White Bean and Potato Soup

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!

Course Soup

Cuisine American, Vegetarian

Keyword White Bean and Potato Soup

Prep Time 15

Cook Time 25

Total Time 40

Servings bowls

Calories 411kcal

Author Jenn Laughlin - Peas and Crayons

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

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 in favor of fresh herbs.

Recipe yields 4 meal-sized bowls of soup (or approx. 8 cups of soup)

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition