There’s nothing quite like a bowl of rich, warming soup on a chilly day. This hearty potato bean soup is the perfect answer to your comfort food cravings. It’s a simple, one-pot meal packed with nourishing vegetables, creamy potatoes, and protein-rich white beans. Forget complicated recipes; this soup is incredibly easy to make and delivers a flavor that tastes like it simmered for hours. It’s a rustic, satisfying dish that will become an instant family favorite.
We’re using simple ingredients to create a soup that’s both healthy and delicious. The potatoes break down just enough to create a naturally creamy texture, while the cannellini beans add a satisfying bite. This recipe is your ticket to a cozy, stress-free meal that warms you from the inside out.
Why This Hearty Potato Bean Soup Will Be Your New Favorite
You’ll fall in love with this recipe for its simplicity and incredible flavor. It’s a true one-pot wonder, which means less time cleaning up and more time enjoying your delicious creation. The combination of earthy potatoes and creamy white beans makes for a surprisingly rich and velvety texture, all without a drop of heavy cream.
This soup is also incredibly versatile. It’s naturally vegetarian and can easily be made vegan. Plus, it’s a fantastic way to use up any vegetables you have lingering in your fridge. It’s the kind of meal that feels both wholesome and indulgent at the same time.
Ingredients You’ll Need
The beauty of this soup lies in its simple, accessible ingredients. Here’s what you’ll need to gather:
- Olive Oil: For sautéing the vegetables and building the base layer of flavor.
- Aromatics: A classic mirepoix of yellow onion, carrots, and celery forms the foundation of this soup. Don’t forget the garlic for that pungent kick!
- Herbs: Dried thyme, rosemary, and a bay leaf add a wonderful, woodsy aroma and depth.
- Potatoes: Yukon Gold potatoes are perfect here. They are waxy enough to hold their shape but starchy enough to create a creamy texture.
- White Beans: Canned cannellini beans are our go-to for their creamy texture and convenience. Great Northern beans also work well.
- Vegetable Broth: Use a good quality, low-sodium vegetable broth as the base.
- Fresh Parsley: A sprinkle of fresh parsley at the end brightens up all the flavors.
- Salt & Black Pepper: To taste.
For a side, you can never go wrong with some crusty bread for dipping. For something a little extra special, try serving it with these homemade garlic knots.
Step-by-Step Instructions
Making this hearty potato bean soup is incredibly straightforward. Just follow these simple steps for a perfect pot of soup every time.
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
- Simmer the Soup: Add the diced potatoes, vegetable broth, and the bay leaf to the pot. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend for Creaminess: This is the secret to a creamy soup without cream! Use an immersion blender to blend about one-third of the soup directly in the pot until smooth. Alternatively, you can carefully transfer about 3 cups of the soup to a regular blender, blend until smooth, and then pour it back into the pot.
- Add the Beans: Stir in the rinsed and drained cannellini beans. Let the soup simmer for another 5 minutes to allow the beans to heat through and the flavors to meld together.
- Finish and Serve: Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley and serve hot.
Tips for the Best Potato Bean Soup
Want to take your soup to the next level? Here are a few expert tips:
- Don’t Over-Blend: The goal is a creamy base with plenty of chunky potatoes and beans left. Blending just a portion of the soup creates the perfect texture.
- Rinse Canned Beans: Always rinse canned beans before adding them to the soup. This removes the starchy liquid they’re packed in, resulting in a cleaner flavor and reducing the sodium content.
- Use Good Quality Broth: Since broth is the base of this soup, using a flavorful, high-quality vegetable broth makes a huge difference.
If you enjoy comforting winter meals like this one, you might also love this delicious winter vegetable casserole.
Variations and Substitutions
This recipe is a fantastic starting point, but feel free to make it your own! Here are a few ideas:
- Add Leafy Greens: Stir in a few handfuls of fresh spinach or chopped kale during the last few minutes of cooking for an extra boost of nutrients.
- Make it Meaty: For a non-vegetarian version, add cooked Italian sausage or crispy bacon on top.
- Spice it Up: Add a pinch of red pepper flakes with the garlic for a little bit of heat.
- Swap the Beans: While cannellini beans are great, feel free to use Great Northern beans or even chickpeas.
This soup shares some comforting qualities with another favorite, our creamy chicken gnocchi soup.
How to Store and Reheat Leftovers
This soup makes for fantastic leftovers. The flavors often get even better the next day!
- To Store: Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
- To Reheat: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until warmed through. The soup will thicken as it sits, so you may need to add a splash of broth or water to reach your desired consistency.
Absolutely! Canned beans are a great time-saver for this recipe. Just be sure to rinse and drain them thoroughly before adding them to the pot to remove excess sodium and the starchy canning liquid.
The secret to a creamy soup without any dairy is to blend a portion of it. After the potatoes are cooked and tender, use an immersion blender to puree about one-third of the soup. This breaks down the potatoes and beans, creating a naturally thick and velvety base while leaving plenty of delicious chunks.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits. Reheat it gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water to thin it to your desired consistency.
Cannellini beans are the best choice for this recipe due to their creamy texture and mild, nutty flavor that complements the potatoes perfectly. However, Great Northern beans or navy beans are also excellent substitutes.
This soup is a meal in itself, but it pairs wonderfully with crusty bread, homemade garlic knots, or a simple side salad with a vinaigrette dressing. A sprinkle of fresh parmesan cheese on top is also delicious.
Absolutely! Canned beans are a great time-saver for this recipe. Just be sure to rinse and drain them thoroughly before adding them to the pot to remove excess sodium and the starchy canning liquid.
The secret to a creamy soup without any dairy is to blend a portion of it. After the potatoes are cooked and tender, use an immersion blender to puree about one-third of the soup. This breaks down the potatoes and beans, creating a naturally thick and velvety base while leaving plenty of delicious chunks.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits. Reheat it gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water to thin it to your desired consistency.
Cannellini beans are the best choice for this recipe due to their creamy texture and mild, nutty flavor that complements the potatoes perfectly. However, Great Northern beans or navy beans are also excellent substitutes.
This soup is a meal in itself, but it pairs wonderfully with crusty bread, homemade garlic knots, or a simple side salad with a vinaigrette dressing. A sprinkle of fresh parmesan cheese on top is also delicious.
Your New Go-To Comfort Soup
This hearty potato bean soup is more than just a recipe; it’s a warm hug in a bowl. It’s the perfect, easy meal for busy weeknights, lazy weekends, and everything in between. We know you’ll love its rich flavor and satisfying texture as much as we do.
If you try this recipe, please let us know! Leave a comment below and share your creations with us on Pinterest. We can’t wait to see your delicious soup!
Hearty Potato Bean Soup: The Ultimate One-Pot Comfort Meal
This hearty potato bean soup is the ultimate one-pot comfort meal! Packed with creamy potatoes, white beans, and savory herbs, this easy and healthy recipe is perfect for a cozy and satisfying dinner.
Ingredients
Equipment
Instructions
Main- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
- Add the diced potatoes, vegetable broth, and the bay leaf to the pot. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Use an immersion blender to blend about one-third of the soup directly in the pot until smooth. Alternatively, carefully transfer about 3 cups of the soup to a regular blender, blend until smooth, and then pour it back into the pot.
- Stir in the rinsed and drained cannellini beans. Let the soup simmer for another 5 minutes to allow the beans to heat through and the flavors to meld together.
- Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley and serve hot.
Notes
Tip 1: For an extra creamy soup, use an extra half-pound of potatoes and blend a bit more of the soup base.
Tip 2: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken upon standing; add a splash of broth when reheating to reach desired consistency.
Hearty Potato Bean Soup: The Ultimate One-Pot Comfort Meal
Ingredients
Equipment
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
- Add the diced potatoes, vegetable broth, and the bay leaf to the pot. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Use an immersion blender to blend about one-third of the soup directly in the pot until smooth. Alternatively, carefully transfer about 3 cups of the soup to a regular blender, blend until smooth, and then pour it back into the pot.
- Stir in the rinsed and drained cannellini beans. Let the soup simmer for another 5 minutes to allow the beans to heat through and the flavors to meld together.
- Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley and serve hot.
Notes
Tip 2: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken upon standing; add a splash of broth when reheating to reach desired consistency.
