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.

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.

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.

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.

Add the drained and rinsed cannellini beans to the pot and let them simmer for another 5 minutes to warm through.

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.

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.

Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley or chives, and serve immediately.