Description
A comforting and creamy White Bean and Potato Soup featuring tender potatoes, white beans, and a flavorful blend of vegetables and herbs. This easy-to-make soup is blended partially to create a velvety texture and topped with fresh herbs and parmesan cheese for an added burst of flavor.
Ingredients
Vegetables
- 2 medium russet potatoes, peeled and diced (½ inch cubes)
- 1 yellow onion, peeled and diced
- 2-3 carrots, peeled and sliced into thin rounds or diced
- 2 celery ribs, peeled and diced
- 3-4 cloves garlic, peeled and minced
Seasonings & Oil
- 2 TBSP butter
- 1 TBSP olive oil
- 2 tsp Italian seasoning blend (Mrs. Dash recommended)
- ½ tsp salt
- ¼ tsp black pepper
Liquids & Beans
- 4-5 cups vegetable broth (or chicken broth)
- 2 cans white beans (cannellini or great northern), drained and rinsed
Toppings (Optional)
- ¼ - ½ cup freshly grated parmesan cheese
- Fresh rosemary, parsley, and/or thyme
Instructions
- Prepare the Vegetables: Peel the potatoes, onion, celery, carrots, and garlic. Dice the potatoes into ½ inch cubes for quicker cooking. Slice carrots into thin rounds or dice them. Mince the garlic finely.
- Gather Ingredients: Measure out the butter, olive oil, Italian seasoning, salt, and pepper. Drain and rinse the white beans to prepare for soup assembly.
- Sauté Vegetables: Heat a large pot or Dutch oven over medium-high heat. Melt the butter and olive oil, then add the diced onions, celery, and carrots. Cook until the edges start to turn lightly golden, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic along with the Italian seasoning, salt, and pepper. Sauté for an additional minute until the garlic is fragrant but not browned.
- Add Potatoes, Broth, and Beans: Add the diced potatoes, vegetable or chicken broth, and the rinsed white beans to the pot. Use 4 cups broth for a thicker, stew-like consistency or up to 5 cups for a brothier soup.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low so it simmers actively. Cover the pot and cook for about 20 minutes or until the potatoes and carrots are fork-tender.
- Blend the Soup: Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy base. Alternatively, ladle portions into a blender or food processor and puree until smooth, then return to the pot. This step thickens and enriches the texture.
- Adjust Flavor and Serve: Taste the soup and adjust seasonings as desired, adding extra herbs or spices if preferred. Serve hot, topped with freshly grated parmesan cheese and optional fresh herbs such as rosemary, parsley, or thyme.
- Storage: Leftover soup keeps well in airtight containers in the refrigerator for several days and can be frozen for up to one month for easy reheating and meal prep.
Notes
- For a thicker consistency, use 4 cups broth; add more broth if you prefer a thinner soup.
- Frozen diced carrots can be used as a convenient alternative to fresh carrots.
- Adjust salt, pepper, and Italian seasoning according to taste especially if increasing broth volume.
- Partially blending the soup enhances creaminess without needing cream, keeping it lighter.
- Fresh herbs and parmesan cheese toppings provide extra flavor and visual appeal but are optional.
- This soup freezes well, making it perfect for meal prep and reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
