Recipe

Creamy Vegetarian Potato Soup with White Beans

Servings:
6-8 Servings
Total Time:
0
hr
50
min
Jump to RecipeA bowl of creamy potato soup with cheese and sour cream on top.

Everyone needs a classic potato soup recipe, and this is mine. It has all the delicious elements you would expect from a potato soup with the added benefits of white beans.

This vegetarian potato soup recipe has simple ingredients that make a heartwarming meal perfect for any day of the week.

Tips to Make the Best Potato Soup

  • Mash some of the potatoes and beans.To thicken the soup and also give it a creamier texture mash some of the beans and potato chunks with the back of your spoon while they are cooking. This will add to the texture of the soup. You can mash as much or as little as you would like. You could also use a potato masher instead of a spoon if you find that easier.
  • Taste and adjust for spice. One thing about potato soup is it needs some flavor boost from the salt and pepper. It is a fairly mellow soup so if you want to make sure to taste all the goodness you’ve created, taste the soup and add more salt or pepper if needed.
  • Don’t forget the toppings. This soup is delicious on its own but adding some toppings can really boost the flavor. If you want something fresh go with some chives, green onion, or parsley. If you’re looking to add creaminess, try a dollop of sour cream or some sharp cheddar cheese. If you are looking for some heat, add on some chopped jalapeno or a drizzle of hot sauce.
  • Blend some of the soup. Another way to get an extra creamy soup is to blend some of it. I don't like to blend the whole soup, but I take out about 2 cups, mix in a food processor or blender, and then mix it back in with the soup. You could also use an immersion blender if you have one. Just blend for a couple of seconds right in the pot to break down some of the potatoes. This step is totally optional. If you prefer a chunky potato soup, you can skip this step.

How to thicken potato soup?

Typically you can use a roux to thicken up your soup. A roux is just some type of fat (oil and butter) mixed with flour. This will create a thick paste and then you add in some milk to thin it out. This is a great way to get that thick creamy base going in your soup.

In this recipe, I also like to use beans as a way to thicken the potato soup. White beans can add a creaminess to a soup when they are broken down. Plus, they have the added benefit of adding protein and fiber into your soup. It’s a win win.

Some recipes also use something like heavy cream or sour cream to thicken a soup, but I don’t add that in this recipe.

A bowl of vegetarian potato soup with cheese and green onions on top.

Is potato soup spicy?

No, potato soup is typically a fairly mellow soup. I do like to add a little bit of spice to give it some flavor so there is a mix of jalapeno and black pepper. If you are sensitive to spice you can make it with out jalapeno. If you really like spice add in some extra jalapeno and maybe even a few dashes of cayenne pepper.

How to Store Potato Soup

Potato soup is a great meal to make ahead of time and store for leftover meals. If you are storing in the fridge, store in an airtight container for up to 5 days.

You can also store leftover potato soup in the freezer. I think it loses a bit of flavor when frozen but it will still work. You can keep it in the freezer for up to 3-4 months.

To reheat potato soup, place it in a microwave safe bowl and microwave in 30 second increments until warmed. You can also place it in a pot on the stove and heat over medium-low, stirring occasionally until warmed through. The stove takes a bit longer but it tends to heat up the soup more evenly.

What type of potatoes are used in potato soup?

This recipe calls for russet potatoes. I think these are the best potatoes for soup because they are a nice starchy potato that breaks down nicely into the soup. You could also use Yukon gold potatoes in this recipe. I would avoid using red potatoes or other waxy potatoes. These tend to hold their shape more and don't lend themselves to that creamy texture we are looking for.

Can this soup be vegan?

Yes! This soup can easily become a vegan potato soup recipe. Just use a plant based milk in the soup and it will be vegan. For the toppings skip the sour cream and cheese or try vegan cheese alternatives to keep it 100% plant based.

Other Vegetarian Soups You Might Like

There are so many delicious soup recipes you can find with potatoes and beans. Here are few other vegetarian soups that are similar to this one. If you are looking for a little more complex potato soup you can try the potato cauliflower and leek soup. If you want something with more beans, without the potatoes, you can try this white bean vegetarian chili.

Creamy Vegetarian Potato Soup with White Beans

5 stars4 stars
(
2
)
Servings:
6-8 Servings
Prep Time:
10
min
Cook Time:
0
hr
40
min
Total Time:
0
hr
50
min
A bowl of creamy potato soup with cheese and sour cream on top.
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Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1-2 jalapeños, diced
  • 4 cloves garlic, minced
  • 1/2 tsp kosher salt, plus more for taste
  • 1/4 tsp black pepper
  • 1/4 cup all purpose flour
  • 2 1/2 cups milk*
  • 3 russet potatoes, peeled and cubed
  • 1 can (15oz) great northern white beans
  • 2 cups vegetable broth
  • Optional Toppings - sour cream, cheese, chives, green onions, or fresh parsley

Directions

  1. Heat the olive oil in a large pot or large dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 5-7 minutes or until vegetables are starting to soften.
  2. Add in the jalapeños, garlic, salt, and pepper and sauté for another 2 minutes.
  3. Add flour and stir with the vegetables until everything is coated. Cook for about 1 minute to cook off any floury taste. Now slowly whisk in your milk until it is evenly incorporated. Cook for another 2-3 minutes until it starts thicken.
  4. Add the potatoes, beans, and vegetable broth. Bring to a boil then turn down and let the soup simmer for 30-40 minutes.
  5. Taste and season with more salt and pepper if needed. I typically add another 1/2 tsp of salt at this point.
  6. Optional but recommended: Add about 2 cups of the soup to a blender and blend until smooth. Add mixture back into the pot and mix. This will create a creamy texture. You could also do this with an immersion blender if you have one.
  7. Serve with your choice of toppings!

Notes

Products Used

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