White Bean Potato Soup
Ingredients
- 4 medium potatoes peeled and diced
- 2 cans 15 oz each of white beans (cannellini or great northern), drained and rinsed
- 1 medium onion finely chopped
- 2 carrots peeled and diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth for a non-vegetarian version
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt & black pepper to taste
- 2 tablespoons olive oil
- ½ cup heavy cream optional, for extra creaminess
- 2 cups spinach or kale optional, for added greens
Instructions
Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery, cooking for 5-7 minutes until softened.
Add Garlic & Herbs
- Stir in minced garlic, thyme, and rosemary, cooking for 1-2 minutes until fragrant.
Simmer the Soup
- Add diced potatoes and vegetable broth.
- Bring to a boil, then reduce heat and let it simmer for 15 minutes, or until potatoes are tender.
Add the White Beans
- Stir in the drained beans, letting them warm through for 10 minutes.
- If you prefer a creamier soup, use an immersion blender to blend part of the soup while leaving some chunks.
Finish & Serve
- If using, stir in heavy cream and spinach/kale, cooking for a few more minutes until the greens wilt.
- Season with salt and black pepper to taste.
- Ladle into bowls and serve with crusty bread for the ultimate cozy meal!
Notes
- Don’t Overcook the Potatoes – You want them tender but not mushy.
- For a Thicker Soup – Blend half the soup with an immersion blender, or mash some of the potatoes with a fork.
- For a Lighter Version – Skip the heavy cream and use more broth instead.
- Make it Vegan – Use coconut milk or cashew cream in place of heavy cream.
- Boost the Flavor – Add a splash of lemon juice or white wine before serving.