Name: Lemony White Bean and Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 4 medium Yukon Gold potatoes, diced (about 4 cups); 2 cans (15 oz each) cannellini or navy beans, drained and rinsed; 4 cups low-sodium vegetable broth; Juice of 1 lemon; Fresh herbs (parsley or thyme), to taste; Salt and pepper, to taste

Jump to Recipe

Introduction

This Lemony White Bean Potato Soup is a comforting and hearty dish perfect for cooler days. It combines creamy potatoes and white beans with a bright splash of lemon juice for a refreshing twist. Easy to make and packed with flavor, it’s sure to become a family favorite.

A white bowl filled with creamy potato soup, showing large pieces of soft white potatoes and small cubes of yellow potatoes mixed in a thick, smooth light beige broth. The soup is garnished with light green fresh herbs and specks of black pepper on top. The bowl sits on a white marbled surface with slices of toasted bread partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
4 medium Yukon Gold potatoes, diced (about 4 cups)
2 cans (15 oz each) cannellini or navy beans, drained and rinsed
4 cups low-sodium vegetable broth
Juice of 1 lemon
Fresh herbs (parsley or thyme), to taste
Salt and pepper, to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, about 5 minutes. Add minced garlic and continue sautéing for another minute.
Step 2: Stir in the diced potatoes and cook for about 3 minutes, allowing them to absorb the flavors.
Step 3: Pour in the vegetable broth and add the drained white beans. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Step 4: Stir in fresh lemon juice and herbs. Season with salt and pepper to taste.
Step 5: For a creamier texture, blend part of the soup using an immersion blender or transfer some to a traditional blender, then return it to the pot and stir well.
Step 6: Serve the soup hot, garnished with additional fresh herbs or a splash of lemon juice if desired.

Tips & Variations

Use different fresh herbs like rosemary or dill for varied flavors.
For added richness, stir in a splash of cream or coconut milk before serving.
To make it vegan, ensure the vegetable broth is free from animal products.
Add a pinch of smoked paprika or red pepper flakes for a subtle smoky heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. The soup may thicken after chilling; add a little water or broth when reheating to reach desired consistency.

How to Serve

A bowl of creamy potato soup with visible chunks of yellow potatoes, white potato slices, and small herb leaves on top, giving a fresh look. The soup has a thick, smooth texture with specks of black pepper and green herbs scattered across the surface, creating a natural and hearty feel. The bowl is white, resting on a white marbled surface with a spoon and some bread slices nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this soup?

Yes, you can substitute cannellini or navy beans with great northern beans or even chickpeas, though the flavor and texture may vary slightly.

Is it necessary to blend the soup?

No, blending is optional. Blending part of the soup adds creaminess, but you can leave it fully chunky if you prefer a more rustic texture.