White Bean And Potato Soup

Hearty, rustic, and soul-warming, White Bean and Potato Soup is the kind of dish that turns simple pantry staples into a comforting meal.

The savory depth of simmered stock and ham bone builds a rich foundation, while tender potatoes, creamy beans, and wholesome vegetables bring heartiness and texture. Each spoonful balances smoky ham, earthy thyme, and mellow garlic, creating a soup that feels both nourishing and indulgent.

Perfect for chilly evenings, it’s a timeless recipe that brings warmth to the table and comfort to the soul.

Why People Will Love White Bean and Potato Soup:

Rich, layered flavor – slow simmering with a ham bone infuses the broth with deep smoky notes that can’t be replicated by shortcuts.

Hearty and satisfying – beans, potatoes, and vegetables create a filling meal that comforts both body and soul.

Rustic simplicity – the recipe transforms everyday, affordable ingredients into a dish that feels timeless and nourishing.

Balanced textures – tender beans, creamy potatoes, and soft vegetables complement the meaty chunks of ham in every spoonful.

Customizable comfort – easy to adapt with different beans, stocks, or herbs, making it versatile for family preferences.

Perfect cold-weather meal – warms you from the inside out, offering the kind of cozy satisfaction that only a slow-simmered soup can deliver.

Homestyle tradition – evokes the comfort of old-fashioned, homemade cooking, reminding many of family gatherings and hearty farmhouse meals.

Key Ingredient:

Ham bone – the soul of the broth, releasing smoky, savory richness as it simmers and giving the soup a depth that can’t be mimicked with seasonings alone.

White beans – creamy and mild, they add body, protein, and a velvety texture that balances the heartiness of the ham.

Potatoes – soft and earthy, they absorb the flavors of the broth while adding comfort and substance to each bite.

Celery, carrots, and onions – the classic aromatic trio that builds a sweet, savory backbone for the soup, enhancing every layer of flavor.

Dried thyme and garlic powder – subtle seasonings that bring warmth and complexity, tying together the vegetables, beans, and smoky broth.

Expert Tips:

Build flavor from the ham bone – simmer the ham bone long enough (at least an hour) to extract its smoky depth, but don’t rush it. The bone releases collagen and flavor compounds that create a naturally rich broth.

Stagger the vegetable timing – add sturdier vegetables like carrots and celery earlier, and keep the potatoes for later to prevent them from overcooking and turning mushy. This ensures each component keeps its texture.

Choose beans wisely – Cannellini beans create a creamier texture, while Great Northern beans offer a lighter bite. Pinto or kidney beans will make the soup heartier with a slightly earthier taste. Select based on the mood you want for the dish.

Enhance with olive oil at the right moment – adding a drizzle of extra virgin olive oil while sautéing the aromatics (or even just before serving) adds a silky richness that balances the smokiness of the ham.

Don’t skip resting time – once the soup is cooked, let it sit covered for 10–15 minutes off the heat. This allows flavors to meld fully, giving you a deeper, more cohesive taste.

Adjust consistency mindfully – if the broth reduces too much, add a splash of water or stock. If it feels too thin, mash a few potatoes or beans directly into the soup for natural thickening instead of adding cream.

How to make White Bean And Potato Soup

Ingredients

8 cups of chicken or turkey stock

1 leftover ham bone

2 14.5 oz canned Cannellini Great Northern, Pinto or Red Kidney Beans, drained and rinsed

2 cups of diced peeled potatoes or two small-medium potatoes

3 cups of chopped ham

1 1/2 cups of diced celery

1 1/2 cups of diced baby carrots

1 cup of chopped onions or 1 medium onion chopped

1/2 tsp of dried thyme

1 tbs extra virgin olive oil

1/2 tsp of garlic powder

black pepper and salt to taste

Instructions

Step 1:

Place chicken, turkey stock or vegetable stock into a pot with the ham bone and bring to a boil and then reduce to low heat and cover.

Your ham bone will probably not be covered by the broth which, is o.k.

Cook on low heat for one hour.

Step 2:

Meanwhile, about 20 minutes prior to taking out the ham bone, prepare vegetables.

Prep potatoes last because they will brown if they sit out too long.

If you want to prep earlier, put cut and peeled potatoes in water until ready to use.

Step 3:

When ham bone is ready to come out of stock pot (after one hour of stewing,) remove it, turn heat to medium-high and add the vegetables, one tbs of extra virgin olive oil, thyme, garlic powder and black pepper.

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Cook 15 minutes or so.

Add beans and ham and cook another 5 minutes.

Salt to taste, if necessary.

You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.

Important Notes When Making White Bean and Potato Soup:

Stock flexibility – while chicken or turkey stock adds depth, vegetable stock can be used for a lighter, vegetarian-friendly base (omit the ham bone). Each stock creates a different character for the soup.

Ham bone substitution – if you don’t have a leftover ham bone, you can mimic the flavor by adding smoked ham hocks, thick-cut bacon, or simply boosting the seasoning with smoked paprika.

Salt balance – the ham and stock both bring natural saltiness. Always taste before adding extra salt to avoid oversalting. Season gradually at the end.

Texture control – for a creamier finish, mash a portion of the beans or potatoes into the broth. For a more rustic, chunky soup, leave all the components whole.

Storage and reheating – this soup tastes even better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently to keep the potatoes from breaking down.

Freshness matters – adding a final touch of fresh herbs like parsley or thyme just before serving can brighten the soup and cut through its hearty richness.

How To Enjoy White Bean and Potato Soup After Cooking

Serve steaming hot in generous bowls – this soup is most comforting when served warm, with the aroma of ham, beans, and thyme rising as you take the first spoonful.

Pair with rustic bread – enjoy it alongside a thick slice of crusty sourdough or cornbread to soak up the savory broth and creamy beans.

Add fresh garnishes – sprinkle with freshly chopped parsley, thyme, or green onions for brightness. A drizzle of extra virgin olive oil or a touch of lemon zest can add freshness to balance the rich, smoky flavors.

Make it a complete meal – serve with a crisp side salad (such as a simple vinaigrette over greens) to add contrast and lightness, or pair with roasted vegetables for extra heartiness.

Customize each bowl – let guests finish their soup with their favorite toppings: shredded Parmesan for a salty depth, red pepper flakes for a little heat, or even croutons for extra crunch.

Enjoy the leftovers – this soup deepens in flavor as it sits. Reheat gently on the stovetop the next day for an even richer, more comforting experience. It also makes a satisfying lunch when paired with a sandwich.

For gatherings – serve it in a large pot family-style at the center of the table, letting everyone ladle their own bowls. Its rustic, homestyle appeal makes it perfect for casual dinners or cozy holiday spreads.

Nutrition Information:

Per serving (based on 8 servings) for White Bean and Potato Soup:

Frequently Asked Questions:

Can I use different beans in this White Bean and Potato Soup recipe?

Yes, you can use various beans like Cannellini, Great Northern, Pinto, or Red Kidney Beans based on your preference.

Make sure to drain and rinse them before adding to the soup.

What can I substitute for a leftover ham bone?

If you don’t have a leftover ham bone, you can use smoked ham hocks, bacon, or even smoked turkey parts to impart a smoky flavor to the soup.

Can I make this soup vegetarian?

Absolutely! You can substitute vegetable stock for chicken or turkey stock, omit the ham or use a meat substitute, and still enjoy a flavorful vegetarian version of this soup.

How do I prevent potatoes from browning while preparing other vegetables?

To prevent potatoes from browning, you can place them in water until ready to use.

Ensure they are completely submerged to minimize exposure to air.

Can I freeze White Bean and Potato Soup for later?

Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers.

Leave some space at the top to account for expansion.

Thaw in the refrigerator before reheating.

Can I use a different type of stock in this White Bean and Potato Soup?

Yes, you can use chicken, turkey, or vegetable stock based on your preference or dietary requirements. Each will impart a slightly different flavor to the soup.

Is it necessary to use a leftover ham bone, or can I use other ham products?

While a leftover ham bone adds rich flavor, you can use smoked ham hocks, bacon, or smoked turkey parts as alternatives for a similar smoky taste.

Can I make this soup ahead of time?

Absolutely! This soup reheats well, so you can make it ahead and store it in the refrigerator for a few days.

The flavors may even deepen and improve with time.

Can I freeze White Bean and Potato Soup?

Yes, this soup is freezer-friendly. Allow it to cool completely before transferring to airtight containers.

Thaw in the refrigerator before reheating.

How do I prevent potatoes from browning while preparing other vegetables?

To prevent potatoes from browning, place them in water until ready to use.

This helps minimize exposure to air and preserves their color.

Drain before adding to the soup.