If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Potato and Bean Soup Recipe is your new best friend. It’s a delightful medley of tender potatoes, hearty beans, sweet corn, and fragrant herbs, all simmered together to create a soup that’s as satisfying as it is nourishing. Whether you’re looking for a simple weeknight dinner or a dish to impress your guests, this recipe brings together humble ingredients into a bowl bursting with flavor, texture, and warmth.
Ingredients You’ll Need
The magic of this Potato and Bean Soup Recipe lies in its straightforward ingredients. Each one plays a crucial role in building layers of flavor, from the creamy potatoes to the earthy beans and aromatic herbs, creating a soup that’s both comforting and vibrant.
- 1 tbsp olive oil: A smooth base for sautéing, adding a subtle fruitiness.
- 1 small onion, diced: Provides sweetness and depth when softened.
- 2 cloves garlic, minced: Brings fragrant warmth and a slight bite.
- 4 medium potatoes, peeled and diced: The star ingredient, offering creaminess and heartiness.
- 1 cup carrots, diced: Adds subtle sweetness and a lovely pop of color.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid that binds everything together.
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed: Creamy, mild beans that soften the soup’s texture.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds color contrast and a tender bite.
- 1 cup corn kernels (fresh, frozen, or canned): Sweetness and a delightful pop in every spoonful.
- 1 tsp thyme: Earthy herb that enhances the soup’s savory notes.
- 1 tsp rosemary: Piney and aromatic, elevating the flavor profile.
- Salt and pepper to taste: Essential seasonings to balance and brighten all flavors.
- 1/2 cup heavy cream or coconut milk (optional): For a luscious, velvety texture.
- Fresh parsley or chives (optional, for garnish): Adds freshness and a burst of color at serving.
How to Make Potato and Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it soften for about 3-4 minutes, releasing its natural sweetness. Add the minced garlic and cook for another minute until your kitchen fills with that irresistible garlicky aroma. This simple sauté forms the flavorful base for the entire soup.
Step 2: Add Potatoes & Carrots
Next, add the diced potatoes and carrots to the pot, stirring everything together. Let the mixture cook for about 5 minutes; this softens the veggies a bit and gets them ready to soak in all the delicious broth flavors that are coming.
Step 3: Add Broth and Herbs
Pour in the vegetable broth, then sprinkle in the thyme, rosemary, salt, and pepper. Bring the pot to a gentle simmer and allow everything to cook for about 20 minutes. This simmer time lets the potatoes become tender and infuses the broth with herbaceous notes.
Step 4: Add Beans and Corn
Once the potatoes are just right, stir in the white beans, kidney beans, and corn kernels. These hearty components add texture and protein, transforming the soup into a filling meal. Simmer for another 5 to 7 minutes so the beans and corn warm through and absorb the flavors.
Step 5: Creaminess (Optional)
If you want your soup extra creamy, gently stir in the heavy cream or coconut milk now. Let it simmer for a couple more minutes to fully blend, then taste and adjust the seasoning if needed. This step makes the soup irresistibly smooth and a little decadent.
Step 6: Serve
Ladle your comforting soup into bowls and sprinkle with fresh parsley or chives for that pop of green and fresh herbal brightness. Now you have a gorgeous, soul-soothing meal ready to enjoy.
How to Serve Potato and Bean Soup Recipe
Garnishes
Adding garnishes like freshly chopped parsley or chives instantly elevates the presentation and adds a refreshing contrast to the creamy soup. You could also sprinkle a little grated Parmesan or a drizzle of chili oil if you want a subtle kick. The garnish is your chance to personalize the dish and bring it to life.
Side Dishes
This soup pairs wonderfully with a crusty loaf of bread or warm garlic toast for dipping. A crisp green salad with a tangy vinaigrette can bring brightness to the meal, balancing the soup’s richness. For a heartier feast, pair it with roasted vegetables or a simple grilled cheese sandwich.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homestyle vibe, or impress guests by serving it in mini crocks or hollowed-out bread bowls. Swirling in a little pesto or a dollop of sour cream right before serving adds a creative flair that guests will remember. Presentation can turn a simple soup into a culinary experience.
Make Ahead and Storage
Storing Leftovers
This Potato and Bean Soup Recipe keeps very well in the refrigerator for up to 3 days. Store it in an airtight container and you’ll find the flavors meld together beautifully overnight, making leftovers even tastier.
Freezing
You can freeze this soup for up to 2 months without losing much of its flavor or texture. Leave out the cream or coconut milk before freezing, and add it freshly when reheating for the best results. Divide into freezer-safe containers or bags for easy portioning.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If the soup has thickened too much, add a little broth or water to loosen it. Add cream or coconut milk after reheating if you didn’t include it before freezing, for that creamy finish.
FAQs
Can I use dried beans instead of canned for this Potato and Bean Soup Recipe?
Absolutely! Just remember to soak and cook the dried beans thoroughly before adding them to the soup. This will ensure they’re tender and integrate smoothly without extending the soup’s overall cooking time too much.
Is there a vegan way to make this soup?
Definitely. Simply use vegetable broth and substitute the heavy cream with coconut milk or a non-dairy cream alternative. This keeps the soup rich and creamy without any animal products.
Can I make this soup spicy?
Yes! Add some red pepper flakes when sautéing the onions or top the finished soup with a spicy chili oil. A dash of hot sauce also works beautifully to add warming heat without overpowering the flavors.
How thick or thin should the soup be?
The soup is wonderfully flexible. If you prefer it thicker, mash a few chunks of potatoes in the pot or reduce some of the broth. If you like it thinner, simply add more broth during cooking or when reheating.
Can I use different beans or vegetables?
Feel free to experiment with whatever you have on hand! Black beans, navy beans, or even chickpeas work well. Swap carrots for celery or bell peppers for a different twist. The Potato and Bean Soup Recipe is very adaptable to your tastes and pantry staples.
Final Thoughts
This Potato and Bean Soup Recipe is an absolute gem that brings comfort and nutrition to your table with every spoonful. It’s simple enough for a busy weeknight but special enough to share with loved ones. I encourage you to try it out, make it your own, and let it become one of your favorite cozy meals. Happy cooking!
Print
Potato and Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting Potato and Bean Soup combining tender potatoes, mixed beans, and fresh vegetables in a flavorful herb-infused broth, finished with optional creaminess for a rich texture. Perfect as a nutritious and filling meal for 4 to 6 servings.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) white beans (like cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
- Fresh parsley or chives for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant to build the soup’s flavor base.
- Add Potatoes & Carrots: Stir in the diced potatoes and carrots, combining everything evenly. Cook for about 5 minutes to begin softening the vegetables and developing flavor.
- Add Broth and Herbs: Pour in the vegetable broth and bring the mixture to a gentle simmer. Add thyme, rosemary, salt, and pepper to season. Let it simmer for 20 minutes or until the potatoes are tender, allowing flavors to meld.
- Add Beans and Corn: Stir in the drained white beans, kidney beans, and corn kernels. Simmer the soup for another 5-7 minutes to heat the beans through and integrate the sweetness of corn.
- Creaminess (Optional): For a richer texture, stir in heavy cream or coconut milk, then simmer for an additional 2-3 minutes. Adjust seasoning by tasting and adding salt or pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chopped chives if desired, adding a fresh, bright contrast to the warm soup.
Notes
- You can substitute chicken broth for vegetable broth if not vegan.
- Use coconut milk for a dairy-free creaminess alternative.
- Frozen corn can be used in place of fresh or canned corn.
- Adjust herbs as per preference; oregano or basil can also complement this soup.
- The soup can be pureed partially for a thicker texture or served chunky.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
