There’s nothing like a warm, homemade bowl of Potato and Bean Soup to bring comfort to your table. This rich and creamy soup is packed with tender potatoes, hearty beans, and savory seasonings that blend together for the perfect balance of flavor and texture. Whether you need a cozy weeknight dinner or a satisfying meal prep option, this recipe is a must-try!
Pair it with Ham and Cheese Butter Swim Biscuits for a delicious, buttery side, or add a fresh veggie element with Creamy Garlic Parmesan Broccoli with Bacon. Let’s get cooking!
Why You’ll Love This Recipe
Thick, creamy, and full of flavor
Easy one-pot meal with minimal cleanup
Budget-friendly & pantry-staple ingredients
Perfect for meal prep – reheats beautifully
Customizable – add veggies, bacon, or extra spices
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 medium potatoes, peeled & diced
- 2 cups canned white beans, drained & rinsed
- 4 cups vegetable or chicken broth
- 1 cup milk or heavy cream
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- Optional: ½ cup cooked bacon or ham for extra flavor
Looking for more protein? Serve this soup with Cottage Cheese Egg Bake for a protein-packed meal!
How to Make Potato and Bean Soup
- Sauté the aromatics – Heat butter or oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add potatoes & seasonings – Stir in the diced potatoes, thyme, paprika, salt, and pepper. Let them cook for about 2 minutes, stirring occasionally.
- Pour in the broth – Add the vegetable or chicken broth and bring to a gentle boil. Reduce heat and let it simmer for 15-20 minutes, until the potatoes are tender.
- Blend for creaminess – Use an immersion blender to blend part of the soup, leaving some potato chunks for texture. (Or transfer half the soup to a blender, then pour it back into the pot.)
- Add beans & milk – Stir in the beans and milk (or cream). Let everything simmer for another 5 minutes. Adjust seasoning if needed.
- Serve & enjoy! Garnish with fresh herbs, shredded cheese, or crispy bacon for extra flavor.
What to Serve with Potato and Bean Soup
🥖 Crusty Bread – Perfect for dipping! Try it with Ham and Cheese Butter Swim Biscuits for a buttery, cheesy pairing.
🥗 A Fresh Salad – Balance the richness with a crisp green salad.
🥓 Bacon or Ham – Adds a smoky, savory twist.
🥦 Veggies on the Side – Creamy Garlic Parmesan Broccoli with Bacon is a perfect match!
Tips for the Best Potato and Bean Soup
Use starchy potatoes (like Russet or Yukon Gold) for a naturally thick texture.
For extra creaminess, blend a portion of the soup instead of adding heavy cream.
Add veggies like carrots, celery, or spinach for more nutrients.
Spice it up! A pinch of cayenne or red pepper flakes gives it a little kick.
Store leftovers properly – The soup thickens as it sits, so add a splash of broth or milk when reheating.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let the soup cool completely, then freeze in portions for up to 3 months.
- Reheat: Warm on the stovetop over low heat, adding a little broth or milk to restore the consistency.
More Comforting Recipes to Try!
- Cottage Cheese Egg Bake – A protein-packed breakfast or side.
- Ham and Cheese Butter Swim Biscuits – Buttery, cheesy biscuits that pair perfectly with this soup.
- Creamy Garlic Parmesan Broccoli with Bacon – A rich and flavorful veggie side.
Final Thoughts – A Cozy, Hearty Soup for Any Day!
This Potato and Bean Soup is the ultimate comfort food—rich, creamy, and loaded with hearty ingredients. It’s easy to make, customizable, and perfect for meal prep. Whether you enjoy it for lunch, dinner, or a meal on the go, it’s sure to become a new favorite.
Try this recipe and share your results on Pinterest 👉 @TheKitchenJoyy 😊🥔🍲
Potato and Bean Soup
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 4 medium potatoes peeled & diced
- 2 cups canned white beans drained & rinsed
- 4 cups vegetable or chicken broth
- 1 cup milk or heavy cream
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & black pepper to taste
- Optional: ½ cup cooked bacon or ham for extra flavor
Instructions
- Sauté the aromatics – In a large pot, melt butter over medium heat. Add diced onion and cook for 2-3 minutes. Stir in minced garlic and cook for another 30 seconds.
- Cook the potatoes – Add diced potatoes, thyme, smoked paprika, salt, and black pepper. Stir well and cook for 2 minutes.
- Simmer with broth – Pour in the broth and bring to a gentle boil. Reduce heat and let simmer for 15-20 minutes, or until potatoes are tender.
- Blend for creaminess – Use an immersion blender to blend part of the soup while keeping some potato chunks for texture.
- Add beans & milk – Stir in the beans and milk (or cream) and let simmer for another 5 minutes.
- Serve & enjoy! Garnish with fresh herbs, shredded cheese, or crispy bacon.
Notes
- For a thicker soup, mash some potatoes before adding the beans.
- For a dairy-free version, swap milk with coconut milk or a plant-based alternative.
- Extra flavor? Add cooked ham, bacon, or shredded chicken.
- Spice it up! A pinch of cayenne or red pepper flakes gives a slight kick.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.