Creamy Potato White Bean Soup
Blended white beans contribute a creamy texture and boost of plant-based protein in this easy vegetarian soup recipe! It tastes just like loaded potato soup without added cream or milk.
Servings 5 2-cup servings
Calories 306kcal
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.
Nutrition
Calories: 306kcal | Carbohydrates: 55g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 960mg | Potassium: 854mg | Fiber: 7g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 4mg