There’s something uniquely satisfying about a bowl of soup that is both hearty and creamy, the kind that warms you from the inside out on a drizzly afternoon. It’s the sort of meal that feels like a hug in a bowl. This Potato Bean Soup is exactly that. It marries the earthy, comforting texture of potatoes with the subtle, creamy bite of white beans, all swimming in a savoury broth enriched with aromatic herbs. I make this creamy potato bean soup on a near-weekly basis during the colder months – it’s become a proper family favourite.

What makes this particular bean soup recipe so special is its balance. It’s nourishing without being heavy, and the flavour profile is layered yet approachable. The potatoes break down just enough to lend a natural creaminess to the broth, while the cannellini beans hold their shape, providing a delightful textural contrast. This isn’t just a simple soup; it’s a well-rounded, substantial meal.

This recipe is ideal for those days when you need something wholesome and straightforward to put on the table. It works beautifully for a comforting weeknight dinner, a lazy weekend lunch, or even as a starter for a more elaborate meal. Anyone who appreciates a genuinely satisfying and flavourful soup will find themselves coming back to this one time and again.

Recipe Overview

This Potato Bean Soup is a deeply savoury and satisfying dish that combines rustic flavours in a wonderfully creamy broth. The base of softened onions, carrots, and celery builds a foundational sweetness, which is enhanced by garlic, rosemary, and thyme. A little smoked paprika adds a subtle, warming depth. I’ve found that letting the aromatics sweat for a full ten minutes before adding any liquid is the key to unlocking their deepest flavour.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Potato Bean Soup

• Genuine Flavour: The taste is wonderfully layered. You get the earthy sweetness from the potatoes and carrots, a savoury backbone from the stock and herbs, and a gentle creaminess from the cannellini beans that ties everything together.
• Ready in Under an Hour: From chopping the first onion to ladling the finished soup into bowls, the entire process takes about 50 minutes, making it brilliant for a weeknight.
• Flexible Recipe: This soup is very forgiving. You can swap the cannellini beans for butter beans or haricot beans. You can also add other vegetables like leeks or parsnips along with the carrots.
• Great for Batch Cooking: It’s one of those recipes that tastes even better the next day as the flavours meld. It’s great for making a large batch on a Sunday to enjoy for lunches throughout the week.
• Family Tested: This hearty soup is one of the few meals that everyone in my house agrees on. My husband, who’s usually picky, asked for seconds the first time I made it!

Potato Bean Soup

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 6 servings

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Ingredients You’ll Need

The beauty of this soup lies in its use of simple, everyday ingredients. I always recommend using a good quality vegetable stock, as it forms the flavour base. The Knorr vegetable stock pots are my go-to for a rich, well-rounded taste without any fuss.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 900g Maris Piper potatoes, peeled and cut into 2cm cubes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1.5 litres vegetable or chicken stock
• 2 x 400g tins cannellini beans, drained and rinsed
• 50ml double cream (optional, for extra richness)
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, finely chopped, for garnish

Ashley’s Tip: While Maris Pipers are great for a creamy result, if you prefer your potatoes to hold their shape a bit more for a chunkier soup, use a waxier variety like Charlotte potatoes. They won’t break down as much during cooking.

How to Make Potato Bean Soup

The process for making this creamy soup is straightforward. The key is to build the flavours in layers, starting with a well-cooked aromatic base. This ensures the final dish is rich and savoury.

1. Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This slow cooking step is crucial for developing sweetness.
2. Add the minced garlic, dried rosemary, dried thyme, and smoked paprika to the pot. Stir continuously for one minute until the spices are fragrant. Be careful not to let the garlic burn.
3. Tip in the cubed potatoes and give everything a good stir to coat the potatoes in the aromatics. Pour in the vegetable stock and season generously with salt and pepper.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
5. Add the drained and rinsed cannellini beans to the pot and let them simmer for another 5 minutes to warm through.
6. Now for the creamy texture. You can use an immersion blender to pulse the soup directly in the pot a few times. What works best for me is blending about half the soup, which gives you that luscious texture while still leaving plenty of hearty chunks of potato and whole beans. Alternatively, ladle about half the soup into a regular blender, blend until smooth, and return it to the pot.
7. Stir in the double cream (if using) and the fresh lemon juice. The lemon juice really brightens all the flavours. Taste the soup and adjust the seasoning with more salt and pepper if needed.
8. Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley or chives, and serve immediately.

Tips From My Kitchen

• The Power of Patience: Don’t rush the first step of sweating the onion, carrot, and celery. Cooking them slowly over a medium-low heat for the full 10 minutes creates a sweet, flavourful base that you just can’t get by cooking them quickly.
• The Secret Step: The splash of lemon juice at the end is non-negotiable for me. I learned that adding a touch of acid at the end of cooking can brighten and balance savoury dishes, and it truly lifts this hearty soup from good to great.
• Make-Ahead: You can chop all your vegetables (onion, carrots, celery, potatoes) a day in advance. Keep the potatoes submerged in cold water in the fridge to prevent them from browning. The soup itself can be made up to 3 days ahead.
• Storage: Store any leftover potato bean soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the hob or in the microwave. The soup will thicken as it cools, so you may need to add a splash of water or stock when reheating.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.

• Large stockpot or Dutch oven
• Immersion blender (or a standard blender)
• Ladle
• Sharp knife and cutting board

Common Mistakes to Avoid

• Under-seasoning: Potatoes and beans absorb a lot of salt. Be sure to season at the beginning and then taste and adjust again at the very end before serving. A well-seasoned soup is a delicious soup.
• Boiling Too Rapidly: Once the soup comes to a boil, immediately reduce it to a gentle simmer. Boiling it too vigorously can cause the potatoes to break down too quickly and turn mushy before they are fully cooked through.
• Skipping the Garnish: A little sprinkle of fresh herbs like parsley or chives right before serving adds a burst of fresh, vibrant flavour that cuts through the richness of the creamy soup. It’s a small step that makes a big difference.

Delicious Variations to Try

This is a fantastic base recipe that you can easily adapt to your own taste or what you have in the cupboard.

• Spicy Potato Bean Soup: Add 1/2 teaspoon of chilli flakes along with the garlic and other spices to give the soup a gentle, warming heat.
• Vegan Option: The soup is easily made vegan. Simply ensure you use olive oil instead of butter, a vegan-friendly vegetable stock, and either omit the double cream or use a plant-based alternative like oat cream.
• Add Some Greens: Stir in a few large handfuls of fresh spinach or kale during the last 5 minutes of cooking. The greens will wilt down into the soup, adding extra nutrients and a lovely colour.
• Make it Meaty: For a non-vegetarian version, fry some chopped bacon or pancetta in the pot before adding the onions. Remove with a slotted spoon and set aside, then stir it back in at the end for a salty, crispy garnish.

What to Serve With Potato Bean Soup

This soup is a satisfying meal on its own, but a few accompaniments can make it even better.

• Crusty Bread: A thick slice of crusty sourdough or a warm baguette is essential for mopping up every last drop of the delicious broth.
• A Simple Green Salad: A light salad with a sharp vinaigrette provides a fresh contrast to the rich, hearty soup.
• Grilled Cheese Sandwich: For an ultimate comforting meal, serve a small bowl of this soup alongside a gloriously melty grilled cheese sandwich.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc complements the earthy flavours well. For a non-alcoholic option, a sparkling apple juice works beautifully.

Frequently Asked Questions

Potato Bean Soup

A hearty and creamy soup packed with tender potatoes, cannellini beans, and aromatic herbs. This is a comforting and easy-to-make meal, perfect for a chilly day.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: European

Calories: 345

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 medium carrots peeled and diced
• 2 celery stalks finely chopped
• 3 cloves garlic minced
• 900 g Maris Piper potatoes peeled and cut into 2cm cubes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1.5 litres vegetable or chicken stock
• 2 x 400g tins cannellini beans drained and rinsed
• 50 ml double cream optional, for extra richness
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives finely chopped, for garnish

Method

 

1. Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This slow cooking step is crucial for developing sweetness.
2. Add the minced garlic, dried rosemary, dried thyme, and smoked paprika to the pot. Stir continuously for one minute until the spices are fragrant. Be careful not to let the garlic burn.
3. Tip in the cubed potatoes and give everything a good stir to coat the potatoes in the aromatics. Pour in the vegetable stock and season generously with salt and pepper.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
5. Add the drained and rinsed cannellini beans to the pot and let them simmer for another 5 minutes to warm through.
6. Now for the creamy texture. You can use an immersion blender to pulse the soup directly in the pot a few times. What works best for me is blending about half the soup, which gives you that luscious texture while still leaving plenty of hearty chunks of potato and whole beans. Alternatively, ladle about half the soup into a regular blender, blend until smooth, and return it to the pot.
7. Stir in the double cream (if using) and the fresh lemon juice. The lemon juice really brightens all the flavours. Taste the soup and adjust the seasoning with more salt and pepper if needed.
8. Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley or chives, and serve immediately.

Notes

This soup stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

I hope you adore this hearty Potato Bean Soup as much as my family and I do. It’s a truly reliable and delicious recipe that brings so much warmth and satisfaction to the dinner table. If you’re looking for other satisfying meals, you might also enjoy these Stuffed Peppers With Rice Recipe Dinner. Please let me know how you get on with the soup in the comments below – I love hearing about your kitchen creations!