White Bean and Potato Soup

A Hearty, Wholesome Bowl of Comfort

When the air turns crisp and comfort food starts calling your name, few dishes satisfy like a steaming bowl of White Bean and Potato Soup. It’s simple, nourishing, and packed with flavor — the kind of soup that warms you from the inside out.

Made with pantry staples and a few fresh ingredients, this humble soup brings together creamy potatoes, tender white beans, and aromatic herbs in a cozy, rustic broth. It’s hearty enough to serve as a main dish, especially when paired with crusty bread or a fresh green salad.

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Why You'll Love This Soup

• One pot, easy cleanup

• Naturally vegetarian (and easily vegan!)

• Hearty and filling without being heavy

• Perfect for meal prep or freezing

• Made with affordable, wholesome ingredients

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Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cups vegetable broth (or chicken broth)

• 3 medium Yukon Gold or russet potatoes, peeled and diced

• 2 (15 oz) cans white beans (like cannellini or Great Northern), drained and rinsed

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and black pepper to taste

• Optional: 1/2 cup plant-based or dairy cream (for extra richness)

• Fresh parsley or chopped green onions for garnish

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Instructions

1. Sauté the aromatics:
   In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook for 5–7 minutes until vegetables are soft and fragrant. Stir in the garlic and cook for another 30 seconds.

2. Add potatoes and broth:
   Add the diced potatoes, broth, thyme, and rosemary. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until potatoes are fork-tender.

3. Add the beans:
   Stir in the white beans and continue to simmer for another 5–10 minutes.

4. Blend (optional):
   For a creamier texture, use an immersion blender to partially blend the soup directly in the pot — or blend 1–2 cups of the soup in a blender and return to the pot.

5. Finish and season:
   Stir in cream if using. Taste and season with salt and black pepper to your liking.

6. Serve:
   Ladle into bowls, garnish with chopped parsley or green onions, and serve hot with warm bread.

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Tips & Variations

• Want more protein? Stir in cooked chicken sausage or chopped kale in the final minutes of cooking.

• Make it vegan by skipping the cream or using unsweetened plant-based cream (like oat or cashew).

• Add a dash of lemon juice or apple cider vinegar before serving to brighten the flavors.

• For extra depth, sauté the veggies in butter and olive oil for a richer base.

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Storing & Reheating

This soup stores beautifully in the fridge for up to 5 days and can be frozen for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

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Final Thoughts

This White Bean and Potato Soup is more than just a meal — it’s a hug in a bowl. Simple, satisfying, and endlessly adaptable, it’s the kind of recipe you’ll turn to again and again when you need something hearty and wholesome on the table fast.

Whether you’re feeding a hungry family, prepping for the week, or just craving something cozy, this soup has you covered.