CREAMY POTATO + WHITE BEAN SOUP
4 People
244 Cals
CREAMY POTATO + WHITE BEAN SOUP
4 People
244 Cals
About the recipe
There’s something wonderfully comforting about a bowl of creamy potato soup, and this Creamy Potato + White Bean Soup is one of the simplest and most nourishing soups you can make.Made with humble everyday ingredients — onion, potato, cannellini beans, olive oil and a splash of milk — it blends into the most beautifully smooth and velvety soup, without the need for cream.Cannellini beans are my little addition that makes this soup extra special. They add a lovely creaminess along with plant protein and fibre, making the soup more satisfying and substantial. Potatoes add natural creaminess as well as potassium, vitamin C and vitamin B6, while slowly cooked onions create a beautifully sweet and savoury base.It’s also wonderfully budget-friendly. I often make it with water rather than stock and simply season well with sea salt and white pepper. Use one tin of cannellini beans for a lighter, more traditional potato soup, or add two tins for an extra creamy, higher-protein version.I’ve served mine with homemade focaccia, which is absolutely delicious for dipping, but a thick slice of good sourdough or cheesy toast on the side is equally wonderful.Simple, warming and nourishing — this is the kind of soup I could happily eat all winter long.
Nutrition Per Serving
244
Calories
8g
Fat
2g
Saturates
5g
Sugars
166mg
Salt
12g
Protein
29g
Carbs
7g
Fibre
Ingredients
- 2 large onions finely sliced
- 2 tablespoons extra virgin olive oil
- 500 g potatoes peeled and diced
- 750 ml 3 cups water, vegetable stock or chicken stock
- 250 g cannellini beans drained and rinsed (1 - 2 cans)
- 125 ml milk your choice
- Sea salt and white pepper to taste
TO SERVE
- Greek yoghurt or finely grated Parmesan or both
- Finely chopped chives
- leg ham
- White or cracked black pepper
- Homemade focaccia sourdough or cheesy toast, to serve
Method
- COOK the onions with the olive oil in a large saucepan over a low heat for 8–10 minutes until beautifully soft and sweet. Take your time here and avoid allowing the onions to colour.
- ADD the potatoes and cook for another 3 minutes, stirring occasionally.
- POUR in the water or stock and season with a little sea salt and white pepper.
- ADD the beans.
- SIMMER gently for around 15 minutes, or until the potatoes are completely tender.
- ADD the milk and turn off the heat.
- BLEND until beautifully smooth, creamy and velvety.
- TASTE and adjust the seasoning with sea salt and white pepper.
- SERVE in warm bowls with a spoonful of Greek yoghurt or a little grated Parmesan, chopped chives, a drizzle of extra virgin olive oil and freshly ground pepper.
- Enjoy with warm homemade focaccia, good sourdough or cheesy toast on the side.
NOTES + INSPIRATION
Make it higher in protein: Use 2 tins of cannellini beans for an extra creamy and more substantial soup.
No stock? No problem: Water works beautifully in this recipe. The slowly cooked onions, olive oil, potatoes and beans provide plenty of flavour — just season well.
Make it dairy-free: Choose your favourite unsweetened plant-based milk and finish with a drizzle of extra virgin olive oil rather than yoghurt or Parmesan.
Adjust the consistency: This soup naturally thickens as it sits. Simply add a splash of water, stock or milk when reheating.
For cheesy toast: Top good sourdough with a little grated Parmesan, Gruyère or mature cheddar and grill until golden and bubbling. Perfect for dipping.
