Potato White Bean Soup

Hearty potato white bean soup has chunks of potatoes, cannellini beans, spices, parmesan and crispy bacon bits. This soup is thick, filling, and packed with tons of flavor.

Top view of potato white bean soup with bacon and parmesan.

This potato white bean soup is proof that soup can be creamy and thick without oodles of cream in it. Two humble ingredients potatoes and white bean along with tomato paste, veggies, and a few spices make this soup so comforting and delicious. Skip parmesan and bacon, and this soup will be vegan and dairy-free.

Starchy potatoes and white beans make this soup naturally thick and creamy. Another trick is to blend half of the soup towards the end of cooking and add it back to the pot.

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Top view of potato white bean soup with bacon and parmesan.


  • Potatoes – any kind of potatoes will work.
  • White beans/cannellini beans – Use canned beans for convenience. If using dried beans, soak it overnight and cook in an instant pot until tender.
  • Oil
  • Onion, garlic, carrot, celery
  • Tomato paste
  • Spices and seasoning – bay leaf, Italian seasoning, paprika, ground cumin.
  • Vegetable / Chicken stock
  • Bacon
  • Parmesan cheese
Ingredients for potato white beans soup.

Steps to make Potato White Bean Soup

  1. Cut bacon strips in a kitchen scissor( best hack to cut bacon). For even golden crispy bacon, start with a cold pan/pot. For easy clean up use a large dutch oven/heavy bottom pot to cook bacon and later soup in the same pot. If you prefer, use bacon fat to cook onions, else use olive oil. Saute onion, carrot, and celery until softened. Then add garlic and tomato. Garlic and tomato might stick to the pan, so cook on low heat and avoid burning.
  2. Add potatoes, spices, and stock to the pot. Once it comes to a rolling boil, simmer and let it cook until potatoes are tender.
  3. Because the cannellini /white beans are already cooked, add it towards the end and cook for 5 more minutes.
  4. The next step is to thicken the potatoes. You can either use a stick blender or take out 1/3rd of the mix and blend until smooth.
  5. Add blended mix This is the trick to getting thick creamy soup without adding any thickener or cream.
  6. Just before switching off the gas, stir in half of the cooked bacon and parmesan cheese. Parmesan adds umami and also thicken the soup.
Step by step pics to make Potato white bean soup.

Tips & Storage

  1. This recipe is versatile. You can add ground Italian sausage to it. Veggies like kale, spinach are a great addition.
  2. Potato white bean soup freezes well. Divide into small portions and freeze.
  3. Skip bacon and parmesan to make it gluten free and dairy free.
  4. Serve these with toasted crusty bread. Bread is perfect to scoop the thick soup.
Top view of potato white bean soup with bacon and parmesan.
Flavours of Kitchen Logo

One Pot Potato White Bean Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Hearty thick potato white bean soup is a one pot, is nutritious and packed with flavour.
Servings 6 servings


  • 2 tablespoons olive oil
  • 200 grams bacon
  • 1 large yellow onion finely chopped
  • 6 large garlic cloves minced
  • 2 carrots chopped
  • ½ cup celery chopped
  • 1 bay leaf
  • 2-3 large potatoes diced
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • 1 tablespoon Italian seasoning
  • salt to taste
  • 2 tablespoon tomato paste
  • 2 15 ounce can white beans, drained
  • 4-5 cups chicken broth
  • cup grated Parmesan
  • 2 tablespoons chopped parsley more for serving


  • Cook bacon in a Dutch oven or a heavy bottom pan until brown and crispy. Remove cooked bacon and drain on a kitchen towel.
  • If you wish you could cook with 2 tablespoons of remaining bacon fat or discard all bacon fat from the pot and add 2 tablespoons of Olive oil.
  • To the oil add onion, carrot and celery. Cook for 2-3 minutes until the veggies are softened.
  • Add minced garlic and tomato paste. Saute for a minute on low heat.
  • Next add diced potatoes, bay leaf, Italian seasoning, paprika, ground cumin, salt and pepper. Stir in 4 cups of chicken stock. Once it comes to a boil, reduce heat to medium, cover and cook until the potatoes are tender for about 20 minutes.
  • Once potatoes are cooked through, add drained beans. Cook on medium-low heat for another 5 minutes.
  • Take out about 1/3 rd of the bean and potato mix along with some of the liquids. Add it to a blender jar and blend it smooth ( the mixture will be hot, so loosely cover the jar opening with a kitchen towel to prevent hot mixture from splattering). Stir it back to the pot. Alternatively, use a stick blender and blend half of the mix smooth right in the pot.
  • Add reserved chicken stock if required to adjust the consistency. Stir in grated parmesan, half of the cooked bacon and parsley to the soup.
  • Serve hot with more crispy bacon and parsley garnished at top.



Serving: 1serving | Calories: 339kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 30mg | Sodium: 972mg | Potassium: 826mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3751IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 2mg
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  1. 5 stars
    Absolutely delicious! Flavorful and hearty. I also added seasoned ground beef and it was yummy. I can’t wait to try some more of soup and stew recipes!

    1. Subhasmita says:

      Love the idea of seasoned beef, the flavour would be amazing.

5 from 4 votes (3 ratings without comment)

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