Get ready to cozy up with a bowl of pure comfort, because Potato and Bean Soup is about to become your new weeknight go-to! This hearty, plant-based classic is packed with tender Yukon Gold potatoes, creamy white beans, and a medley of vegetables and herbs, simmered to perfection in a rich vegetable broth. Whether you’re feeding the family or meal prepping for the week, this soup is as satisfying as it is easy to make, with plenty of wholesome flavor and a texture that’ll have everyone coming back for seconds.

Potato and Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Potato and Bean Soup is in its simple ingredients, each chosen for a reason—from the richness of olive oil to the earthy aroma of fresh parsley at the finish. Here’s exactly what you’ll need and why every component matters:

Olive oil: Adds richness and helps soften the aromatics at the start for a flavorful base.
Onion: Offers a sweet, mellow flavor that forms the backbone of any great soup.
Garlic: A little goes a long way for depth and warmth; fresh is best here!
Potatoes (Yukon Gold): Their creamy texture thickens the soup and gives that iconic, comforting bite.
Carrots: Bright and subtly sweet, they add color and balance.
Celery: Essential for classic soup flavor and a gentle crunch.
Dried thyme: Perfumes the broth with herby notes that pair perfectly with beans.
Dried oregano: Brings a peppery, earthy aroma that lifts the veggies.
Vegetable broth: Acts as the foundation—choose a flavorful, low-sodium one if possible.
White beans: Cannellini, great northern, or navy beans all offer creaminess and hearty protein.
Bay leaf: Imparts an elusive savory flavor; just remember to fish it out before serving.
Salt and pepper: Adjust to taste—seasoning is key!
Fresh parsley (optional): Adds a final burst of color and fresh, grassy flavor at the end.

How to Make Potato and Bean Soup

Step 1: Sauté the Onion and Garlic

Begin by heating olive oil in a large soup pot over medium heat. Toss in your chopped onion and let it sauté for 3-4 minutes until it becomes soft and fragrant. Stir in the minced garlic and continue cooking for one more minute—this step is all about unlocking those sweet and savory base notes that will carry through every spoonful of Potato and Bean Soup.

Step 2: Add the Vegetables

Next, add your diced potatoes, sliced carrots, and celery to the pot. Let them cook for about 5 minutes, stirring now and then so the veggies begin to soften ever so slightly. This gentle pre-cooking ensures the potatoes will be perfectly tender later without breaking apart.

Step 3: Season and Pour in Broth

Sprinkle the dried thyme and oregano directly onto the veggies, giving them a quick stir to coat. The combination of these herbs helps develop a savory, layered aroma. Pour in the vegetable broth, drop in the bay leaf, and bring everything to a lively boil.

Step 4: Simmer the Soup

Once boiling, reduce the heat and let the soup simmer uncovered for 20-25 minutes. This is when the flavors really marry and the potatoes become beautifully tender while infusing the broth with heartiness. Remember to occasionally check and give it a good stir, making sure nothing is sticking to the bottom.

Step 5: Add Beans and Finish

Finally, stir in your drained and rinsed white beans, letting everything cook together for another 5 minutes until the beans are warmed through. Remove the bay leaf, taste, and adjust with salt and pepper as needed. For an extra touch of vibrancy, sprinkle chopped fresh parsley over the top before serving, and enjoy your steaming bowl of Potato and Bean Soup!

How to Serve Potato and Bean Soup

Garnishes

Never underestimate the power of a simple garnish! Brighten up your Potato and Bean Soup with a generous sprinkle of fresh parsley, a twist of cracked black pepper, or even a drizzle of high-quality olive oil. If you’d like a bit of tang, a dash of lemon juice or a few shavings of Parmesan (if not vegan) can elevate each bowl to something truly special.

Side Dishes

This soup plays beautifully with an array of sides. Serve it with thick slices of crusty bread for dunking, a fresh green salad for a crisp contrast, or even a simple grilled cheese sandwich for the ultimate comfort meal. If you want to keep things light, toss together a quick coleslaw to add a nice crunch alongside every comforting bite.

Creative Ways to Present

For a fun twist, ladle Potato and Bean Soup into small mugs for a cozy appetizer or party starter, or serve it in rustic bread bowls for a memorable main course. Add sautéed greens or a swirl of vegan pesto on top for a splash of color and extra nutrition. It’s the kind of dish that invites a bit of creativity every time you serve it!

Make Ahead and Storage

Storing Leftovers

Store any leftover Potato and Bean Soup in an airtight container in the fridge for up to 4 days. The flavors only get better as they mingle, making this a wonderful make-ahead option for lunches or easy dinners all week. Just be sure to let the soup cool to room temperature before refrigerating.

Freezing

This soup is freezer-friendly too! Ladle completely cooled portions into freezer-safe containers or zip-top bags (leaving some room for expansion), then freeze for up to 3 months. When you’re craving a bowl of cozy, it’s ready whenever you are—just thaw in the fridge overnight.

Reheating

To reheat, bring soup to a gentle simmer on the stovetop, stirring occasionally until hot throughout. If it looks a bit thick (potatoes sometimes soak up broth when stored), simply add a splash of water or extra broth to reach your desired consistency. Alternatively, you can reheat individual portions in the microwave for busy days.

FAQs

Can I use a different type of potato for Potato and Bean Soup?

Absolutely! While Yukon Gold potatoes are great for their creamy texture, you can also use russet or red potatoes if that’s what you have on hand. Just note the soup’s texture may vary—a waxier potato will hold its shape more, while a starchy potato may break down and make the soup creamier.

How can I add protein to make it more filling?

The beans already provide a nice protein boost, but you can easily add more! Toss in extra beans, some cooked lentils, or even diced smoked tofu for a heartier meal. Just heat them through in the final minutes of simmering.

Is Potato and Bean Soup safe for gluten-free diets?

Yes, Potato and Bean Soup is naturally gluten-free, provided your vegetable broth doesn’t contain wheat or gluten fillers. Double-check the label if you’re serving someone with a sensitivity, and you’re all set!

Can I make Potato and Bean Soup in a slow cooker?

Definitely! Sauté the onion and garlic first for maximum flavor, then add everything except the beans to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in the beans at the end, let them heat through, and enjoy.

What if I want a creamier soup without using dairy?

No problem! Simply mash a portion of the cooked potatoes right in the pot using a potato masher, or use an immersion blender to partially blend the soup. This will thicken and creamify the texture beautifully—no dairy needed.

Final Thoughts

With its wholesome ingredients, soul-warming simplicity, and make-ahead convenience, Potato and Bean Soup is sure to become a staple in your kitchen. Give it a try—even just once—and you might find yourself craving it time and time again!