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
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.