Welcome to my cozy kitchen, where today I’m sharing one of my all-time favorite comfort food recipes: Bean Potato Soup Recipe! This hearty, soul-warming soup is the perfect blend of creamy potatoes, tender beans, and aromatic herbs, making it the ultimate dish to enjoy on chilly days.
Whether you’re looking for a simple weeknight dinner or a filling lunch, this soup delivers on flavor and satisfaction. Plus, it’s incredibly easy to make and perfect for meal prepping. Let’s dive into this delicious, satisfying recipe that’s sure to become a family favorite!
How To Make Bean Potato Soup Recipe?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course or Appetizer
Cuisine: American
Yield: Serves 4
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 1 cup cooked white beans (cannellini or navy beans)
- 4 cups vegetable broth
- 1 cup milk or plant-based milk
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook Potatoes
Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture. Cook for 2 minutes, allowing the flavors to meld.
3. Add Broth And Seasoning
Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer and stir in the thyme and smoked paprika. Let it cook for about 20 minutes or until the potatoes are tender.
4. Incorporate Beans And Milk
Stir in the cooked white beans and milk. Let the soup simmer for another 5 minutes. Use a potato masher to lightly mash some of the potatoes in the pot, creating a creamier texture while leaving some chunks for bite.
5. Season And Serve
Taste the soup and adjust the salt and pepper to your preference. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts Of Bean Potato Soup Recipe
- Calories: 240
- Protein: 8 g
- Carbohydrates: 35 g
- Fat: 8 g
- Fiber: 6 g
- Sodium: 500 mg
Tips And Variations Of Bean Potato Soup Recipe
Tips
- Use Yukon Gold potatoes for a creamy texture.
- To save time, use canned beans but rinse them thoroughly to reduce sodium.
- Add a pinch of cayenne pepper for a spicy kick.
Variations
- Vegan Option: Use plant-based milk and skip any dairy-based toppings.
- Herb Swap: Replace thyme with rosemary or oregano for a different flavor profile.
- Protein Boost: Add diced chicken or turkey for extra protein.
Note
I find that this soup tastes even better the next day as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to three days.
Conclusion
This Bean Potato Soup is the perfect combination of comfort and nutrition, making it a go-to recipe for chilly days or whenever you need something warm and hearty. The creamy texture of the potatoes, paired with the hearty beans, creates a satisfying bowl of goodness.
Not only is it easy to make, but it’s also packed with fiber and protein, making it a filling and healthy option for any meal.
Whether you enjoy it on its own or with a side of crusty bread, this soup is sure to become a family favorite. I hope you give it a try and enjoy the cozy warmth it brings to your kitchen!
Bean Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 3 medium potatoes peeled and diced
- 1 cup cooked white beans cannellini or navy beans
- 4 cups vegetable broth
- 1 cup milk or plant-based milk
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Sauté Aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Cook Potatoes
- Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture. Cook for 2 minutes, allowing the flavors to meld.
Add Broth And Seasoning
- Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer and stir in the thyme and smoked paprika. Let it cook for about 20 minutes or until the potatoes are tender.
Incorporate Beans And Milk
- Stir in the cooked white beans and milk. Let the soup simmer for another 5 minutes. Use a potato masher to lightly mash some of the potatoes in the pot, creating a creamier texture while leaving some chunks for bite.
Season And Serve
- Taste the soup and adjust the salt and pepper to your preference. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.