There are some meals that feel like a warm hug in a bowl, and this Potato Bean Soup is certainly one of them. It’s the kind of dish we turn to when the evenings draw in and a chill hangs in the air. This isn’t just another blended soup; it’s a robust, textured, and deeply satisfying meal built on simple, honest ingredients. The magic happens when the earthy, fluffy potatoes meld with creamy cannellini beans, all brought together in a savoury broth enriched with smoky bacon and fragrant herbs. It’s a soup that eats like a meal, hearty enough to stand on its own.

I’ve been making this for over 7 years, and it never disappoints. What I love most is the balance of textures. We blend about half of the soup to create a velvety, creamy base, but we leave the other half chunky. This means that with every spoonful, you get that luscious smoothness punctuated by soft pieces of potato and whole, tender beans. It’s a wonderfully rustic approach that feels both nourishing and a little bit special.

This soup works beautifully for a midweek supper when you want something wholesome without spending hours in the kitchen. It’s also a fantastic choice for a leisurely weekend lunch, served with a loaf of crusty bread for dunking. It’s a recipe that relies on pantry staples, proving that you don’t need anything fancy to create a truly memorable dish.

Recipe Overview

This Potato Bean Soup is a lesson in creating deep flavour from humble ingredients. Expect a thick, satisfying soup with a creamy base and plenty of texture from whole beans and chunks of potato. The savoury notes come from smoked bacon and a classic mirepoix, while rosemary and thyme add a lovely, aromatic woodiness. I once tried making it without the final swirl of cream, and while still good, that small addition truly elevates the texture to something special.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Potato Bean Soup

• Genuine Flavour: We build layers of flavour right from the start, sweating down the onions, carrots, and celery until sweet, then rendering the bacon to release its smoky fat. This foundation makes the final soup taste like it’s been simmering for hours.
• Ready in Under an Hour: From chopping the first onion to ladling the finished soup into bowls, the whole process comes together in about 50 minutes, making it entirely achievable on a weeknight.
• Flexible Recipe: This recipe is wonderfully adaptable. You can use butter beans or chickpeas instead of cannellini, add a few handfuls of spinach or kale in the last five minutes of cooking, or leave out the bacon for a vegetarian version.
• Great for a Cosy Night In: It’s the ideal meal when you want to curl up on the sofa. Pair it with some good bread and a glass of wine, and you have a perfect, low-effort evening planned.
• Family Tested: My whole family enjoys this one, even the fussy eaters. The creamy texture and mild, savoury taste always go down well. It’s a great way to get plenty of veg and fibre into everyone.

Potato Bean Soup

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 6 servings

📌 Pin This Recipe

Ingredients You’ll Need

Most of these are pantry and fridge staples. For the potatoes, I strongly recommend a floury variety like Maris Piper or King Edward, as they break down beautifully and create a naturally creamy texture. Using a high-quality stock is also key, as it makes up the bulk of the soup’s liquid – I often use Knorr chicken stock pots for a rich, consistent flavour.

• 2 tbsp olive oil
• 150g smoked bacon lardons or pancetta, diced
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 kg Maris Piper potatoes, peeled and cut into 2cm chunks
• 1 litre good-quality chicken or vegetable stock
• 2 x 400g tins of cannellini beans, drained and rinsed
• 1 tsp dried thyme
• 1 sprig fresh rosemary
• 100ml double cream
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Marcus’s Tip: Don’t be tempted to swap the double cream for milk. The higher fat content of the cream prevents it from splitting in the hot soup and gives the finished dish a luxurious, velvety mouthfeel that you just can’t replicate with milk.

How to Make Potato Bean Soup

The process for this soup is straightforward. We start by building a flavour base with the vegetables and bacon, then we let everything simmer until the potatoes are tender before partially blending to get that perfect creamy-yet-chunky texture.

1. Sauté the Bacon and Aromatics: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the bacon lardons and cook for 5-7 minutes, stirring occasionally, until crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside on a plate, leaving the fat in the pot.
2. Soften the Vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté in the bacon fat for 8-10 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add Potatoes and Liquids: Tip the potato chunks into the pot along with the chicken stock, dried thyme, and the sprig of fresh rosemary. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
4. Simmer the Soup: Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
5. Add the Beans: Remove and discard the rosemary sprig. Stir in the drained and rinsed cannellini beans and let them warm through for 2-3 minutes.
6. Blend for Creaminess: This is the key step for texture. I find that using an immersion blender is best. Carefully blend about half of the soup directly in the pot, leaving the rest chunky. If you don’t have an immersion blender, ladle about half the soup into a regular blender, blitz until smooth, and then return it to the pot. Be careful when blending hot liquids.
7. Finish and Season: Stir the double cream and the reserved crispy bacon back into the soup (keeping a little bacon aside for garnish if you like). Warm through gently for a minute, but do not let it boil. Season generously with salt and freshly ground black pepper to your taste.
8. Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of fresh parsley and the remaining crispy bacon.

Tips From My Kitchen

• Temperature Control: Once the soup comes to a boil, immediately reduce it to a gentle simmer. Boiling starchy potatoes too vigorously can make them release too much starch, which can result in a gluey texture. A low, slow simmer is your friend here.
• The Secret Step: I learned that reserving some of the whole ingredients to add back at the end makes a world of difference. After blending, I sometimes stir in not only the crispy bacon but also a handful of the whole beans I set aside earlier. This ensures every bite has a fantastic contrast in texture.
• Make-Ahead: This soup is an excellent candidate for making ahead. The flavours actually deepen and improve overnight. Simply cool it completely and store it in the fridge. Reheat gently on the hob, adding a splash of stock or water if it has thickened too much.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup successfully. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

• Large stockpot or Dutch oven
• Immersion blender (or a standard blender)
• Ladle
• Sharp knife and cutting board

Common Mistakes to Avoid

• Not Sautéing the Aromatics Enough: Don’t rush the first step. Gently sweating the onion, carrot, and celery until they are soft and sweet (a process known as making a soffritto) builds an essential layer of flavour that you can’t add back in later.
• Using the Wrong Potato: Waxy potatoes (like new potatoes) will hold their shape but won’t break down to create that creamy base. Stick to floury varieties like Maris Piper, King Edward, or Russets for the best results.
• Forgetting to Season at the End: It’s crucial to taste and adjust the seasoning right before you serve. The potatoes and beans absorb a lot of salt. A final check for salt and pepper can be the difference between a good soup and a great one.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it to your own tastes or what you have in the cupboard. Here are a few ideas we’ve enjoyed.

• Spicy Version: Add 1/2 teaspoon of red chilli flakes along with the garlic for a gentle, warming heat that builds with each spoonful.
• Vegetarian/Vegan Option: To make this vegetarian, simply omit the bacon and use a good-quality vegetable stock. For a vegan version, also swap the double cream for a plant-based alternative like oat cream or a swirl of full-fat coconut milk.
• Add Leafy Greens: For an extra dose of nutrients, stir in a couple of large handfuls of chopped kale or spinach during the last 5 minutes of cooking, allowing it to wilt into the soup.

What to Serve With Potato Bean Soup

This hearty soup is a meal in itself, but a few accompaniments can turn it into a fantastic spread. It’s a great starter for a more substantial meal, like our Creamy Chicken and Rice Recipe.

• Crusty Bread: This is non-negotiable in my house! A fresh baguette, a sourdough loaf, or some cheesy garlic bread is essential for mopping up every last drop from the bowl.
• A Simple Green Salad: A crisp salad of rocket or mixed leaves with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the soup beautifully.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the creamy texture without overpowering the flavours.

Frequently Asked Questions

Potato Bean Soup

A creamy and hearty soup packed with potatoes, beans, and smoky bacon. A comforting, flavourful meal that's surprisingly quick and easy to make, perfect for a cosy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: European

Calories: 470

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 150 g smoked bacon lardons or pancetta diced
• 1 large onion finely chopped
• 2 medium carrots peeled and diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 1 kg Maris Piper potatoes peeled and cut into 2cm chunks
• 1 litre good-quality chicken or vegetable stock
• 2 x 400g tins of cannellini beans drained and rinsed
• 1 tsp dried thyme
• 1 sprig fresh rosemary
• 100 ml double cream
• Salt and freshly ground black pepper to taste
• Fresh parsley chopped (for garnish)
• Genuine Flavour: We build layers of flavour right from the start sweating down the onions, carrots, and celery until sweet, then rendering the bacon to release its smoky fat. This foundation makes the final soup taste like it’s been simmering for hours.
• Ready in Under an Hour: From chopping the first onion to ladling the finished soup into bowls the whole process comes together in about 50 minutes, making it entirely achievable on a weeknight.
• Flexible Recipe: This recipe is wonderfully adaptable. You can use butter beans or chickpeas instead of cannellini add a few handfuls of spinach or kale in the last five minutes of cooking, or leave out the bacon for a vegetarian version.
• Great for a Cosy Night In: It’s the ideal meal when you want to curl up on the sofa. Pair it with some good bread and a glass of wine and you have a perfect, low-effort evening planned.
• Family Tested: My whole family enjoys this one even the fussy eaters. The creamy texture and mild, savoury taste always go down well. It's a great way to get plenty of veg and fibre into everyone.

Method

 

1. Sauté the Bacon and Aromatics: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the bacon lardons and cook for 5-7 minutes, stirring occasionally, until crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside on a plate, leaving the fat in the pot.
2. Soften the Vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté in the bacon fat for 8-10 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add Potatoes and Liquids: Tip the potato chunks into the pot along with the chicken stock, dried thyme, and the sprig of fresh rosemary. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
4. Simmer the Soup: Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
5. Add the Beans: Remove and discard the rosemary sprig. Stir in the drained and rinsed cannellini beans and let them warm through for 2-3 minutes.
6. Blend for Creaminess: This is the key step for texture. I find that using an immersion blender is best. Carefully blend about half of the soup directly in the pot, leaving the rest chunky. If you don't have an immersion blender, ladle about half the soup into a regular blender, blitz until smooth, and then return it to the pot. Be careful when blending hot liquids.
7. Finish and Season: Stir the double cream and the reserved crispy bacon back into the soup (keeping a little bacon aside for garnish if you like). Warm through gently for a minute, but do not let it boil. Season generously with salt and freshly ground black pepper to your taste.
8. Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of fresh parsley and the remaining crispy bacon.

Notes

For a vegetarian version, omit the bacon and sauté vegetables in olive oil. Serve with crusty bread. The soup stores well in the refrigerator for up to 3 days.

I really hope you give this Potato Bean Soup a try. It’s a true staple in our home and one of those reliable recipes that delivers so much warmth and flavour with minimal fuss. Friends always ask me for this recipe after trying it, and I’m delighted to be sharing it with you. If you’re looking for another fantastic weekend meal idea, give our Smashed Burgers Recipe a go! Let me know how you get on in the comments below – I’d love to hear about it.
– Marcus