This Potato and White Bean Soup with Olive Oil Drizzle is the kind of minimalist recipe that punches above its weight.

With creamy Yukon Gold potatoes, tender white beans, and a drizzle of good olive oil to finish, it’s cozy, rustic, and quietly elegant.

No dairy, no meat—just humble ingredients doing their best impression of something you’d pay $14 for at a farm-to-table café.

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Potato and White Bean Soup with Olive Oil Drizzle Ingredients

• 1 tablespoon olive oil (plus more for drizzling)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1½ pounds Yukon Gold potatoes, peeled and diced
• 1 (15 oz) can white beans, drained and rinsed (cannellini or Great Northern)
• 4 cups vegetable broth (or chicken broth)
• ¾ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme or rosemary
• Juice of ½ lemon
• Optional garnish: high-quality olive oil, cracked pepper, fresh herbs, or toasted breadcrumbs

Kitchen Tool Tips

Immersion blender
Perfect for partially or fully blending the soup to achieve a creamy texture without cream.

Can opener & mesh strainer
A good strainer makes rinsing canned beans quick and clean, removing excess starch and sodium.

Ladle
A must for portioning thick soups like this one—plus it makes that olive oil drizzle moment look fancy.

How to Make Potato and White Bean Soup with Olive Oil Drizzle

1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and cook for 1 minute.
2. Add potatoes, white beans, broth, salt, pepper, and thyme. Bring to a boil, then reduce to a simmer.
3. Simmer uncovered for 20–25 minutes, until potatoes are fork-tender.
4. Use an immersion blender to blend until smooth, or leave some texture for a rustic feel.
5. Stir in lemon juice. Taste and adjust seasoning.
6. Ladle into bowls and drizzle with high-quality olive oil. Garnish as desired.

Nutritional Information

Per serving:

• Calories: 310
• Fat: 9g
• Carbohydrates: 44g
• Protein: 10g
• Fiber: 7g
• Sodium: 640mg

How to Serve

Drizzle each bowl with fruity, peppery olive oil and finish with a few cracks of black pepper or fresh herbs like parsley or chives. Serve with crusty bread, a side salad, or toasted breadcrumbs on top for crunch.

Storage

Fridge
Store in an airtight container for up to 4 days. The soup may thicken slightly as it rests.

Freezer
Freezes well for up to 2 months. Let cool completely before storing in freezer-safe containers.

Reheating
Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or water to loosen if needed.

FAQ

Can I use dried beans instead of canned?

Yes, just cook them separately beforehand. You’ll need about 1½ cups cooked white beans.

Is this soup vegan?

Yes, as long as you use vegetable broth and plant-based garnishes.

Do I need to blend it?

Blending gives the soup its creamy body, but you can blend only part of it if you prefer a chunkier texture.

What’s the best olive oil to use for drizzling?

Use a high-quality extra virgin olive oil with fruity or peppery notes—this is where it really shines.

Can I add greens?

Absolutely. Stir in chopped kale or spinach during the last few minutes of simmering for added nutrients and color.

Flavor Profile Breakdown

• Creamy & earthy: White beans and potatoes create a naturally rich base
• Savory & herbal: Garlic, onion, and thyme provide depth
• Bright & clean: Lemon juice and olive oil lift and finish the dish
• Simple but refined: Minimal ingredients, maximum comfort