A bowl of Hearty Potato Bean Soup is like a cozy blanket for your taste buds. Creamy, chunky, and deeply satisfying, this soup combines tender potatoes, creamy white beans, and aromatic vegetables in a broth that’s both rustic and comforting. It’s the kind of meal that warms you to your core on chilly days, yet feels light enough for a wholesome lunch.

This recipe brings together pantry staples and turns them into something memorable. Whether you’re looking for a meatless dinner option, a budget-friendly meal, or simply a soup that delivers real flavor without fuss, this one ticks all the boxes. The texture is thick and velvety, while every bite offers a perfect blend of herbs, soft vegetables, and beans.

Why You’ll Love This Hearty Potato Bean Soup

It’s vegetarian, hearty, and naturally gluten-free.
Uses affordable, simple ingredients you probably already have.
Great for batch cooking – it tastes even better the next day.
Perfect for cold nights, or any time you’re craving comfort food.
Easily customizable with added greens or spices.

What Kind of Beans Should I Use?

Cannellini beans are a top choice here because of their creamy texture and neutral flavor, but Great Northern beans or navy beans also work beautifully. Just make sure they’re cooked and drained. Canned beans are perfect for convenience, but if you have the time to soak and cook dry beans, go for it – they add an extra layer of homemade heartiness.

Ingredients for the Hearty Potato Bean Soup

Each ingredient in this soup has a purpose and brings something special to the bowl. Here’s what you need:

Potatoes – Russet or Yukon Golds give this soup body and a soft, starchy heart.
White Beans – Cannellini or Great Northern beans add creaminess and protein.
Carrots – For sweetness and color.
Celery – Adds crunch and balances the flavor.
Onion & Garlic – The aromatic base that starts every good soup.
Vegetable Broth – Enhances the savory depth without overpowering the natural flavors.
Olive Oil – For sautéing and richness.
Dried Thyme & Bay Leaf – Bring subtle earthiness and classic soup flavor.
Salt & Pepper – Essential seasoning.
Fresh Parsley (optional) – A finishing touch for brightness.

How To Make the Hearty Potato Bean Soup

Step 1: Build the Flavor Base

Heat olive oil in a large pot over medium heat. Sauté chopped onions, carrots, and celery until softened and fragrant, about 5-7 minutes.

Step 2: Add the Garlic & Seasonings

Stir in the minced garlic, dried thyme, bay leaf, salt, and pepper. Cook for another minute to release the aromas.

Step 3: Simmer with Potatoes & Broth

Add in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.

Step 4: Add Beans & Blend Slightly

Stir in the drained beans and simmer for another 5 minutes. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks.

Step 5: Finish and Serve

Taste and adjust seasoning as needed. Remove the bay leaf. Serve hot with chopped fresh parsley on top and a slice of crusty bread.

How to Serve and Store This Soup

This recipe yields about 4 to 6 servings, making it ideal for family dinners or meal prep. Serve it piping hot, garnished with herbs, a swirl of olive oil, or red pepper flakes for a kick. Pair it with crusty bread, garlic toast, or even a grilled cheese sandwich.

For storage: Let the soup cool completely, then store it in airtight containers in the fridge for up to 4 days. It also freezes well – just leave a bit of space in the container for expansion. Reheat gently on the stovetop or microwave.