This Creamy Potato and Bean Soup is the warm hug your evening needs—simple, hearty, and absolutely satisfying!

1

Start by peeling and dicing the potatoes and onion. Mince the garlic. This should take about 10 minutes.

2

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 5 minutes until soft.

3

Add the minced garlic and cook for another 1 minute until fragrant.

4

Stir in the diced potatoes, salt, pepper, and thyme. Cook for about 5 minutes, stirring occasionally.

5

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.

6

Add the white beans to the pot and stir to combine. Let it cook for an additional 5 minutes.

7

Remove the pot from heat. Use an immersion blender to blend the soup until creamy (or carefully transfer to a blender in batches).

8

After blending, stir in the heavy cream and mix well. Adjust seasoning if needed and heat for 2 more minutes before serving.

4

• Add some crumbled bacon for a smoky flavor.
• Top with fresh herbs like parsley or chives for a fresh twist.
• Incorporate some greens like spinach or kale for added nutrition.

• Ensure the potatoes are cubed evenly for uniform cooking.
• For extra creaminess, you can use half-and-half instead of heavy cream.
• Let the soup cool completely before storing in the refrigerator to maintain its texture.

• fat: 12g
• carbs: 50g
• protein: 10g
• calories: 320

This dish is rich in carbohydrates from the potatoes and beans, providing sustained energy. The addition of cream contributes to a creamy texture while also providing calcium.

• Creamy Potato Soup Recipe - Love and Lemons
• White Bean and Potato Soup - Three Little Chickpeas
• Creamy Potato, Leek, & White Bean Soup | MAK and Her Cheese