• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Three Little Chickpeas

  • Home
  • About Me
  • Contact Us
  • Resources
  • Recipes
menu icon
go to homepage
  • Recipes
  • Resources
  • About Me
  • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Resources
    • About Me
    • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Course

    White Bean and Potato Soup

    Published: Mar 4, 2021 . Modified: Sep 3, 2022 by Allie

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Jump to Recipe·Print Recipe
    white bean and potato soup in a white bowl

    Creamy white bean and potato soup with kale!  We’re blending the soup and using beans and potatoes to make this soup creamy without cream.  It uses simple ingredients like carrots, celery, potatoes, canned beans, and dried herbs that you may already have.  I threw in some kale because I’m always trying to get more greens into by family’s diet and soup is such an easy way.  When you make it, just look at how all the kale shrinks down to hardly anything when cooked.  At the end of cooking, add a freshly juiced lemon to brighten up the soup.

    white bean and potato soup in a white bowl

    Substitutions

    • Any cooked white bean will work.
    • Kale can be substituted with spinach.
    • Fresh kale or spinach can be substituted for frozen, although it may take longer to cook than fresh and make sure to only add a fraction of what the recipe calls for.

    Oil-Free Cooking

    For oil-free cooking, preheat a nonstick pot, then add the onion, carrot, and celery with a pinch of salt.  Cook on medium, adjusting the heat if necessary to not burn the veggies.  Cook the mix for 8-10 minutes or until the veggies have softened, they’ll release their own liquid which they’ll cook in.  When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan and prevent burning.  The extra water will evaporate.  Garlic is prone to burning so it gets added after the vegetables have done the majority of their cooking.  Once you’ve cooked the garlic for just a minute or two, add part of the vegetable broth to deglaze the pot.  Use a wooden spoon or silicone spatula to scrape off the browned bits off the bottom of the pot, that’s flavor from your veggies.  

    Another option to do oil-free cooking is to start with ¼ cup of water to cook the veggies in.  I prefer the previous method because it allows for slight browning action on the vegetables and brings out more flavor.

    onions, carrot and celery cooking in a pot
    blending white bean soup
    kale in pot for white bean soup
    wilted kale in white bean soup

    Storing White Bean Kale Soup

    Store any leftovers in an airtight container in the refrigerator for 4-5 days.  Leftovers also work great for freezing.  Freeze in an airtight container for up to 3 months, make sure to leave room at the top of the container for the soup to expand.  When you’re ready to consume, thaw in the refrigerator overnight, then either microwave to heat up or use a pot on the stove.  I also like to freeze the soup in individual portions for school or work lunches. 

    Tips for Using Soup for School Lunches

    • Leftover soup works great for your kiddos’ school lunches.
    • Freeze leftovers in individual portions, leave room at the top of the container for the soup to expand.
    • Thaw in the refrigerator overnight.
    • Warm-up a thermos with hot water, let the hot water sit in the thermos for a couple of minutes while warming up the soup.  Then pour out the hot water when you’re ready to fill with hot soup.  This is according to the thermos instructions, I don’t actually do this because I haven’t noticed a difference in the temperature of the soup by the time lunch rolls around.  But it may work for your thermos to keep the soup hot longer.
    • Warm the soup up in a pot on the stove until it’s piping hot.  Do this just before leaving for work/school, so it has less time to cool down before lunch.
    white bean and potato soup in a white bowl

    As always, I hope you enjoy this recipe for White Bean Kale and Potato Soup!

    More Soup and Stew Recipes

    • Red Lentil Chili
    • Butternut Squash Lentil Soup
    • Slow Cooker Quinoa Chili
    • Yellow Chickpea Curry
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    white bean and potato soup in a white bowl

    White Bean and Potato Soup


    ★★★★★

    4.8 from 15 reviews

    • Author: Allie
    • Total Time: 40 minutes
    • Yield: 5 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Creamy and flavor-packed white bean and potato soup with kale.


    Ingredients

    Scale
    • 1 onion, finely diced
    • 3 carrots, diced
    • 3 celery ribs, diced
    • 3 garlic cloves, minced
    • 1  ½ teaspoons dried thyme (or ¾ teaspoon ground thyme)
    • ½ teaspoon crushed red pepper flakes
    • 5 ½ cups (1.3 liters) low sodium vegetable broth
    • 4-5 medium Yukon gold potatoes (1.76 lbs (800 g)), diced into small bite-size pieces
    • 2 cans (15 ounces(425 g)) white beans, drained and rinsed
    • 3 bay leaves
    • 1 teaspoon salt, or to taste
    • pepper to taste
    • 3 handfuls fresh kale, removed from stem and torn into bite-size pieces
    • 1 lemon, juiced (about 2-3 tablespoons)

     

    Garnish

    • Fresh chopped parsley
    • Fresh cracked pepper
    • More crushed red pepper

     


    Instructions

    1. For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt.  Cook on medium, adjusting the heat if necessary to not burn the veggies.  Cook for 8-10 minutes or until the veggies have softened, they will release their own liquid which they’ll cook in.  When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan.  Alternatively, you can start with ¼ cup of water to cook the veggies in.
    2. Add garlic, thyme, and crushed red pepper, then cook for about 1 minute.
    3. If any more brown bits have formed on the bottom of the pot, add some of the vegetable broth to deglaze the pan, using a wooden spoon or silicone spatula to scrape off the browned bits.
    4. Add the rest of the vegetable broth, potatoes, beans, bay leaves, the 1 teaspoon salt, and pepper then stir to combine.
    5. Bring to a boil, then lower to a simmer.
    6. Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender.
    7. Remove bay leaves.
    8. Blend ⅓ to ½ of the soup for a creamier consistency using an immersion blender, or remove about ⅓ to ½ of the soup to put in a blender and blend.  If using a blender, remove the feeder cap to vent to release pressure from the hot ingredients, use a clean kitchen towel over the lid to prevent splattering.  Don’t fill your blender more than ½ full with hot soup, blend in batches if necessary.  If using a blender, return the soup back to the pot after blending.
    9. Add lemon juice, kale, and stir to combine.
    10. Taste for seasoning and serve once the kale is wilted.
    11. Then garnish with fresh parsley.
    12. Store leftovers in the refrigerator in an air-tight container for 5-7 days.

    Equipment

    Image of lemon squeezer

    lemon squeezer

    Buy Now →
    Image of immersion blender

    immersion blender

    Buy Now →

    Notes

    I use salt-free homemade broth, adjust for seasoning if not.

    The soup may take longer if the potatoes are cut larger than a small dice.

    Make sure the potatoes are covered with liquid when cooking.

    Prep all of your ingredients and chopping before you start cooking.

    If you have a very large juicy lemon, you may prefer just half of it juiced.

    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Category: main course
    • Method: stovetop
    • Cuisine: American

    Keywords: white bean soup, white bean potato soup with kale, vegan white bean soup

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

    More Vegan Main Course

    • Tahini Pasta
    • Butternut Squash and Chickpea Curry
    • Vegan Creamy Tomato Pasta
    • Creamy Tahini Soba Noodles

    Reader Interactions

    Comments

    1. Jessie White

      April 10, 2021 at 9:05 pm

      This soup is really good! Very filling and you can feel good about these ingredients.

      ★★★★★

      Reply
      • Allie

        April 12, 2021 at 10:02 am

        I'm glad you like the soup!

        Reply
      • Kelly

        January 24, 2022 at 6:35 am

        Couldn’t agree more! Absolutely satisfying so delicious!

        ★★★★★

        Reply
    2. Joan

      April 13, 2021 at 9:25 am

      I love the addition of the lemon!

      ★★★★★

      Reply
      • Allie

        April 13, 2021 at 10:45 am

        I'm glad you like the addition, it adds a nice little brightness to the dish.

        Reply
    3. Christy

      September 01, 2021 at 2:35 am

      My family loved this soup! So flavorful and hearty! I agree the lemon does brighten!

      ★★★★★

      Reply
      • Allie

        September 01, 2021 at 10:56 am

        Thank you for the kind comment, and I'm so glad your family loved the soup!

        Reply
    4. Janet Patton

      September 17, 2021 at 2:27 am

      I just made your soup recipe for dinner tonight, after finding the recipe this morning. We loved your soup. In fact, my husband told me from now on when I make a soup, to make it like this soup...he loved it!! Thank you for making life easy for some of us!! ❤

      ★★★★★

      Reply
      • Allie

        September 17, 2021 at 11:17 am

        I'm so glad you all liked the soup and thank you so much for the lovely comment!

        Reply
    5. Ann

      October 10, 2021 at 10:54 pm

      I made soup for dinner. Everyone loved it. Was told that this one is a keeper. Thanks for recipe. Excellent for meal prep.

      ★★★★★

      Reply
      • Allie

        October 11, 2021 at 10:32 am

        I'm glad it's a keeper! Thanks for leaving the kind comment.

        Reply
    6. Jacque

      December 14, 2021 at 2:34 am

      I made this soup for dinner, I ended up doing it in the crockpot and it was super easy. This certainly would be perfect without it, but before I added all the ingredients to the crockpot, I rendered down some pancetta and added it in—so yummy if you’re not vegan/vegetarian!

      Reply
      • Allie

        December 14, 2021 at 12:57 pm

        I'm glad you enjoyed the recipe!

        Reply
      • Karen

        October 08, 2022 at 7:44 pm

        How long in crockpot?

        Reply
        • Allie

          October 09, 2022 at 1:50 pm

          I've never made the recipe in the crockpot, but looking online for crockpot potato soup most recipes are 3-4 hours on high or 6-8 on low. Add the kale and lemon juice when the potatoes are done cooking. I hope that helps!

          Reply
    7. William

      January 15, 2022 at 5:58 am

      the lemon ruined the flavor making the soup too sour.

      ★★★

      Reply
      • Allie

        January 15, 2022 at 9:23 am

        Sorry the soup was sour, the lemon is a lot of people's favorite part of the recipe.

        Reply
      • Kelly

        January 24, 2022 at 6:40 am

        The Lemon made it delicious. Maybe you just don’t like lemons. It was absolutely satisfying. Made me even consider selling it from home. There are so many folks that would enjoy this soup.

        ★★★★★

        Reply
    8. Sara

      January 15, 2022 at 8:53 am

      Loved the soup the addition of lemon adds so much flavor!

      ★★★★★

      Reply
      • Allie

        January 15, 2022 at 9:15 am

        I'm glad you liked the soup and thanks for commenting.

        Reply
    9. Joseph

      January 15, 2022 at 9:03 am

      The soup is easy and so flavorful! Thanks for a great recipe, it's going into my weekly rotation.

      ★★★★★

      Reply
      • Allie

        January 15, 2022 at 9:16 am

        Thanks for leaving a comment and I'm glad you enjoyed the soup.

        Reply
    10. Kelly

      January 24, 2022 at 6:31 am

      Amazing recipe!!! Very very good and satisfying. Perfect amount of ingredients and FLAVOR!!!

      ★★★★★

      Reply
      • Allie

        January 24, 2022 at 8:53 am

        I'm glad you enjoyed the recipe and thank you for the lovely comment!

        Reply
    11. Jen

      February 27, 2022 at 8:46 pm

      I will use WAY less thyme next time! Like maybe only 1/2 teaspoon. It was very strong for us. Otherwise, awesome soup!

      Reply
      • Allie

        February 28, 2022 at 12:59 pm

        I'm glad you enjoyed the recipe!

        Reply
    12. Jenna

      September 11, 2022 at 9:34 pm

      Thank you so much for this recipe! I just finished making it, and it tastes delicious! The changes I made were to use fresh thyme instead of dried, and I didn't have red pepper flakes so I just threw some red pepper in. The lemon makes it! Thanks again so much for this healthy delicious recipe. I'm going to try your red lentil and butternut squash soup next I think. 🙂

      Reply
      • Allie

        September 11, 2022 at 9:51 pm

        I'm so glad you enjoyed the recipe and thank you so much for the lovely comment. I hope you enjoy the butternut squash soup too!

        Reply
    13. Kristina canale

      November 12, 2022 at 1:13 pm

      I definitely enjoyed this recipe and used it as a great base for making chicken soup!! We are not vegan but my son can't have a lot of animal products, and eat vegan sometimes. I used the same soup base but instead added chicken broth, chicken fat. We also used leftover chicken at the end of cooking to make a wonderful chicken soup. Cooked Navy Beans and added those to the soup. The thyme and lemon were really excellent suggestions for pulling out the flavors. I used lime (didn't have lemons), but the acidity was the perfect touch.

      ★★★★

      Reply
      • Allie

        November 13, 2022 at 9:12 pm

        I'm glad you enjoyed the flavors and thanks for leaving a comment.

        Reply
    14. Morgan

      November 17, 2022 at 4:53 pm

      I absolutely LOVED this recipe. Super yummy and satisfying! I have to eat more than one bowl whenever I make this. The lemon juice adds the perfect touch. Do NOT leave it out! It’s so refreshing and delicious!

      ★★★★★

      Reply
      • Allie

        November 17, 2022 at 6:27 pm

        I'm so glad you enjoyed it and thank you so much for leaving such a kind comment!

        Reply
    15. Deb

      November 17, 2022 at 10:42 pm

      The soup is very good and warms the inside. You definitely need to add lemon juice to bump up the flavor of the soup. I will definitely make it again

      ★★★★★

      Reply
      • Allie

        November 18, 2022 at 6:37 pm

        I'm glad you enjoyed the soup!

        Reply
    16. Grace

      February 08, 2023 at 7:53 pm

      This was excellent. My picky family loved it. I added 1/2 cup of pumpkin purée and it melded nicely with the flavor profile. Also, I used chicken broth (we are not vegetarian). Thank you for this recipe.

      ★★★★★

      Reply
      • Allie

        February 09, 2023 at 11:49 am

        I'm glad your family liked the recipe, I'll have to try the pumpkin puree next time I make it. Thanks for leaving a comment!

        Reply

    Leave a Reply Cancel reply

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

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Basic Overnight Oats with Flaxseed
    • Cherry Overnight Oats
    • Oil-Free Fried Rice
    • Carrot Cake Bliss Balls

    Recent

    • Vegan Chipotle Sauce
    • Chocolate Baked Oatmeal
    • Island Green Smoothie
    • Tahini Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • Resources
    • About Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Three Little Chickpeas

    Copyright © 2023 Three Little Chickpeas on the Foodie Pro Theme