If you’re searching for a comforting, hearty meal that feels like a warm hug in a bowl, this Potato and Bean Soup Recipe is exactly what you need. It brings together the creamy softness of tender potatoes and the satisfying bite of beans, all simmered in a fragrant broth enhanced with fresh herbs. Every spoonful offers a delightful blend of textures and flavors that make it perfect for a cozy night in or for sharing with loved ones. Plus, it’s incredibly easy to make and nourishing, giving you a wholesome experience without any fuss.
Ingredients You’ll Need
These simple, wholesome ingredients come together in a way that balances taste, texture, and color beautifully. Each component plays a vital role in building the soup’s rich, satisfying character—whether it’s the creamy potatoes, the hearty beans, or the subtle warmth from the herbs.
- Olive oil: The perfect base for sautéing, it adds a smooth, fruity richness to start the soup.
- Small onion, diced: Adds a foundational sweetness and depth as it softens.
- Garlic, minced: Brings aromatic warmth and enhances every other flavor.
- Medium potatoes, peeled and diced: Gives velvety body and heartiness to the soup.
- Carrots, diced: Provide a subtle sweetness and a pop of vibrant color.
- Vegetable broth (or chicken broth): The flavorful liquid that ties everything together with savory goodness.
- White beans (cannellini or Great Northern): Offer creaminess and protein to enrich the texture.
- Kidney beans: Add a robust texture and a lovely color contrast.
- Corn kernels: Inject a touch of natural sweetness and a fun bite.
- Thyme: Provides an earthy, herbal note that brightens the broth.
- Rosemary: Adds a piney, fragrant dimension to the soup’s flavor.
- Salt and pepper: Essential seasoning to balance and enhance all tastes.
- Heavy cream or coconut milk (optional): For those longing for extra creaminess and a richer finish.
- Fresh parsley or chives for garnish (optional): Bright greenery that livens up each bowl visually and flavor-wise.
How to Make Potato and Bean Soup Recipe
Step 1: Sauté the Vegetables
Start by warming the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook gently for about 3 to 4 minutes until it turns soft and translucent. The softened onion releases natural sweetness that forms the soup’s flavorful base. Then, add the minced garlic and stir it for another minute—just enough to become fragrant without burning. This step awakens the kitchen with mouthwatering aromas and sets the stage for what’s coming.
Step 2: Add Potatoes and Carrots
Next, toss in your diced potatoes and carrots, stirring everything to combine. Let them cook for about 5 minutes. This brief cooking softens the vegetables just a touch and gets them ready to soak up all the comforting broth flavors coming next. Plus, the carrots’ vibrant orange adds a happy splash of color to your pot.
Step 3: Add Broth and Herbs
Pour in the vegetable or chicken broth slowly, bringing the pot to a gentle simmer. Sprinkle in thyme and rosemary, along with salt and pepper to taste. These herbs infuse the soup with their captivating scents and rustic notes. Allow everything to simmer for about 20 minutes or until your potatoes are tender when poked with a fork. This step is when all the flavors begin to marry beautifully.
Step 4: Add Beans and Corn
Now for the heart of the soup—gently fold in the drained white beans, kidney beans, and corn kernels. These add texture contrasts: creamy softness from the white beans, a firmer bite from kidney beans, and a burst of sweetness from corn. Let the pot simmer on low for another 5 to 7 minutes to heat these lovely additions through without losing their character.
Step 5: Creaminess (Optional)
If you’re in the mood for silky richness, stir in half a cup of heavy cream or luscious coconut milk at this stage. Let the soup warm through for 2 to 3 minutes more, watching it deepen into a creamy, dreamy consistency. Give it a quick taste and adjust seasoning with extra salt or pepper if needed—you want every spoonful to sing.
Step 6: Serve
Finally, ladle your glorious Potato and Bean Soup Recipe into bowls. Garnish with freshly chopped parsley or chives if you like, adding a touch of fresh color and a hint of brightness. Every bowl is now ready to offer comforting warmth and nourishing satisfaction that’s hard to beat.
How to Serve Potato and Bean Soup Recipe
Garnishes
Fresh herbs like parsley or chives are wonderful garnishes that add visual appeal and fresh herbal bursts that brighten the deep, savory flavors of the soup. A sprinkle of cracked black pepper or a light drizzle of good olive oil also takes the presentation and taste up a notch effortlessly.
Side Dishes
This soup pairs beautifully with rustic crusty bread or a warm baguette, perfect for soaking up every last drop. For something lighter, a crisp green salad with a tangy vinaigrette will contrast nicely with the soup’s creamy richness. Roasted vegetables or a simple cheese platter also make lovely companions.
Creative Ways to Present
For entertaining, serve the soup in mini mason jars or rustic bread bowls to add a charming, cozy twist. You can top it with a swirl of cream or coconut milk and a sprinkle of smoked paprika for a splash of color and subtle smoky depth. Pair it with small bowls of toppings like grated cheese, crunchy croutons, or a dollop of sour cream to invite customization at the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and store it in the refrigerator. It will keep beautifully for up to 4 days, giving you several easy, nourishing meals just waiting to be reheated.
Freezing
This Potato and Bean Soup Recipe freezes wonderfully. Simply portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It will maintain its delightful flavor and texture for up to 3 months—ideal for busy days when you want something homemade in a flash.
Reheating
To bring the soup back to life, thaw it overnight in the fridge if frozen, then warm gently over low to medium heat on the stove, stirring occasionally. If you like, add a little splash of broth or water to loosen the consistency and stir in extra cream for that fresh-off-the-stove creaminess.
FAQs
Can I use canned potatoes instead of fresh?
While you technically can, fresh potatoes provide the best texture and flavor. Canned potatoes tend to get mushy and won’t hold their shape as well in the soup.
Is it necessary to use both types of beans—white and kidney?
Using both adds a lovely contrast in texture and flavor, but you can substitute with just one variety if that’s what you have on hand. The soup will still be delicious, just slightly different in character.
Can I make this soup vegan?
Yes! Simply use vegetable broth and replace the heavy cream with coconut milk or omit it entirely for a lighter version. This keeps the soup plant-based and just as comforting.
What can I substitute for fresh herbs if I don’t have any?
Dried herbs work well—just use about one-third of the amount called for fresh since dried herbs are more concentrated. Add them early in the cooking process to allow the flavors to develop.
How thick or thin should the soup be?
The soup is best with a medium consistency—not too watery but not overly thick either. The broth should be sip-worthy yet still cloak the potatoes, beans, and veggies nicely for a perfect balance.
Final Thoughts
This Potato and Bean Soup Recipe is one of those timeless classics that warms your heart and feeds your soul. Its simple ingredients come together effortlessly to create a dish that’s both nourishing and incredibly satisfying. Whether you’re cooking for yourself or sharing with friends, it’s sure to become a go-to comfort food you’ll reach for again and again. Give it a try—you’re going to love it!
Print
Potato and Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting Potato and Bean Soup that combines tender potatoes, mixed beans, sweet corn, and aromatic herbs in a flavorful vegetable broth. This easy-to-make soup is perfect for a nutritious meal and can be made creamy with a touch of heavy cream or coconut milk.
Ingredients
Soup Base
- 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)
Beans and Vegetables
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Herbs and Seasoning
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Optional Ingredients
- 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 the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add Potatoes & Carrots: Add the diced potatoes and carrots to the pot, stirring to combine. Cook for about 5 minutes to slightly soften the vegetables.
- Add Broth and Herbs: Pour in the vegetable broth and bring the mixture to a simmer. Add thyme, rosemary, salt, and pepper. Let it simmer gently for 20 minutes or until the potatoes are tender.
- Add Beans and Corn: Stir in the drained and rinsed white beans, kidney beans, and corn kernels. Continue to simmer for an additional 5 to 7 minutes to heat everything through.
- Add Creaminess (Optional): If desired, stir in the heavy cream or coconut milk for a richer texture, and simmer for another 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley or chives if desired. Serve immediately for a comforting meal.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a vegan version, use coconut milk instead of heavy cream.
- Frozen or canned corn both work well in this soup.
- Adjust herbs and seasoning according to your taste preference.
- This soup stores well and can be refrigerated for up to 3 days.
- Reheat gently on the stovetop to prevent curdling if cream is added.
