Bean and Potato Soup

When you need to warm up in a hurry, this cozy bean and potato soup is ready in 35 minutes and comes together with simple ingredients you probably already have on hand. Adding canned beans to soup recipes is one of my favorite ways to sneak more legumes into my diet, and this recipe gets its boost of plant-based protein, fiber and hearty texture from creamy white beans.

It’s loaded with tender potatoes and sweet carrots, which are simmered in store-bought broth. Some of the potatoes are mashed to thicken the soup and give it a creamy texture. And a mixture of all-purpose flour and sour cream finishes the soup with rich, velvety goodness, making it perfect for chilly nights or an easy weeknight dinner.

Bean and Potato Soup Ingredients

• Carrots: Shredded carrots cook faster than chopped ones, and bring a subtle natural sweetness to the soup. You can shred them by hand or opt for a bag of preshredded carrots for convenience.
• Butter: A small pat of butter is used to saute the carrots, and adds a touch of rich flavor to the soup’s base. For a dairy-free option, substitute butter with olive oil.
• Broth: Chicken broth will give your soup a slightly richer flavor, but vegetable broth works perfectly if you prefer a vegetarian option.
• Potatoes: Starchy potatoes, such as russets or creamy Yukon Golds, work well to thicken the soup naturally. Peel the potatoes for smooth texture, or leave the skins on for a more rustic feel.
• Garlic: This recipe calls for a single clove of minced garlic, but you can increase the amount for more punch.
• Dill: Dried dill adds a light, herbaceous note that brightens the soup. If you’d rather use fresh dill, add 1-1/2 tablespoons (roughly triple the amount) at the end of cooking to preserve its flavor.
• Great northern beans: These white beans are creamy and mild, and bring plant-based protein to the soup. If you can’t find them, swap in a can of cannellini or navy beans for a similar texture.
• Flour: A bit of all-purpose flour helps thicken the soup, giving it a smooth, velvety texture. To prevent lumps, mix the flour into the sour cream before adding it to the pot.
• Sour cream: Sour cream makes the soup creamy and rich with a subtle tang. You can substitute plain Greek yogurt for a lighter version, but add it once the soup has been removed from the heat to prevent curdling.

Directions

Step 1: Saute the carrots

In a large saucepan, melt the butter over medium heat. Add the carrots and cook them for about four minutes until they’re tender.

Step 2: Simmer the potatoes

Stir in the broth, potatoes, garlic and dill. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer the soup for 25 minutes, or until the potatoes are fork-tender.

Step 3: Thicken the soup

Use a slotted spoon to remove half the potatoes from the pot and transfer them to a bowl. Use a fork or potato masher to mash them, then stir them back into the soup.

Editor’s Tip: Don’t worry about mashing the potatoes perfectly smooth. A few lumps are OK and will add texture to the soup.

Step 4: Add the beans and remaining ingredients

Stir in the drained, rinsed beans. In a small bowl, whisk together the flour, sour cream and pepper until smooth, then stir them into the soup. Continue cooking over low heat for five minutes, stirring occasionally, until it’s heated through. Don’t let the soup boil, or the sour cream may curdle. Serve the soup warm.

Potato and Bean Soup Variations

• Boost the veggies: Saute chopped celery and onion with the carrots to give the soup a classic aromatic base, or toss in diced zucchini or bell peppers for extra texture. You can also stir in a cup of frozen peas or a couple of handfuls of fresh spinach, kale or Swiss chard during the last few minutes of cooking for a vibrant pop of green.
• Add cheese: Melt 1 cup of shredded cheddar or Monterey Jack into the soup at the end of the cooking time for a richer, creamier cheesy potato soup. Or sprinkle grated Parmesan on top of each bowl for a nutty finish.
• Make it meaty: Stir in cooked shredded chicken and warm it through, or brown bulk sausage, crumbled bacon or diced ham before sauteing the carrots to add rich, smoky flavor. You can also add cooked turkey, kielbasa slices or even cooked ground beef for a heartier soup.
• Spice it up: Add a pinch of crushed red pepper flakes with the carrots for gentle warmth, or stir in a dash of hot sauce before serving to give the soup an extra kick.

How to Store Bean and Potato Soup

Let the soup cool slightly, then transfer it to an airtight container and store it in the refrigerator for up to four days.

Can you freeze bean and potato soup?

Yes, you can freeze bean and potato soup for up to three months. Let the soup cool, then transfer it to airtight, freezer-safe containers or heavy-duty freezer bags and freeze it. Thaw the soup overnight in the refrigerator before reheating it on the stovetop.

How do you reheat bean and potato soup?

Gently reheat leftover soup on the stovetop over low heat, stirring occasionally, or microwave it in 30-second intervals until it’s warmed through. If the soup has thickened in the fridge, stir in a splash of broth to bring back its smooth, creamy texture.

Bean and Potato Soup Tips

Can I make this soup in a slow cooker?

Yes, this bean and potato soup recipe can easily be adapted into a slow-cooker dump dinner. Simply combine all the ingredients except the sour cream in your slow cooker. Cook the soup on low for six to seven hours or on high for three to four hours. Before serving it, use a slotted spoon to scoop out half the potatoes, mash them and stir them back into the pot with the sour cream mixture. Warm the soup until it’s heated through and serve it immediately.

Can I make this soup vegetarian or vegan?

Absolutely! To make a vegetarian potato bean soup, simply use vegetable broth in place of chicken broth. For a vegan version, saute the carrots in cooking oil instead of butter and swap the sour cream for a plant-based alternative. You can use coconut milk to keep the soup rich and creamy without any dairy.

What can you serve with potato bean soup?

This creamy bean and potato soup is hearty enough to enjoy on its own—just add crusty bread, buttery crackers or soft pretzel nuggets for dunking, or serve it in small bread bowls for a fun, cozy meal. For a heartier meal, pair it with a melty grilled cheese sandwich, or balance the richness with a fresh green salad dressed with a light vinaigrette.