Quick and Easy Blended White Bean & Potato Soup

No ratings yet
Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus get weekly updates from Mama Knows Nutrition!
Please enable JavaScript in your browser to complete this form.
bowls of white bean potato soup
hands holding bowl of white bean potato 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

ingredients for white bean potato soup
  • 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.

diced celery, carrot, and potato

How to Make This Recipe

  1. Heat 1 tbsp olive oil in a large pot on the stove over medium heat
  2. Once hot, add the minced garlic and sautee for 1 minute
  3. Add your potatoes, celery, carrot, and spices and heat for 2-3 minutes
  4. Pour in your 4 cups of broth and bring to a boil
  5. Cover your pot and turn down the heat to a simmer; simmer for 10 minutes
  6. 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!
  7. 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. 
  8. Garnish however you like and serve!
chopped vegetables for soup
measuring cup pouring in broth for soup
immersion blender blending up white bean potato soup

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.

close up shot of white bean potato soup

Other Recipes You Might Enjoy

White Bean & Potato Soup Recipe

No ratings yet

White Bean and Potato Soup

By: Kacie Barnes, MCN, RDN, LD
Servings: 6
Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
Save This Recipe!
Get this sent to your inbox, plus get weekly newsletters from Mama Knows Nutrition!
Please enable JavaScript in your browser to complete this form.

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

This recipe is vegetarian as written, but you can also use chicken broth or a combination of chicken/veggie broth with half bone broth if you don’t need it to be vegetarian.
It is also dairy-free, but you can swap in half and half or heavy cream for coconut milk if you prefer! 
The sodium content will depend largely on the type of broth you use and how much salt you add. I like to buy low sodium broth and salt to taste; I find that I use less that way than buying store bought items with tons of sodium already added! 

Nutrition

Calories: 240kcalCarbohydrates: 30gProtein: 10gFat: 6.5gSodium: 700mgFiber: 7.5gSugar: 3.5g

Nutrition information is calculated by a Registered Dietitian Nutritionist. All nutrient values are approximations, as there are natural variations in ingredients and measurements.

Additional Info

Course: Dinner
Cuisine: American
Like this? Leave a comment below!Jump to Comments →
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus get weekly updates from Mama Knows Nutrition!
Please enable JavaScript in your browser to complete this form.

About Kacie Barnes, MCN, RDN, LD

Kacie is a mom of two and a Registered Dietitian Nutritionist with her Masters of Clinical Nutrition. Kacie offers e-guides and e-books, workshops, brand partnerships, and nutrition counseling. Her blog offers nutrition and feeding tips for your little ones.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.