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Chunky white bean and potato soup with parsley in two bowls
Family Recipe HQ

Small Batch White Bean Potato Soup Without Cream

A two-bowl soup thickened by mashing some of its tender beans and potatoes. Makes about 4 cups with a lightly creamy body and no cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 generous bowls (about 2 cups each)
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion Finely diced, about 1/2 cup.
  • 2 cloves garlic Minced.
  • 12 ounces Yukon Gold potatoes Scrubbed and cut into 1/2-inch cubes; peeling optional.
  • 1 15-ounce can cannellini or Great Northern beans Drained and rinsed.
  • 2 1/2 cups low-sodium vegetable broth Plus up to 1/2 cup extra for adjusting texture.
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon fine salt Plus more to taste.
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice Plus more to taste.
  • 1 tablespoon chopped parsley Optional, for serving.

Equipment

  • 1 2- to 3-quart saucepan with lid
  • 1 potato masher or sturdy fork
  • 1 Knife and cutting board
  • 1 Measuring cups and spoons
  • 1 ladle

Method
 

  1. Soften the onion. Heat olive oil in the saucepan over medium heat. Add onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent. Reduce the heat if it starts browning quickly.
  2. Build the soup. Stir in garlic and thyme for about 30 seconds. Add potatoes, drained beans, 2 1/2 cups broth, salt, and pepper. Gently scrape the bottom to release any softened onion.
  3. Simmer until the potatoes are tender. Bring to a gentle boil, then reduce to a steady simmer. Partially cover and cook for about 15–20 minutes, stirring occasionally. Test one of the larger potato cubes: it should crush easily with a fork with no firm center. Continue simmering if needed.
  4. Mash for body. Remove the saucepan from the heat and set it on a stable surface. Carefully mash about one-third of the beans and potatoes with a potato masher or sturdy fork. Stir before deciding whether to mash more. If the masher does not fit comfortably, transfer a small portion to a heatproof bowl, mash with a little soup broth, and return it to the pot. Avoid splashing hot liquid.
  5. Adjust and serve. If the soup is too thick, add extra broth 2 tablespoons at a time, up to the reserved 1/2 cup. Return briefly to low heat if needed, stirring across the bottom. Add lemon juice, taste, and adjust salt and pepper. Divide between bowls and add optional parsley.

Notes

Timing and yield: About 10 minutes preparation and 25–30 minutes cooking, or 35–40 minutes total; the card displays the upper estimate. Makes approximately 4 cups, or 2 generous bowls. Potato type, cube size, burner, and pan affect the estimates. Cook to a fork-tender center before mashing.
Texture: Start by mashing about one-third of the beans and potatoes, then stir and reassess. You can mash more, but cannot restore whole pieces. Extra broth is for adjustment, not an automatic addition. Dry beans are not a direct substitute for canned beans.
Scaling: For 4 servings, double all ingredients and use a 4- to 5-quart pot. Keep the potato cubes at 1/2 inch. A larger batch may take longer to reach a simmer; judge potato tenderness rather than doubling the cooking time.
Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F, stirring for even heating; bring soup to a rolling boil when reheating on the stove. Add broth in small amounts if it has thickened. Frozen and thawed potato pieces may be softer or grainier.
Photo: The featured photo is a potato-soup serving reference and shows a different soup, not this white bean recipe.