. Add garlic & spices – Stir in garlic, thyme, rosemary, paprika, salt, and pepper. Cook 1–2 minutes until fragrant.

3. Add potatoes & broth – Stir in potatoes, beans, broth, water, and bay leaf. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, until potatoes are tender.

4. Blend for creaminess (optional) – Use an immersion blender to partially blend the soup (leave some chunks for texture). Or transfer 2 cups to a blender, puree, and return to the pot.

5. Finish with creaminess – Stir in milk, cream, or non-dairy alternative. Simmer for 2–3 more minutes. Adjust seasoning with extra salt and pepper.

6. Serve – Ladle into bowls, garnish with parsley, and sprinkle with Parmesan or nutritional yeast if desired.

Notes

• For extra flavor, add a splash of lemon juice before serving.

• Can substitute sweet potatoes for a slightly sweeter taste.

• Add spinach, kale, or Swiss chard in the last 5 minutes for extra nutrients.

• If using dried beans, cook them separately until tender before adding.

Tips

• For a thicker soup, mash a few potatoes with a fork instead of blending.

• Freeze leftovers in portions for up to 3 months (without dairy added).

• If you like smoky flavors, add a little diced cooked bacon or smoked paprika.

• Great served with crusty bread or garlic toast.

Servings

• Makes 6 servings (about 1 ½ cups each).

Nutritional Info (per serving, without cream & toppings, approx.)

• Calories: 245

• Protein: 11g

• Carbs: 42g

• Fiber: 9g

• Fat: 5g

• Sodium: 620mg

Benefits

• High in fiber & protein thanks to beans → keeps you full longer.

• Nutrient-rich with vitamins A, C, B, potassium, and iron.

• Budget-friendly → uses simple pantry ingredients.

• Heart-healthy → plant-based protein and healthy fats.

• Versatile → can be made vegetarian, vegan, or with added meat.

Q&A

Q: Can I make this soup vegan?
A: Yes! Just skip the cream or use unsweetened almond, oat, or coconut milk.

Q: Can I use sweet potatoes instead of white potatoes?
A: Absolutely, it will give a sweeter and earthier flavor.

Q: How do I thicken the soup without dairy?
A: Blend some of the beans and potatoes, or add a little cornstarch slurry.

Q: Can I make this in a slow cooker?
A: Yes—add all ingredients (except milk/cream) and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cream at the end.

Q: Can I add meat?
A: Yes! Diced ham, sausage, shredded chicken, or crispy bacon all pair well with this soup.