White bean and potato soup

There’s nothing quite like a warm bowl of hearty soup on a chilly day. This creamy white bean and potato soup is the perfect comfort food, packed with flavor and nutrients. It’s easy to make, and the ingredients are simple and readily available. At bestquickrecipes, we believe in making delicious and satisfying meals without sacrificing simplicity. This recipe is a testament to that philosophy.

Ingredients:

• 2 medium russet potatoes, peeled and diced
• 1 yellow onion, chopped
• 2-3 carrots, diced
• 2 celery ribs, diced
• 3-4 cloves garlic, minced
• Olive oil and butter
• Italian seasoning blend (like Mrs. Dash)
• Salt and pepper to taste
• Vegetable broth or chicken broth
• 2 cans white beans (great northern or cannellini), rinsed and drained
• Freshly grated Parmesan cheese for topping (optional)
• Fresh herbs for a flavor boost (rosemary, parsley, and/or thyme)

Instructions:

1. Sauté the Vegetables:
   • Heat a large pot over medium heat. Add a drizzle of olive oil and a knob of butter.
   • Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 30 seconds, or until fragrant.
2. Add the Potatoes and Broth:
   • Stir in the diced potatoes and Italian seasoning. Season with salt and pepper to taste.
   • Pour in the vegetable or chicken broth, ensuring the vegetables are covered. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Blend the Soup:
   • Using an immersion blender or a regular blender, carefully puree the soup until it reaches your desired consistency. For a smoother soup, blend in batches.
4. Add the Beans and Seasonings:
   • Stir in the rinsed and drained white beans.
   • Taste the soup and adjust the seasoning as needed.
5. Serve:
   • Ladle the soup into bowls and top with freshly grated Parmesan cheese and fresh herbs.

Tips for best White bean and potato soup:

• For a richer flavor, consider roasting the vegetables before adding them to the soup.
• To make the soup extra creamy, add a splash of heavy cream or milk.
• For a vegan version, use vegetable broth and omit the Parmesan cheese.
• Serve with crusty bread or a side salad for a complete meal.

I’ve got everything I need to make this dish White bean and potato soup for dinner tomorrow. It’s a versatile recipe that can be adapted in countless ways. I’m planning to use a combination of potatoes and winter melon, which should give it a unique texture. Much like potatoes, this dish will absorb the flavors of the broth, resulting in a silky smooth consistency. It’s a joy to take a classic recipe and put my own spin on it.