This potato and bean soup is the kind of meal you want on a chilly night or whenever you need something cozy without fuss. It’s creamy without heavy cream, filling without feeling heavy, and surprisingly full of flavor. The ingredients are humble, but the result tastes like something you simmered all afternoon.
You can keep it basic or dress it up with toppings. Either way, it’s a bowl that feels comforting, satisfying, and easy to love.
Why This Recipe Works
This soup leans on everyday pantry items—potatoes, canned beans, broth, and a few vegetables—to build a layered, savory base. A quick sauté of onion, celery, and garlic adds sweetness and depth, and a small splash of vinegar at the end brightens everything.
Partial blending gives you the best of both worlds: a thick, creamy texture while keeping some chunkiness. You don’t need cream or butter to get that silky feel; the starch from the potatoes and beans does the heavy lifting. And it’s flexible: swap beans, add greens, or use whatever herbs you have.
Shopping List
- Potatoes (Yukon Gold or Russet; about 2 pounds), peeled if you like
- Cooked beans (2 cans, 15 ounces each), such as cannellini, great northern, or navy beans, drained and rinsed
- Onion (1 large), diced
- Celery (2 ribs), diced
- Carrot (1 large), diced
- Garlic (3–4 cloves), minced
- Olive oil (2–3 tablespoons)
- Vegetable or chicken broth (6 cups)
- Bay leaf (1)
- Dried thyme (1 teaspoon) or 2 teaspoons fresh
- Smoked paprika (1 teaspoon), optional but great for depth
- Kosher salt and black pepper
- Red pepper flakes, optional
- Apple cider vinegar or lemon juice (1–2 teaspoons) for finishing
- Fresh parsley or chives, chopped, for garnish
- Optional add-ins: a few handfuls of spinach or kale, cooked bacon, grated Parmesan, or a dollop of yogurt
How to Make It
- Prep your vegetables. Dice the onion, celery, and carrot into small pieces.
Peel and cube the potatoes into 1-inch chunks. Rinse and drain the beans.
- Start the flavor base. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot with a pinch of salt.
Cook, stirring, for 6–8 minutes until soft and lightly golden.
- Add garlic and spices. Stir in the garlic, thyme, smoked paprika, and a pinch of red pepper flakes if using. Cook for 30–60 seconds until fragrant.
- Build the soup. Add the potatoes, beans, bay leaf, and broth. Stir, scraping the bottom of the pot to release any browned bits.
Bring to a gentle boil.
- Simmer until tender. Reduce to a steady simmer and cook for 18–22 minutes, or until the potatoes are tender when pierced with a fork.
- Blend for body. Remove the bay leaf. Using an immersion blender, blend the soup briefly—about 10–20 seconds—just to thicken it while leaving plenty of chunks. If you don’t have an immersion blender, scoop out 2 cups, blend in a blender, and return it to the pot.
- Season and brighten. Taste and season with salt and black pepper.
Stir in 1–2 teaspoons of apple cider vinegar or lemon juice to lift the flavors.
- Add greens (optional). If using spinach or kale, stir it in and simmer 2–3 more minutes until wilted and tender.
- Finish and serve. Ladle into bowls and top with chopped parsley or chives. Add a drizzle of olive oil, grated Parmesan, crumbled bacon, or a spoonful of yogurt if you like.
Keeping It Fresh
This soup keeps well and tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.
It will thicken as it sits; thin with a splash of water or broth when reheating. Reheat gently on the stove over medium-low heat, stirring often. For longer storage, freeze in individual portions for up to 3 months.
Let it cool completely before freezing, and leave a little headspace in containers to allow for expansion.
Benefits of This Recipe
- Affordable and accessible: Uses pantry staples and common produce you can find year-round.
- Nourishing and filling: Beans add protein and fiber; potatoes bring comfort and satiety.
- Flexible: Works with different beans, broths, and add-ins. Easy to make vegetarian or dairy-free.
- Weeknight friendly: From start to finish in about 40 minutes, with minimal prep.
- Great for meal prep: Reheats well and freezes nicely, making it ideal for batch cooking.
What Not to Do
- Don’t skip seasoning in layers: Add small amounts of salt as you cook, not just at the end. It makes a big difference.
- Don’t over-blend: You want some texture.
Too much blending can make it gummy, especially with starchy potatoes.
- Don’t let the garlic burn: Add it after the vegetables soften and cook it briefly to avoid bitterness.
- Don’t forget acidity: A small splash of vinegar or lemon at the end brightens the entire pot.
- Don’t overcrowd substitutions: Swap a few things, not everything at once, so the flavors stay balanced.
Alternatives
- Bean swaps: Use cannellini, great northern, navy, or even chickpeas. Black beans work but will change the color and flavor.
- Broth options: Vegetable broth keeps it vegetarian; chicken broth adds richness. For extra body, stir in a splash of milk or unsweetened oat milk at the end.
- Herb profiles: Try rosemary instead of thyme, or add a bay leaf and a little sage for a cozy, autumn vibe.
- Smoky twist: Add smoked paprika and a bit of chopped bacon or smoked sausage.
Sauté the meat first, then build the soup in the rendered fat plus olive oil.
- Green boost: Stir in kale, spinach, or Swiss chard during the last few minutes of cooking for color and nutrients.
- Texture play: Leave it chunky with no blending, or blend fully for a smoother soup. Top with toasted breadcrumbs or croutons for crunch.
FAQ
Which potatoes are best for potato and bean soup?
Yukon Golds are ideal because they hold their shape and blend into a naturally creamy texture. Russets work too and will break down more, making a thicker soup.
Red potatoes stay firmer and give a chunkier finish.
Can I use dry beans instead of canned?
Yes. Cook 1 to 1½ cups of dry beans until tender, then use them in place of the canned beans. Make sure they’re fully cooked and seasoned before adding to the soup so the flavor carries through.
How can I make it dairy-free or vegan?
The base recipe is already dairy-free and easily vegan if you use vegetable broth.
For a richer finish without dairy, add a drizzle of olive oil or a splash of unsweetened oat milk at the end.
How do I thicken the soup without blending?
Mash some potatoes and beans against the side of the pot with a spoon, then stir. The starch will thicken the soup while keeping most pieces intact.
What can I serve with this soup?
Crusty bread, a simple green salad, or a grilled cheese sandwich all pair well. For a protein boost, add roasted chicken on the side or stir in cooked sausage.
Can I make it in a slow cooker?
Yes.
Sauté the onion, celery, carrot, and garlic first for best flavor, then add everything to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours, blending partially at the end.
Is this freezer-friendly?
It freezes well. Cool the soup completely, portion into containers, and freeze for up to 3 months.
Thaw overnight in the fridge and reheat gently with a splash of broth or water if needed.
How do I avoid a bland soup?
Season at each step, use a flavorful broth, and finish with acidity. Don’t skip the herbs, and consider smoked paprika or a Parmesan rind during simmering for extra depth.
Can I add meat?
Absolutely. Brown diced bacon, pancetta, or sausage at the start, then build the soup in the same pot.
The rendered fat adds a savory, smoky base.
What if I don’t have an immersion blender?
Blend a portion in a standard blender and return it to the pot, or just mash some of the potatoes and beans by hand. Both methods give you a creamy body without special equipment.
Final Thoughts
Potato and bean soup is proof that simple ingredients can deliver big comfort. With a few smart steps—sautéing your aromatics, seasoning as you go, and finishing with a splash of acid—you’ll get a pot of soup that’s thick, flavorful, and completely satisfying.
Make it your own with greens, herbs, or a smoky twist. Keep a batch in the fridge for easy lunches, and enjoy how something so straightforward can feel so special.
Ingredients
Instructions
- Prep your vegetables. Dice the onion, celery, and carrot into small pieces. Peel and cube the potatoes into 1-inch chunks. Rinse and drain the beans.
- Start the flavor base. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot with a pinch of salt. Cook, stirring, for 6–8 minutes until soft and lightly golden.
- Add garlic and spices. Stir in the garlic, thyme, smoked paprika, and a pinch of red pepper flakes if using. Cook for 30–60 seconds until fragrant.
- Build the soup. Add the potatoes, beans, bay leaf, and broth. Stir, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil.
- Simmer until tender. Reduce to a steady simmer and cook for 18–22 minutes, or until the potatoes are tender when pierced with a fork.
- Blend for body. Remove the bay leaf. Using an immersion blender, blend the soup briefly—about 10–20 seconds—just to thicken it while leaving plenty of chunks. If you don’t have an immersion blender, scoop out 2 cups, blend in a blender, and return it to the pot.
- Season and brighten. Taste and season with salt and black pepper. Stir in 1–2 teaspoons of apple cider vinegar or lemon juice to lift the flavors.
- Add greens (optional). If using spinach or kale, stir it in and simmer 2–3 more minutes until wilted and tender.
- Finish and serve. Ladle into bowls and top with chopped parsley or chives. Add a drizzle of olive oil, grated Parmesan, crumbled bacon, or a spoonful of yogurt if you like.
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