If you’re craving something cozy, nourishing, and packed with bright flavors, you’re going to love this Creamy Potato Soup with White Beans and Lemon Recipe. It’s the kind of soup that hugs you from the inside out, with silky potatoes and white beans lending creaminess without any heavy cream, and just the right pop of lemon to keep it fresh. Trust me, once you make this, it’ll quickly become your go-to comfort food for cool evenings or anytime you want something wholesome and satisfying.
Why You’ll Love This Recipe
- Richly Creamy Texture: The blend of potatoes and white beans creates a naturally silky base without heavy cream or milk.
- Bright and Tangy Twist: Lemon juice and white wine vinegar bring a fresh zing that balances the richness perfectly.
- Simple, Whole-food Ingredients: Everything comes together with pantry staples for an easy, wholesome meal.
- Customizable Toppings: Add anything from Greek yogurt to coconut bacon for extra flavor and texture—the possibilities are endless!
Ingredients You’ll Need
These ingredients work in harmony to create that smooth, hearty soup you’ll crave again and again. Look for quality Yukon gold potatoes—they’re perfect here for their buttery texture—and grab canned or cooked white beans for that added creaminess. Little bursts of lemon and vinegar brighten things up and keep the flavors lively.
- Extra-virgin olive oil: Use a good one—it adds beautiful depth and richness to your base sauté.
- White onion: Gives the soup a gentle sweetness as it softens and caramelizes.
- Sea salt: Enhances all those natural flavors without overpowering them.
- Garlic cloves: Adds warmth and aromatic punch—don’t skip this!
- White wine vinegar: A game-changer for brightening the soup’s flavor.
- Vegetable broth: Keeps everything savory and hearty without heaviness.
- Yukon gold potatoes: Their creamy texture is essential for that velvety soup body.
- Cooked white beans: These lend protein and thickness, making the soup extra luscious.
- Dijon mustard: Just a touch adds subtle tang and complexity.
- Fresh lemon juice: The secret weapon for that fresh, citrus kick.
- Smoked paprika: Brings a hint of smoky warmth to round out the flavors.
- Freshly ground black pepper: For balanced spice and brightness.
- Scallions or chives: Perfect for a fresh, oniony garnish.
- Coconut bacon: Adds smoky, crispy texture if you want a plant-based crunch.
- Greek yogurt (optional): A creamy, tangy topping that makes each bite even cozier.
- Cheddar cheese (optional): For those who love a melty, cheesy finish.
Variations
I love that this Creamy Potato Soup with White Beans and Lemon Recipe is a perfect blank canvas—you can easily tweak it to match your mood, dietary needs, or the season. I’ve played around with it plenty, and every time it turns out fantastic, no matter the twist.
- Make it vegan: I sometimes skip the Greek yogurt and cheddar cheese, opting for just coconut bacon or crunchy herbs instead—still super tasty and comforting.
- Add fresh herbs: Thyme or rosemary stirred in while cooking adds a wonderful earthy note.
- Spicy kick: Toss in a pinch of cayenne or some red chili flakes if you want a little heat—the lemon and spice balance beautifully.
- Use sweet potatoes: For a sweeter, colorful spin, swap half the Yukon golds with orange sweet potatoes—they make the soup visually stunning and add a touch of natural sweetness.
- Extra protein: Stir in cooked shredded chicken or crispy bacon if you want a heartier, meatier bowl.
How to Make Creamy Potato Soup with White Beans and Lemon Recipe
Step 1: Sauté Your Aromatics Until Soft and Tender
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and a few grinds of black pepper. Let the onions soften gently for about 6 to 8 minutes, stirring occasionally to prevent sticking or browning too fast. You want them translucent and tender, not caramelized—that way you get sweetness without overpowering the soup’s delicate flavors.
Step 2: Add Garlic and Vinegar for Depth
Toss in the chopped garlic and give it a good stir. Cook for 2 minutes until fragrant but not browned—garlic burns fast, so keep an eye on it! Stir in the white wine vinegar and cook for about 30 seconds, letting it reduce just a little to pull everything together with a bright, tangy foundation for the soup.
Step 3: Add Broth, Potatoes, and White Beans
Pour in the vegetable broth, then add your chopped Yukon gold potatoes and the cooked white beans. Bring the mixture up to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes. This is the window where your potatoes get perfectly tender and the flavors meld beautifully. I like to test the potatoes with a fork—they should feel soft but not falling apart.
Step 4: Blend Half the Soup for Creaminess
After simmering, let the soup cool just a bit so it’s safe to handle. Carefully transfer half of the soup to a blender along with the remaining tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend it until silky smooth, then pour it back into the pot. This blend-and-return trick creates an ultra creamy texture without adding dairy, plus it lets you leave some nice chunks in the pot for hearty mouthfeel.
Step 5: Smash and Season to Taste
Use a potato masher to gently press down on the pieces still in the pot—this breaks up the chunks just enough for creaminess while keeping some texture. Taste your soup and adjust with more salt, pepper, or lemon juice if you want it zestier. Serve hot, and get ready to pile on those tasty toppings.
Pro Tips for Making Creamy Potato Soup with White Beans and Lemon Recipe
- Don’t Skip the Vinegar: I learned early on that the white wine vinegar adds a surprising depth and brightness—you’ll want that little acidic kick to keep the soup from feeling heavy.
- Be Gentle When Mashing: Keep some texture by using a potato masher instead of blending everything; it makes the soup feel homemade and rustic.
- Use Yukon Gold Potatoes: They have the perfect creamy consistency when cooked—starchy Idaho potatoes don’t give the same velvety silk.
- Add Lemon Juice Last: Adding fresh lemon at the end keeps that zesty brightness alive and refreshing; it can dull if cooked too long.
How to Serve Creamy Potato Soup with White Beans and Lemon Recipe
Garnishes
I adore topping this soup with a dollop of creamy Greek yogurt for tang and cool contrast, some fresh chopped chives or scallions for a fresh, green bite, and crispy coconut bacon for a smoky crunch that makes every spoonful interesting. Plus, a sprinkle of shredded cheddar cheese is irresistible if you aren’t avoiding dairy.
Side Dishes
Pair this soup with crusty bread or toasted garlic baguette slices to soak up every last bit. A simple green salad with lemon vinaigrette also complements the soup’s brightness beautifully and lightens the meal perfectly.
Creative Ways to Present
For a fun twist at dinner parties, I serve this soup in mini sourdough bread bowls—makes it feel fancy but is so easy to do. Another favorite is layering the toppings in a clear glass mug so people can customize visually. It’s always a hit and sparks conversation!
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in airtight containers in the fridge for up to 4 days. Because it’s hearty and thick, sometimes it firms up a bit—just give it a gentle stir and warm it up before serving.
Freezing
This Creamy Potato Soup with White Beans and Lemon Recipe freezes surprisingly well. I like to portion it out into freezer-safe containers or bags (remembering to leave room for expansion) and freeze for up to 3 months. When thawed, the texture maintains nicely, especially after a good stir during reheating.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. If it thickens too much, stirring in a splash of broth or water helps loosen it back to that creamy consistency you love. Avoid microwaving too aggressively or it can separate a bit.
FAQs
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Can I use canned potatoes instead of fresh for the Creamy Potato Soup with White Beans and Lemon Recipe?
For the best texture and flavor, I recommend using fresh Yukon gold potatoes. Canned potatoes tend to be softer and can break down too much, resulting in a mushier soup. Fresh potatoes give you more control over the final consistency and creaminess.
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What’s the best way to make this soup vegan?
Simply skip the Greek yogurt and cheddar cheese toppings, and use coconut bacon or extra herbs for garnish. The soup base itself is already vegan, thanks to vegetable broth and olive oil.
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Can I make this soup in a slow cooker?
You can! Sauté the onions and garlic first, then add everything to the slow cooker with the broth, potatoes, and beans. Cook on low for 6-7 hours or high for 3-4 hours, then blend half as instructed for creaminess. Add lemon juice and season at the end to keep flavors bright.
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How do I adjust the thickness if the soup is too thick or thin?
If it’s too thick, stir in a bit more vegetable broth or water during reheating. If it’s too thin, simmer it uncovered for a bit to reduce and concentrate the flavors. Mashing more potato chunks in will also thicken the texture naturally.
Final Thoughts
Honestly, this Creamy Potato Soup with White Beans and Lemon Recipe is one of those hidden gems that’s perfect for lazy weeknights but impressive enough for guests. I love how it feels indulgent without the guilt, thanks to wholesome, plant-based ingredients. Plus, the lemon twist keeps it fresh and unique versus your standard potato soup. Give this a try—you’ll find it’s the kind of comforting bowl that’s good for your soul and easy to make. I can’t wait to hear how it becomes a staple in your kitchen, just like it did for mine!
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Creamy Potato Soup with White Beans and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy potato soup combines tender Yukon gold potatoes and white beans for a comforting, velvety texture enhanced with aromatic onions, garlic, and smoked paprika. The soup is partially blended for a perfect balance of smoothness and chunky texture, finished with optional toppings like Greek yogurt, chives, and coconut bacon to suit your taste.
Ingredients
Sauté Base
- 3 tablespoons extra-virgin olive oil (divided)
- 1 large white onion, chopped
- ½ teaspoon sea salt
- 4 garlic cloves, chopped
Soup Ingredients
- 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, to taste
Optional Toppings
- Scallions or chives
- Coconut bacon
- Greek yogurt
- Cheddar cheese
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Sauté for 6 to 8 minutes until the onion is softened and translucent.
- Add Garlic and Vinegar: Stir in the chopped garlic and cook for an additional 2 minutes to release its aroma. Then add the white wine vinegar, stirring constantly for 30 seconds to deglaze and balance flavors.
- Add Broth, Potatoes, and Beans: Pour in the vegetable broth, add the chopped Yukon gold potatoes and white beans. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 30 minutes, until the potatoes are tender.
- Puree Half the Soup: Allow the soup to cool slightly. Transfer half of the soup to a blender, adding the remaining 1 tablespoon olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until smooth and creamy.
- Combine and Mash: Return the pureed soup to the pot with the remaining chunky half. Use a potato masher to gently mash the potato chunks and beans, creating a perfect balance of creamy and textured soup.
- Season and Serve: Taste and season with additional salt and freshly ground black pepper as needed. Serve hot, garnished with desired toppings such as scallions, coconut bacon, Greek yogurt, or cheddar cheese for extra flavor and creaminess.
Notes
- This ultra creamy potato soup is a healthy and comforting option, perfect for chilly days.
- Top with Greek yogurt, chives, and coconut bacon to add richness and smoky flavor.
- Use Yukon gold potatoes for their creamy texture and natural sweetness.
- For a vegan version, omit the Greek yogurt and cheddar cheese toppings.
- White beans add protein and help create a silky texture while keeping the soup hearty.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
