White Bean and Potato Soup

Published: Mar 4, 2021 . Modified: Nov 23, 2024 by Allie

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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 my 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

For more soup recipes try orzo vegetable soup or butternut squash chickpea soup.

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Substitutions
Oil-Free Cooking
Storing White Bean Kale Soup
Tips for Using Soup for School Lunches
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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 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 adds flavor.

onions, carrot and celery cooking in a pot

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, and 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, and 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.

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

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