This cozy Potato and Bean Soup is one of those throw-it-together meals that always hits the spot.
It’s creamy, hearty, and so simple to make with just a few pantry staples.
It’s perfect for chilly nights when you need something warm in your belly without a lot of fuss.
Everything cooks in one pot, so cleanup is easy, too.
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium russet potatoes, peeled and diced
- 1 (15 oz) can white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup whole milk (or dairy-free milk for vegan option)
- Optional: chopped fresh parsley for garnish
Why I Love This Recipe
This soup reminds me of the kind my grandma used to make on Sundays. She never measured a thing, but it always came out perfect—full of simple, nourishing ingredients that made you feel cared for. I’ve added a few of my own touches, but it keeps that same homemade magic.
- It uses pantry staples you probably already have
- It’s creamy without needing any cream
- Comes together in just about 40 minutes
- Feels like comfort in a bowl
Servings and Cook Time
Servings: 4
Cook Time: 40 minutes
Why This Recipe Works (Quick Science)
The starch from the potatoes helps naturally thicken the soup as it simmers. White beans add creaminess and protein, while simmering everything together lets the flavors blend. Adding milk at the end gives it a smooth finish without overpowering the veggie flavors.
Common Mistakes
- Not cutting potatoes evenly – Uneven pieces cook at different speeds, leaving some mushy and others undercooked
- Boiling too fast – A gentle simmer lets everything cook through without the potatoes falling apart
- Not rinsing the beans – That extra liquid can mess with the soup’s texture and taste
What to Serve With
- Warm crusty bread or garlic toast
- A side salad with lemon vinaigrette
- Grilled cheese sandwich
- Roasted Brussels sprouts or green beans
FAQ
Can I freeze this soup?
Yes, but skip the milk before freezing. Add it after reheating for the best texture.
Can I use canned potatoes?
Fresh is better, but in a pinch, canned (drained) will work. They’re softer, so stir them in later.
Can I blend it?
Yes! Blend half for a creamy texture or all of it for a smooth soup.
Can I use a different bean?
Yes—navy beans or chickpeas work great, too.
Pro Tips
- Dice the veggies small so they cook evenly and fast
- Let the soup rest 5 minutes before serving for the flavors to deepen
- Stir often while simmering to prevent sticking
- Want extra richness? Add a small pat of butter at the end
- For more flavor, sauté the veggies until slightly golden before adding the broth
Tools Needed
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap russet potatoes with Yukon gold for a buttery texture
- Use chicken broth instead of veggie if you’re not vegetarian
- Add a pinch of red pepper flakes for a little heat
- Toss in spinach or kale at the end for extra greens
Make Ahead Tips
Chop all veggies ahead and store them in the fridge in sealed containers. The soup itself can be made 2 days ahead and tastes even better the next day.
Instructions
Step 1: Sauté onion, garlic, carrot, and celery
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for about 5–6 minutes until the veggies are softened and fragrant.
Step 2: Add potatoes, beans, broth, and seasoning
Stir in 3 peeled and diced russet potatoes, 1 drained can of white beans, 4 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well.
Step 3: Simmer the soup
Bring to a boil, then reduce heat and let it simmer uncovered for about 20–25 minutes, or until the potatoes are fork-tender and the soup has thickened a bit.
Step 4: Stir in milk
Turn off the heat. Stir in ½ cup whole milk until fully combined for a creamy finish. Taste and adjust seasoning if needed.
Step 5: Serve and garnish
Ladle the soup into bowls. Top with chopped fresh parsley if desired. Serve hot.
Leftovers and Storage
- Store in airtight containers in the fridge for up to 4 days
- Reheat on the stove over low heat, stirring gently
- Freeze for up to 2 months, but leave out the milk and add it after reheating
Final Thoughts
This Potato and Bean Soup is one of those easy wins that brings big flavor with minimal effort. Whether you’re meal-prepping or just need a quick comforting dinner, this recipe is going to come through for you. I’d love to hear how it went for you—drop a comment and let me know how it turned out or if you have any questions!