Potato and Bean Soup
This Potato and Bean Soup is creamy, hearty, and packed with flavor! Made with tender potatoes, white beans, and a rich, savory broth, it's the perfect one-pot meal for a cozy night. Easy to make, budget-friendly, and great for meal prep—this soup will quickly become a family favorite!
Calories: 280kcal
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.