White Bean and Potato Soup

JE
Jennifer

Cuisine: American
Categories: Soups, Healthy Meals & Vegetables

Recipe Source: Allie

This White Bean and Potato Soup is a comforting and flavorful classic. It's creamy, hearty, and packed with nutritious ingredients like tender potatoes, protein-rich white beans, and aromatic vegetables. This soup is perfect for a cozy weeknight dinner or a satisfying lunch. It's simple to make, budget-friendly, and easily customizable to your liking.  

White Bean and Potato Soup
potatoes
beans

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 5 servings

Ingredients:

  • 1 onion, finely diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes
  • 5 ½ cups (1.3 liters) low sodium vegetable broth
  • 4-5 medium Yukon gold potatoes (1.76 lbs (800 g)), diced into small bite-size pieces
  • 2 cans (15 ounces(425 g)) white beans, drained and rinsed
  • 3 bay leaves
  • 1 teaspoon salt, or to taste
  • pepper to taste
  • 3 handfuls fresh kale, removed from stem and torn into bite-size pieces
  • 1 lemon, juiced (about 2-3 tablespoons)

Directions:

  1. For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt.
  2. Cook on medium, adjusting the heat if necessary to not burn the veggies.
  3. Cook for 8-10 minutes or until the veggies have softened, they will release their own liquid which they’ll cook in.
  4. When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan. Alternatively, you can start with ¼ cup of water to cook the veggies in.
  5. Add garlic, thyme, and crushed red pepper, then cook for about 1 minute.
  6. If any more brown bits have formed on the bottom of the pot, add some of the vegetable broth to deglaze the pan, using a wooden spoon or silicone spatula to scrape off the browned bits.
  7. Add the rest of the vegetable broth, potatoes, beans, bay leaves, the 1 teaspoon salt, and pepper then stir to combine.
  8. Bring to a boil, then lower to a simmer.
  9. Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender.
  10. Remove bay leaves.
  11. Blend ⅓ to ½ of the soup for a creamier consistency using an immersion blender, or remove about ⅓ to ½ of the soup to put in a blender and blend.
  12. If using a blender, remove the feeder cap to vent to release pressure from the hot ingredients, use a clean kitchen towel over the lid to prevent splattering.
  13. Don’t fill your blender more than ½ full with hot soup, blend in batches if necessary. If using a blender, return the soup back to the pot after blending.
  14. Add lemon juice, kale, and stir to combine.
  15. Taste for seasoning and serve once the kale is wilted.

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