Quick and Easy Blended White Bean & Potato Soup
Feb 10, 2025
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Blended White Bean & Potato Soup
I gotta tell you something: I love soup. I think soup can get a bit of an unfairly bad reputation! Too bland, too brothy, not satisfying. But when nights are chilly, there are few things that sound better to me than a warm, comforting, and satisfying bowl of soup.
Why I Love This White Bean & Potato Soup
You know the drill – we need some protein and fiber to make a meal filling! There’s nothing I hate more than eating a bowl of soup and still being hungry. So this tastes like a potato soup, YUM, but also with some protein- thanks to the white beans.
White Bean & Potato Soup
This soup was a crowd pleaser for my family, picky eaters included! Because it’s blended, the texture is smoother. There aren’t any green veggies rearing their heads and deterring kids everywhere! It’s creamy and mild and savory- many of the things I love in a soup! And my husband who is a notorious bean hater even enjoyed it. He said he couldn’t really taste them. Try it out and let me know what you think!
Ingredients Needed
- 1 Tbsp olive oil (or avocado oil)
- 2 garlic cloves, minced
- 2-3 medium yukon gold potatoes, chopped
- 2 medium carrots, chopped
- 2 stalks of celery, chopped
- 1 tbsp italian seasoning
- 4 cups vegetable broth (can sub for bone broth/partial bone broth if not vegetarian)
- 2 cans white beans, rinsed and drained
- ½ cup full fat coconut milk (or substitute half and half if desired)
- 1 tsp salt
- pepper to taste
Optional: I like to top this soup with chopped herbs like thyme and rosemary. I’ve left them out of the recipe instructions because I know that many picky eaters don’t like to see unidentifiable green things floating around in their food. My goal is to keep this recipe picky eater friendly. But feel free to garnish as you like or as your family allows! My family liked this with croutons and grated parmesan on top!
Note: Add salt and pepper to taste. Depending on the sodium content of the broth you choose, you may want to add a little more salt before serving.
How to Make This Recipe
- Heat 1 tbsp olive oil in a large pot on the stove over medium heat
- Once hot, add the minced garlic and sautee for 1 minute
- Add your potatoes, celery, carrot, and spices and heat for 2-3 minutes
- Pour in your 4 cups of broth and bring to a boil
- Cover your pot and turn down the heat to a simmer; simmer for 10 minutes
- Add your white beans and coconut milk and simmer covered for 8-10 more minutes, or until potatoes can easily be pierced with a fork. If you’re using half and half instead of coconut milk, I’d wait to add it until just before you are ready to blend. You don’t want to cook cream too long!
- After your soup has cooked (and potatoes are soft), pour ½ into a blender (or use your immersion blender in the pot) and blend until smooth. You can either choose to blend your entire batch of soup for a creamy pureed texture, or just blend half for a more chowdery soup that still has some texture.
- Garnish however you like and serve!
Recipe FAQs
Do I have to blend it?
I think this soup definitely works best when blended. The combination of potatoes, beans, and coconut milk give it a really nice, emulsified texture when it’s blended. It might feel a little disjointed and broth-y if you don’t blend! But you can use a regular blender OR an immersion blender, and blend to your desired consistency!
Tell me about the bone broth swap!
You can swap in some bone broth for some of the veggie broth or chicken broth. Swapping in bone broth will make this recipe higher in protein- which is great! Bone broth does have more flavor. I wouldn’t necessarily suggest swapping out the whole amount of veggie broth for bone broth. My kids generally don’t notice or mind when a recipe has some bone broth in it, but I don’t usually do it with ALL bone broth. For this recipe, when I tried it with bone broth, I did half veggie broth and half beef bone broth.
A Couple Tips!
Recipe tip: many times when I’m at my local grocery store, I’ll peruse the produce section for some pre-chopped ingredients that drastically cut down my prep time for whatever recipes I’ve got planned for the week ahead. I do end up paying a few more dollars so it’s not something I do *every* time, but if I have a chop-heavy recipe, you’ll find me grabbing minced garlic, a pre-chopped onion, and for this recipe, chopped celery and carrot! It’s a shortcut that goes a long way when I’m scrambling to get dinner on the table after a busy day!
Picky eater tip: blending more will make it more and more smooth and less chunky, so keep that in mind if you’re serving kids that might be deterred by a thicker/chunkier soup! I also tend to serve a new soup in a little muffin cup so they can just dip in a spoon or a breadstick to give it a try without it being overwhelming.
Other Recipes You Might Enjoy
Easy Tomato Soup Recipe
Cottage Cheese Pasta Sauce With Carrots
Healthy Pumpkin Pasta for Toddlers
Chicken Tetrazzini
White Bean & Potato Soup Recipe
White Bean and Potato Soup
Equipment
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 2-3 Yukon gold potatoes, chopped
- 2 carrots, medium, chopped
- 2 stalks celery, chopped
- 1 Tbsp Italian seasoning
- 4 cups vegetable broth, or chicken broth, bone broth combination
- 2 15 oz cans white beans, rinsed and rained
- 1/2 cup coconut milk, full fat, or use half and half
- 1 tsp salt
- pepper, to taste
Instructions
- Heat 1 Tbsp olive oil in a large pot on the stove over medium heat
- Once hot, add the minced garlic and sautee for 1 minute
- Add your potatoes, celery, carrot, and spices and heat for 2-3 minutes
- Pour in your 4 cups of broth and bring to a boil
- Cover your pot and turn down the heat to a simmer; simmer for 10 minutes
- Add your white beans and coconut milk and simmer covered for 8-10 more minutes, or until potatoes can be easily pierced with a fork. If you're using half and half instead of coconut milk, I'd wait to add it until just before you are ready to blend. You don't want to cook cream too long!
- After your soup has cooked, pour ½ into a blender (or use your immersion blender in the pot) and blend until smooth. You can either choose to blend your entire batch of soup for a creamy pureed texture, or just blend half for a more chowdery soup that still has some texture.
- Garnish however you like and serve!
Notes
Nutrition
Nutrition information is calculated by a Registered Dietitian Nutritionist. All nutrient values are approximations, as there are natural variations in ingredients and measurements.