Creamy Vegan White Bean Potato Soup
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*This post was originally published on October 22, 2021, and updated on December 20, 2022.
Vegan White Bean Soup
I love the challenge of trying to create something out of an ingredient I need to use up or when I feel like I have “no food” in the house. A few weeks ago, I ended up with some celery (a vegetable that I do not use often) from a farm CSA box I got from the local farm I used to work at. In trying to figure out how to use up the celery, this Creamy Vegan White Bean Potato Soup was born.
Though the potatoes and white beans are the actual stars of the recipe, the celery is key to the delicious flavor!
Side Note: I love CSA (Community Supported Agriculture) boxes because they often get me to experiment with vegetables I would not normally buy or eat. I also love supporting my local, hard-working farmer. If you’re interested in seeing if any of your local farms have a CSA box, you can check here: www.LocalHarvest.org
White Bean Potato Soup Ingredients
A few ingredients make the soup creamy (without any rich dairy additions) – full-fat coconut milk, potatoes, and white beans. I love the addition of white beans to the soup because they add protein, fiber, and a creamy texture when blended.
I love that this Creamy Vegan White Bean Potato Soup doesn’t have a lot of ingredients which makes it not feel overwhelming to make. It is a simple, wholesome meal…just the way I like it!
Olive oil
Yukon Gold potatoes
Water
Celery
Garlic
Full-fat coconut milk
Vegetable broth
White beans
Salt
Thyme
Black pepper
How to Make Creamy Vegan White Bean Potato Soup
STEP 1 – Saute the vegetables
In a large pot, heat olive oil over medium heat and add potatoes. Saute for about 5 minutes, adding some water at the 2-minute mark. Next, add the celery and garlic and continue sauteing for 3 more minutes.
STEP 2 – Add liquid and seasoning
Add the coconut milk, vegetable broth, white beans, salt, thyme, and pepper and stir to combine. Cover and bring to a boil. Once boiling, reduce heat to simmer for 10 minutes.
STEP 3 – Blend
Transfer soup to a blender and blend until smooth. Serve with warm bread or pita and a side salad.
Make-Ahead Tips
I have been trying to make our dinners ahead of time, usually just the morning of (I haven’t been able to prep farther ahead than that yet in this newborn season we’re in). I made this soup in the morning during Baby Luke’s nap. When we were ready to eat in the evening, I added a little vegetable broth to our soup when reheating to reduce the thickness.
1. Add a little vegetable broth or water to the soup when reheating to reduce the thickness. As the soup cools, it starts thickening up.
2. If freezing – allow soup to cool completely before transferring to a freezer-safe container. When you’re ready to use the soup, I would recommend thawing it in the refrigerator the night before and adding some vegetable broth or water to the soup when reheating it.
3. Double the recipe! Double the recipe so that you can have dinner now and freeze the rest for a no-hassle meal down the road.
How to Store
Fridge. Store leftovers in the fridge for 3-4 days. You may need to add some water or vegetable broth when reheating to thin it out again.
Freezer. Allow the soup to cool completely and then transfer it to an air-tight freezer-safe container. I love to use BPA-Free Soupercubes trays to freeze soups and curries! Store the soup in the freezer for up to 3 months. When you’re ready to use the soup, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat over medium-low heat until heated through. You may need to add some water or vegetable broth to it to thin it out again.
More Scrumptious Soup Recipes!
Cauliflower Potato Curry With Chickpeas
Vegan Creamy White Bean Asparagus Soup
Tuscan White Bean and Kale Soup With Lentils
If you tried this Creamy Vegan White Bean Potato Soup recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Creamy Vegan White Bean Potato Soup
Ingredients
- 1 tablespoon olive oil
- 6 small potatoes, (about 3 cups chopped – I use Yukon Gold potatoes)
- ⅛ cup water
- 6 celery stalks , diced
- 3 garlic cloves , minced
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 (15.5 ounce) can white beans, drained and rinsed
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme
- Black pepper , to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced potatoes and saute for 5 minutes, adding water at about the 2 minute mark.
- Add celery and garlic and continue to saute for 3 minutes.
- Add coconut milk, vegetable broth, white beans, salt, thyme, and pepper and stir to combine.
- Cover and bring to a boil. Once boiling, reduce heat to simmer for 10 minutes.
- Transfer soup to a blender and blend until smooth.
- Serve with warm bread or pita and a side salad.