Okay, picture this: it’s chilly outside, your hands are cold, and you’re staring into the pantry wondering if that bag of Yukon gold potatoes will ever find its moment. Well… this is it. This soup is thick, creamy (without any cream), and has that “just one more bowl” vibe. Plus, it’s easy enough to throw together while binge-watching your favorite show.

And honestly—who knew white beans could pull off such a silky texture? They’re like the secret MVP here.

📜 Recipe Card

Servings: About 4 big cozy bowls
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 large white onion, chopped
• ½ teaspoon sea salt
• 4 garlic cloves, chopped
• 1 tablespoon white wine vinegar
• 4 cups vegetable broth (store-bought or homemade, no judgment)
• 1½ pounds Yukon gold potatoes, about 5, chopped
• 1½ cups cooked white beans, drained and rinsed
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• ¼ teaspoon smoked paprika
• Freshly ground black pepper

Optional Toppings

• Scallions or chives
• Coconut bacon
• Greek yogurt (for tang)
• Cheddar cheese (for melty goodness)

Instructions

1. Start with the sizzle – Heat 2 tablespoons of olive oil in a large pot over medium heat. Toss in the onion and salt, and cook until the onion’s soft and smelling amazing—about 8 minutes.
2. Garlic moment – Add the garlic, stir for about 30 seconds (don’t let it burn), then pour in the vinegar to get all those tasty bits off the bottom.
3. Soup base – Add the broth, potatoes, and beans. Bring to a boil, then lower the heat and simmer until potatoes are tender, about 20 minutes.
4. Blend it up – Carefully use an immersion blender right in the pot (or transfer in batches to a regular blender) until smooth and creamy.
5. Season & shine – Stir in the mustard, lemon juice, smoked paprika, and the last tablespoon of olive oil. Taste, then add black pepper and extra salt if needed.
6. Top it off – Ladle into bowls, then go wild with your toppings. Scallions for fresh bite, coconut bacon for crunch, or a little cheese if you’re feeling indulgent.

(Trust me, the coconut bacon on top is next-level.)

❓ FAQs

Creamy Potato & White Bean Soup

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• Author: Emily
• Total Time: 45 minutes
• Yield: 4 bowls 1x
• Diet: Vegan

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Description

A thick, creamy, dairy-free potato and white bean soup that’s cozy, hearty, and irresistibly silky—perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 3 tablespoons extra-virgin olive oil, divided
• 1 large white onion, chopped
• ½ teaspoon sea salt
• 4 garlic cloves, chopped
• 1 tablespoon white wine vinegar
• 4 cups vegetable broth
• 1½ pounds Yukon gold potatoes (about 5), chopped
• 1½ cups cooked white beans, drained and rinsed
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• ¼ teaspoon smoked paprika
• Freshly ground black pepper
• Optional toppings: scallions or chives, coconut bacon, Greek yogurt, cheddar cheese

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Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion and salt, and cook until soft—about 8 minutes.
2. Add garlic and cook for 30 seconds. Pour in vinegar to deglaze.
3. Add broth, potatoes, and beans. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Blend with an immersion blender (or in batches) until smooth and creamy.
5. Stir in mustard, lemon juice, smoked paprika, and remaining 1 tablespoon olive oil. Season with black pepper and extra salt to taste.
6. Ladle into bowls and add desired toppings.

Notes

For extra flavor, try topping with coconut bacon. Sweet potatoes or chickpeas can be substituted for a twist.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 4g
• Sodium: 720mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg

Keywords: potato soup, white bean soup, creamy soup, vegan soup, comfort food

🍲 Wrapping It Up

This potato and white bean soup is basically a hug in a bowl. It’s filling without feeling heavy, creamy without a drop of dairy (unless you add that cheddar), and versatile enough to play with based on whatever you’ve got in the fridge.

Make it on a lazy Sunday, eat it all week, and maybe even stash a couple portions in the freezer for your future self.
Because, honestly, there’s nothing better than coming home after a long day and realizing dinner’s just a reheat away.