Here’s a comforting White Bean and Potato Soup 🥣🥔
Creamy, hearty, and perfect for a cozy meal.
White Bean and Potato Soup
Ingredients (serves 4–6)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary
- ½ tsp smoked paprika (optional)
- 1 cup milk, cream, or half-and-half
- Optional: fresh parsley or green onions for garnish
Instructions
- Sauté aromatics
Heat oil or butter in a large pot over medium heat.
Add onion and cook 3–4 minutes until softened.
Add garlic and cook 30 seconds. - Simmer soup
Add potatoes, beans, broth, salt, pepper, thyme, and paprika.
Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender. - Make it creamy
- For creamy soup: blend 1–2 cups of soup and return it to the pot, or
- Mash some potatoes and beans with a spoon.
- Finish
Stir in milk or cream. Simmer 5 more minutes.
Taste and adjust seasoning. - Serve
Garnish and serve hot with crusty bread.
Tips & Variations
- Add bacon or ham for smoky flavor
- Use sweet potatoes for a twist
- Make it dairy-free using olive oil and coconut milk
- Add kale or spinach at the end for greens
If you want, I can also give you a slow cooker version, Tuscan-style white bean soup, or a thick chowder version.
