This vegetarian potato white bean soup recipe tastes like classic loaded potato soup but has no cream. Blended white beans contribute to the creamy texture while also adding protein and fiber. It’s easy to prepare, comforting yet healthy, and the best soup to add to your rotation!
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Lizzie’s Notes
At this point in soup season, I’m usually looking for a new recipe to add to the mix. Recently, I was reminded of the deliciousness of loaded potato soup, and my mind starting churning with ideas for a healthier twist.
In typical Veg World fashion, this potato white bean soup has some extra plant foods that add a nutrient boost without taking away from the flavor and texture. Blended white beans are thick and creamy, making them a wonderful substitute for cream or milk in soups.
If you want to make the recipe vegan, stick with toppings that fit bill and sub plant-based butter or oil. Otherwise, a bowl of this soup tastes amazing with chives or scallions, shredded cheddar cheese, sour cream, and/or bacon bits! And don’t forget crusty bread for dunking.
Ingredients and Substitutions
- Butter: Use vegan butter if you want to make vegan potato white bean soup. You can also substitute extra virgin olive oil, but butter adds the most flavor.
- Onion: Use yellow or sweet onion or even leeks.
- Celery: You can omit celery if you don’t have it, but I think it contributes an extra (naturally) salty taste.
- Garlic: Fresh adds the most flavor, but you can substitute ½ to 1 teaspoon garlic powder in a pinch.
- Smoked paprika, salt, and pepper: I use smoked paprika in this recipe to mimic the smokiness of bacon that’s often used in traditional loaded potato soup. If you don’t like the flavor of paprika, feel free to leave it out.
- All purpose flour: Sub cornstarch for a gluten-free alternative. You can also leave it out of the soup if you prefer it to be less thick, since potatoes already contribute starch.
- Vegetable broth: Use chicken broth if that’s what you have/you don’t need the soup to be vegetarian.
- Russet potatoes: Substitute Yukon gold if needed.
- White beans: I used cannellini beans, but great Northern or navy beans also work well.
Instructions
The full recipe card for potato white bean soup is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Melt butter in a soup pot. Add onions and celery and cook until softened.
Add garlic, paprika, salt, and pepper. Cook for a few minutes until fragrant.
Add flour and stir to coat the ingredients. Cook for a minute.
Add the potatoes, beans, and vegetable broth. Bring to a boil.
Reduce heat to maintain a simmer, cover, and cook until the potatoes are fork tender.
Remove from heat and blend. I use a handheld blender right in the pot. You can also use an upright blender. See notes in the recipe card for blending instructions.
Storage and Reheating
Keep leftover potato white bean soup in an airtight container in the refrigerator for 3 to 5 days. Reheat in a saucepan over medium heat, stirring frequently, until warm. You can also reheat in a microwave-safe bowl in 30-second intervals on high. It will thicken over time, so you may want to add some water or broth while reheating to get to your desired consistency.
This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Leave an inch of headspace to allow for expansion then seal tightly. Label and keep in the freezer for up to 6 months. Thaw in the fridge overnight before reheating, or reheat straight from frozen in a pot over medium heat. Stir frequently to prevent scorching.
Serving
This soup is delicious on its own, but the topping opportunities are endless! I like mine with sliced chives, shredded cheddar cheese, and sour cream. You can also add croutons or chopped bacon. Serve it with a salad or sandwich.
More Soup Recipes
Love this potato white bean soup? Try these other recipes while you’re here.
📖 Recipe
Creamy Potato White Bean Soup
Equipment
- Handheld blender (or upright blender – see notes)
Ingredients
- 3 tablespoons unsalted butter
- 1 large sweet onion - diced, about 2 cups
- 2 ribs celery - sliced, about ¾ cup
- 4 cloves garlic - minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 3 tablespoons all purpose flour
- 2 pounds russet potatoes - peeled and chopped
- 15 ounces cannellini beans - drained and rinsed
- 4 cups vegetable broth
- Toppings of choice - cheddar cheese, chives or scallions, sour cream, etc.
Instructions
- Melt butter in a large pot over medium heat.
- Add the onions and celery. Cook for 3 to 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, salt, pepper, and smoked paprika. Cook for a couple of minutes until fragrant, then stir in the flour to coat the vegetables. Cook for another minutes.
- Add the potatoes, white beans and broth to the pot. Increase heat to bring to a boil.
- Cover and reduce heat to maintain a simmer. Cook for 12 to 16 minutes, stirring occasionally, until the potatoes are fork tender.
- Remove the pot from heat. Use a handheld/immersion blender to blend the soup right in the pot. Alternatively, you can blend the soup in an upright blender (see notes).
- Serve the soup warm with toppings of choice. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Upright blender instructions: Transfer the soup in batches to an upright blender, being careful not to overfill it. Leave a corner of the lid cracked, or remove the plastic cap from the center of the lid and cover with a dish towel, to allow steam to escape. Blend on low until smooth. Pour the first batch of soup into a large bowl. Repeat until all of the soup has been blended.
- Storage and reheating: Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in a sauce pan over medium heat, stirring frequently, or in microwave-safe bowls in 30-second intervals on high until warm.
- Freezing: Let the soup cool completely before transferring to freezer-safe containers. Be sure to leave about an inch of headspace to allow for expansion. Seal tightly, label, and keep in the freezer for up to 3 to 6 months. Reheat after thawing in the fridge overnight or straight from frozen. If reheating from frozen, use a pot or large saucepan over medium heat and stir frequently to prevent scorching.
- Modifications: Use a vegan butter and toppings to make the soup vegan.
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