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## 🍲 **How to Make White Bean and Potato Soup**
1. **Sauté the aromatics**:
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and thyme; cook for 1 more minute.
2. **Add potatoes and broth**:
Pour in the broth and add the chopped potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15–20 minutes).
3. **Add the white beans**:
Stir in the beans and simmer for another 5 minutes to heat through.
4. **Blend (partially or fully)**:
For a creamier texture, use an immersion blender to blend part of the soup right in the pot. Or transfer a few cups to a blender, puree, and return to the pot. Leave some chunks for texture if you like!
5. **Season and serve**:
Season with salt and pepper to taste. Stir in fresh greens at the end, if using, and let wilt. A squeeze of lemon juice adds a bright finishing touch.
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## 🥄 **Tips & Variations**
* Add **smoked paprika** or a dash of hot sauce for a flavorful kick
* Stir in **chopped kale or spinach** for added nutrition
* Top with crispy bacon, croutons, or grated Parmesan for extra texture
* Swap potatoes for **sweet potatoes** for a different twist
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## ❄️ **Storing and Reheating**
This soup keeps beautifully:
* Store in an airtight container in the fridge for up to 4 days
* Freeze in portions for up to 2 months
* Reheat gently on the stovetop or microwave, adding a splash of broth if needed
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## 💬 Final Thoughts
**White Bean and Potato Soup** is proof that you don’t need fancy ingredients to create something truly nourishing. It’s earthy, creamy, and packed with plant-based protein — a feel-good meal that’s as wholesome as it is delicious.
Serve it with crusty bread, a fresh salad, or all on its own. Just one spoonful, and you’ll understand why this comforting soup earns a spot in every cold-weather recipe rotation.
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