White Bean and Potato Soup Recipe

White Bean and Potato Soup Recipe

Introduction:

This White Bean and Potato Soup is the perfect comforting meal for a chilly day. Packed with nutritious ingredients like Yukon Gold potatoes, cannellini beans, and fresh herbs, it’s a hearty and wholesome dish that’s easy to make with simple pantry staples.

The combination of creamy potatoes, tender beans, and aromatic herbs creates a flavorful base, while the optional add-ins let you customize the soup to your taste. Whether you’re vegetarian or not, this soup offers flexibility and great taste, making it a crowd-pleaser for all.

Plus, it’s a fantastic option for meal prep, as it can be stored and enjoyed throughout the week.

Let’s dive into the ingredients, instructions, and tips that will help you create this delightful soup.

Ingredients:

To prepare this comforting soup, you’ll need the following ingredients:

Main Ingredients:

2 tablespoons of olive oil: Used to sauté the onions and garlic, adding a rich, savory base to the soup.

1 medium yellow onion, diced: Onions are the foundation for many soups, providing flavor and aroma.

3 cloves garlic, minced: Garlic adds depth and enhances the soup’s overall flavor.

3 medium Yukon Gold potatoes, peeled and diced (or red potatoes): These potatoes become soft and creamy when cooked, adding texture to the soup.

2 cans (15 oz each) cannellini or Great Northern white beans, drained and rinsed: Beans add protein and fiber, making this soup a more filling and nutritious option.

4 cups vegetable broth (or chicken broth): The broth creates the liquid base of the soup, enriching the flavor.

1 teaspoon dried thyme: A fragrant herb that pairs wonderfully with beans and potatoes, bringing a savory note to the dish.

½ teaspoon dried rosemary: Rosemary adds a woodsy, earthy flavor, complementing the potatoes and beans.

Salt and freshly ground black pepper, to taste: These seasonings enhance the flavors and balance the dish.

½ teaspoon smoked paprika (optional): For those who enjoy a smoky depth of flavor, this optional spice brings a rich, subtle taste to the soup.

1 bay leaf: Bay leaves add a subtle aromatic quality to the soup.

Optional Add-ins:

1 cup chopped kale or spinach: These leafy greens can be added for an extra boost of nutrition and color. They also help create a heartier soup.

½ cup heavy cream or coconut milk: If you prefer a creamy texture, these ingredients will add richness to the soup. Coconut milk offers a dairy-free alternative.

Crumbled bacon or pancetta: If you’re not following a vegetarian diet, bacon or pancetta can be a delicious topping, adding a savory, crispy contrast to the soft soup.

Parmesan cheese, grated: This finishing touch provides a salty, nutty flavor and makes the soup even more delicious.

Instructions:

Here’s how to make the White Bean and Potato Soup:

Heat the Olive Oil:
Begin by heating the olive oil in a large pot over medium heat.

Once the oil is hot, add the diced onion and sauté for 3-4 minutes, until the onion becomes translucent and soft. Stir occasionally to prevent burning.

Sauté the Garlic:
Add the minced garlic to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter if overcooked.

Add the Potatoes:
Next, add the diced potatoes to the pot, stirring to combine with the onions and garlic.

Let the potatoes cook for 2-3 minutes, allowing them to absorb some of the flavors.

Add the Beans and Broth:
Pour in the drained and rinsed white beans, followed by the vegetable (or chicken) broth. Stir everything together to combine.

Add the dried thyme, rosemary, salt, pepper, smoked paprika (if using), and the bay leaf. Bring the soup to a simmer over medium-high heat.

Simmer the Soup:
Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir occasionally to ensure even cooking.

Mash the Potatoes (Optional):
If you prefer a thicker, creamier soup, use a potato masher to mash some of the potatoes in the soup.

This will create a more velvety texture. You can also use an immersion blender to blend the soup slightly, leaving it chunky or smooth, depending on your preference.

Add Optional Add-ins:
If you’re using kale or spinach, stir it in at this point and let it cook for about 5 minutes until wilted.

If you prefer a creamy soup, add the heavy cream or coconut milk now, stirring until well combined.

Serve and Garnish:
Once the soup is ready, remove the bay leaf and ladle it into bowls.

For extra flavor and texture, garnish with crumbled bacon or pancetta (if desired), and a generous sprinkle of grated Parmesan cheese. Enjoy!

Tips:

Customizing the Texture: If you prefer a smoother soup, you can use an immersion blender to blend the soup to your desired consistency.

Alternatively, you can blend half of the soup in a regular blender and then stir it back into the pot for a creamy texture with chunks.

Make It Spicy: For those who enjoy a little heat, you can add a pinch of red pepper flakes or a chopped jalapeño pepper along with the garlic.

Fresh Herbs: If you have fresh herbs available, you can replace the dried thyme and rosemary with their fresh counterparts.

Use about 1 tablespoon of fresh thyme and 1 teaspoon of fresh rosemary for a more vibrant flavor.

Vegetarian or Meat Options: For a vegetarian version, stick to vegetable broth and skip the bacon.

If you’re looking for a meaty soup, crumbled bacon, pancetta, or even sausage can add a savory boost.

Storage:

This White Bean and Potato Soup stores well for a few days, making it an excellent option for meal prep.

Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing: This soup freezes well, so if you want to make a larger batch, it’s easy to store it for later. Allow the soup to cool completely before portioning it into freezer-safe containers.

It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat on the stove over low heat until warmed through.

Avoid Freezing Cream: If you’ve added heavy cream or coconut milk to your soup, keep in mind that the cream may separate when frozen and thawed.

To avoid this, you can freeze the soup without the cream and add it just before serving.

Serving Suggestions:

This White Bean and Potato Soup is hearty enough to stand on its own as a meal, but it can also be served alongside other dishes for a more complete dining experience. Here are a few serving ideas:

Crusty Bread: Serve the soup with a side of crusty bread or a baguette for dipping. The bread will absorb the flavorful broth and make the meal even more satisfying.

Salad: A light, fresh salad with a tangy vinaigrette pairs well with the richness of the soup. Try a simple green salad with mixed greens, cherry tomatoes, and a balsamic dressing.

Cheese Plate: For a more indulgent meal, serve the soup with a cheese plate featuring a variety of cheeses, such as Brie, cheddar, and goat cheese. This makes for an impressive and delicious appetizer or side dish.

Conclusion:

This White Bean and Potato Soup is not only delicious but also versatile, making it a perfect choice for various dietary preferences.

Whether you’re looking for a vegan meal or a comforting soup with some savory toppings, this recipe can be tailored to fit your needs. The best part is that it’s easy to make, requires minimal ingredients, and is incredibly satisfying. It’s a great dish for cozy family dinners, meal prepping for the week, or serving at gatherings. Enjoy!

White Bean and Potato Soup Recipe