This veggie loaded White Bean and Potato Soup is filling, flavorful, and oh so cozy! Blending some of the soup gives it this luxe creaminess without using cream!
This soup was so hard to photograph but I gave it my best because you need this recipe immediately!
I’ve been making my Mediterranean White Bean Soup on repeat all Fall and Winter long and have been experimenting with adding additional veggies into the mix. Potatoes were an instant winner and totally upped the filling factor of this flavorful soup!
Great the first day and even better the next, this is one of those soups you will LOVE to have on hand and since it’s loaded to the brim with vegetables, you can feel pretty amazing about your new soup obsession.
This soups simplicity lies in the fact that it uses the most basic veggies (ones we typically always have on hand in the fridge and pantry) to create something cozy, comforting, and fantastically flavorful!
Potato and Bean Soup – here’s what you’ll need to make it!
- 2 medium russet potatoes
- 1 yellow onion
- 2-3 carrots
- 2 celery ribs
- 3-4 cloves garlic
- olive oil + butter
- Italian seasoning blend (like Mrs. Dash)
- salt and pepper
- vegetable broth or chicken broth
- 2 cans white beans (great northern or cannellini)
- freshly grated parmesan cheese for topping (optional)
- fresh herbs for a flavor boost (rosemary, parsley, and/or thyme)
Use vegetable broth for a vegetarian soup. Omnivores can use either veg or chicken broth. Both homemade or store bought soups are great options – use what you have on hand!
Want to add extra veggies to your soup? Mushrooms, leeks, and/or peas would all taste amazing in this cozy recipe!
Q: Can I make this soup vegan?
ABSOLUTELY! For a vegan and dairy-free bean and potato soup, use all olive oil in place of the butter/oil combo and choose vegetable broth for your base. The parmesan can be skipped and instead use fresh herbs to boost the flavors of this soup.
Q: Can I add chicken for extra protein?
For a chicken pot pie vibe, you can use chicken broth and add chicken to this savory soup recipe. The chicken can either replace some of the white beans or be an extra add-in. Simply add additional spices and broth as needed. For a speedy option, use shredded rotisserie chicken or cook it in the pot by adding it in the same step you add the potatoes in. Simply adjust cook time as needed and you’re good to go!
White Bean and Potato Soup
As written this rockin’ recipe yields 4 bowl sized (aka meal sized) servings of soup.
You can pair this soup with a side salad or half a sandwich for a deli-inspired pick 2 situation for lunch and still have oodles left over for heat-and-eat meal prep meals for the next few days.
Serving Suggestions
Here are some awesome salads and sandwiches that you can serve with this soup. It’s also filling enough to be a meal all on it’s own so feel free to make a little bit of garlic bread or avo toast on the side and soup it up for dinner!
- Garden Veggie Chickpea Salad Sandwich
- Lemon Parmesan Kale Salad
- Spinach and Avocado Grilled Cheese
- Simple Side Salad Recipe
White Bean and Potato Soup
Ingredients
- 2 medium russet potatoes
- 1 yellow onion
- 2-3 carrots
- 2 celery ribs
- 2 TBSP butter
- 3-4 cloves garlic
- 1 TBSP olive oil
- 2 tsp Italian seasoning blend (Mrs. Dash is my favorite)
- ½ tsp salt
- ¼ tsp black pepper
- 4-5 cups vegetable broth or chicken broth
- 2 cans white beans (cannellini or great northern)
- ¼-½ cup freshly grated parmesan cheese for topping
- fresh rosemary, parsley, and/or thyme for topping (optional but delish!)
Instructions
- Peel potatoes, onion, celery, carrots, and garlic. Dice veggies and mince garlic. For faster cooking potatoes I used a ½ inch dice. Carrots can be sliced into thin rounds or diced. Frozen diced carrots work too!
- Measure out remaining ingredients for speedy soup assembly. Drain and rinse beans.
- Heat a large pot or dutch oven to medium-high heat with butter and oil. Sauté onions, celery, and carrots until edges are lightly golden.
- Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for an additional minute until fragrant.
- Add diced potatoes, broth, and drained/rinsed beans.
- Note: a more stew-like soup opt for 4 cups broth or a little extra for a brothier soup. If adding more than 5 cups broth increase salt/pepper/italian seasoning to taste.
- Bring soup to a boil, then reduce to a low but active simmer and cover. Cook for about 20 minutes or until potatoes and carrots are fork-tender.
- Use an immersion blender (my fav soup tool!) to blend about ⅓ of the soup for a deliciously creamy base. For a regular blender/processor, ladle a portion of the soup into your blender, puree until smooth, then return to the pot.
- Taste and add any additional herbs/spices your heart desires. Portion soup into bowls and top with fresh herbs and optional parmesan cheese. Enjoy!
- Leftover soup is AMAZING and can be stored in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. This soup may also be frozen up to one month.
Notes
Nutrition
More Scrumptious Soup Recipes
- NEW! White Bean Noodle Soup
- Creamy Tortellini Vegetable Soup
- Roasted Carrot and Sweet Potato Soup
- Thai Butternut Squash Soup
If you get a chance to try this tasty white bean and potato soup recipe, let me know!
Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Very tasty! Easy to make and very healthy! We loved it with homemade ciabatta bread! Will definitely make it again!
Thank you Colleen! I’m so thrilled you enjoyed the recipe! 😃
Do you have to blend it??
Hi Angela! I like doing a partial blend but if you don’t want to and prefer a brothy base you can 100% skip that step!
I know you said it will be brothy but it becomes thicker