Description

This Lemony White Bean Potato Soup is a comforting, nutritious, and flavorful vegan soup perfect for any season. Combining creamy white beans, tender potatoes, fresh vegetables, and a bright burst of lemon, this soup is thickened naturally and enriched with herbs and miso paste for umami depth. It’s a wholesome, hearty meal that comes together quickly on the stovetop and serves six people.

Ingredients

Vegetables & Aromatics

1 tbsp avocado oil
1 large leek (or 1/2 medium yellow onion), diced
2 stalks celery, diced
2 carrots, sliced or diced
5-6 cloves garlic, crushed or minced
2 cups fresh spinach
Zest and juice of 1 lemon
1 small bunch of dill, minced (about 1/4 cup)

Spices & Seasonings

1 tsp red pepper flakes (optional)
2 tbsp nutritional yeast
4 sprigs fresh thyme or 1/2 tsp dried thyme
1 tsp Dijon mustard
2 bay leaves
Salt and pepper, to taste

Main Ingredients

3 small potatoes, diced into 1/2 inch cubes
2 cans (15 oz each) white beans, drained and rinsed
6 cups vegetable broth or 6 cups water with 2 vegetable bouillon cubes
1 tbsp white miso paste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Leek: If using a leek, trim off the root and woody dark green tops. Slice the remaining white and light green parts lengthwise and rinse thoroughly under running water to remove any dirt. Thinly slice, then warm a soup pot over medium heat.
Sauté Vegetables: Heat the avocado oil in the pot. Add the leeks, carrots, celery, and a pinch of salt. Sauté until softened, about 3-5 minutes. Add garlic and red pepper flakes if using; stir for 1-2 minutes until fragrant.
Add Seasonings and Main Ingredients: Stir in nutritional yeast, thyme, and Dijon mustard until combined. Add potatoes and white beans to the pot, mixing to coat them well in the flavorful base.
Add Broth and Simmer: Pour in the vegetable broth and add bay leaves. Bring the mixture to a boil then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
Blend to Thicken: Remove the soup from heat. Using an immersion blender, blend a small portion of the soup directly in the pot to thicken the texture while leaving most of the soup chunky.
Incorporate Miso Paste: Scoop out a small amount of hot soup into a bowl, mix in the white miso paste until smooth, then stir this mixture back into the pot to evenly distribute the flavor.
Finish and Serve: Stir in fresh spinach, minced dill, lemon zest, and lemon juice. Adjust seasoning with salt and pepper to taste. Serve hot and enjoy a bright, savory soup.

Notes

Leeks must be cleaned thoroughly to remove grit and dirt trapped between layers.
Use an immersion blender to partially blend the soup so that it is thick but still chunky.
Miso paste should be dissolved in some hot soup before adding back to prevent clumping.
Red pepper flakes are optional for a mild heat; omit or adjust to taste.
Vegetable broth can be substituted with water plus bouillon cubes for a quicker option.
Fresh dill adds a bright, herbaceous note but can be substituted with parsley if unavailable.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegetarian American