If you’re craving something warm, filling, and zero percent fussy, Potato and Bean Soup is about to become your new “make it again tonight” obsession. It’s the kind of cozy bowl that makes your kitchen smell like you totally had your life together all day… even if you were answering emails with one hand and hunting for a missing sock with the other.
This soup is hearty from the potatoes, creamy from the beans, and loaded with simple veggies and pantry spices that taste like you actually planned ahead (we love that for us). Grab a pot—Chef Omar’s got you.
Table of Contents
Why You’ll Love This Potato and Bean Soup
- Comfort in a bowl: creamy, savory, and satisfying without being heavy.
- Budget-friendly: potatoes + beans = the ultimate “feed everyone” combo.
- Meal-prep hero: tastes even better the next day (hello, lunch goals).
- Flexible: use cannellini beans or whatever beans you’ve got hanging out in your pantry.
Ingredients You’ll Need
Here’s your lineup—simple, wholesome, and ready to work:
- 1 tablespoon extra virgin olive oil
- 1 onion, diced (any color is fine)
- 1 celery rib, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 cans (14 oz / 400 g each) cannellini beans, rinsed and drained (or 3 cups cooked beans)
- 15 oz (450 g) potatoes, peeled and diced (about 2 large potatoes)
- 4 cups (960 ml) low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- 3 tablespoons fresh parsley, chopped
To serve (highly encouraged): croutons or crusty bread, chili flakes, extra olive oil drizzle
Step-by-Step: How to Make Potato and Bean Soup
You’re about to look like a soup wizard with minimal effort. Let’s go.
1) Sauté the veggie base
Warm the olive oil in a large pot over medium heat. When it shimmers, toss in the onion, carrot, and celery. Cook, stirring often, until the onion turns soft and translucent—about 5 minutes.
Chef tip: This step is where flavor starts. Don’t rush it. (Your soup deserves romance.)
2) Add garlic + spices
Stir in the minced garlic, paprika, thyme, and oregano. Cook for 1 minute until everything smells amazing—like “Is someone cooking something fancy?” amazing.
3) Build the soup
Add the beans, diced potatoes, vegetable broth, tomato paste, salt, and black pepper.
If your broth is salty, hold back on salt for now and adjust later. (Soup seasoning is a “taste and vibe” situation.)
4) Simmer until cozy
Bring it to a boil, then reduce heat to medium. Cover with a lid and simmer for 30 minutes, until the potatoes are tender.
5) Optional: Make it creamy (without cream)
Want a thicker, creamier broth? Here’s the easy trick:
- Remove the pot from heat and let it cool slightly.
- Blend about 2 cups of soup using a blender or stick blender.
- Stir it back into the pot.
Important: Don’t over-blend the potatoes or they can turn gluey. (Nobody wants potato wallpaper paste.)
6) Finish with parsley and adjust
Stir in fresh parsley, then taste. Add more salt/pepper if needed. If you want it thinner, splash in a bit more broth.
7) Serve it up
Ladle into bowls and serve with croutons or crusty bread. I love finishing with chili flakes and a drizzle of extra virgin olive oil.
And yes—bread is basically a required accessory here.
Chef Omar’s Tips (So Your Soup Behaves)
- Dice evenly: Keep potato chunks similar in size so they cook at the same speed. No one wants one crunchy cube ruining the vibe.
- Use low-sodium broth: It gives you control. Salty broth can sneak up like a plot twist.
- Paprika matters: Regular paprika is great. Smoked paprika? Also great. (Your kitchen will smell like a five-star bistro either way.)
- Blending hack: If you don’t want to blend, you can mash a few potato pieces against the pot with a spoon to thicken it slightly.
A Little Story From My Kitchen
This Potato and Bean Soup became one of my go-to “company’s coming” meals after a friend popped by unannounced on a cold evening. I had potatoes, beans, and exactly one onion—aka the pantry version of a cliffhanger. Thirty minutes later, we were dunking bread and acting like I’d been simmering soup all day. (I did not correct anyone. Chef’s privilege.)
FAQs About Potato and Bean Soup
Can I use other beans besides cannellini?
Absolutely. Great northern beans, navy beans, chickpeas, or even kidney beans work. Potato and Bean Soup is very forgiving—like the friend who doesn’t judge your messy car.
Can I leave out the tomato paste?
You can, but it adds depth and a gentle richness. If you skip it, consider adding a little extra paprika or a splash of broth plus a pinch more salt to round things out.
How long does this keep in the fridge?
Stored in an airtight container, it’ll keep for 4–5 days. The soup thickens as it sits, so add a splash of broth when reheating.
Can I freeze it?
Yes! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently. Add broth if it’s thicker than you like.
How do I keep potatoes from getting gluey?
Don’t over-blend. Blend only a portion (about 2 cups) and keep the rest chunky. Potatoes are lovely… until you whip them into paste.
One Last Spoonful
If your week needs a warm hug in a bowl, Potato and Bean Soup is it—simple ingredients, big comfort, and the kind of meal that makes everyone wander into the kitchen asking, “What smells so good?” Make it once and it’ll quietly slide into your regular rotation… right between “Taco Night” and “We’re tired, let’s do soup.”
Now grab that crusty bread, drizzle a little olive oil on top, and enjoy every cozy bite of Potato and Bean Soup.
More Cozy PulseRecipes You’ll Love
- If you’re in a full-on soup era (same), hop over to Tuscan White Bean Soup with cozy, creamy vibes for another bowl that tastes like a warm blanket—perfect when you want that rich, herby “restaurant-at-home” feel.
- Want to keep the “beans + comfort” theme rolling? Try a hearty Bean Stew for busy weeknights—it’s thick, satisfying, and basically made for crusty bread dunking.
- If potatoes are your love language, you’ll probably fall hard for Chickpea and Potato Curry that’s big on flavor—it’s a great next-step meal when you’re craving something cozy with a little spice.
- And if you’re meal-prepping or thinking “what else can I do with beans this week?”, bookmark How Long Do Beans Last in the Fridge? (storage tips) so your leftovers stay safe, tasty, and totally not “mystery container energy.”
Now it’s your turn! ⭐⭐⭐⭐⭐
Did you make this Potato and Bean Soup? Leave a quick review and tap your star rating (1–5 stars). Your feedback helps other home cooks—and it seriously makes my chef heart happy!
Potato and Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This cozy Potato and Bean Soup is hearty, comforting, and packed with tender potatoes, creamy white beans, and simple herbs. An easy one-pot meal perfect for busy weeknights or meal prep.
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
1 celery rib, diced
1 large carrot, diced
2 garlic cloves, minced
½ teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons paprika
2 cans (14 oz each) cannellini beans, rinsed and drained
15 oz potatoes, peeled and diced
4 cups low-sodium vegetable broth
3 tablespoons tomato paste
1 teaspoon salt, or to taste
Black pepper, to taste
3 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery. Cook for 5 minutes until softened.
Stir in garlic, paprika, thyme, and oregano; cook 1 minute until fragrant.
Add beans, potatoes, vegetable broth, tomato paste, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Optional: Blend about 2 cups of soup and return to pot to thicken.
Stir in parsley, adjust seasoning, and serve warm with crusty bread.
Notes
Do not over-blend potatoes or the soup may become gluey.
Soup thickens as it sits—add broth when reheating if needed.
Stores well in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg