Easy Potato Soup with White Beans (One-Pot, 45 Minutes)

Quick Facts
Time: 15 min prep • 30 min cook (45 min total) • Yield: 6–8 bowls • Skill: Easy • Method: One-pot stovetop • Diet: GF, DF-friendly, vegetarian option

Introduction

Potato Soup is the comfort food you crave on cold, rushed weeknights when you still want something nourishing and homemade. This version folds in creamy white beans and tender shredded smoked turkey so you get big protein, satisfying texture, and that cozy “all-day simmer” flavor in just 45 minutes. The beans break down slightly as they cook, giving the broth a silky, mashed-potato-soup feel without relying on heavy cream. It’s hearty enough for a full meal, but still light and balanced thanks to plenty of vegetables and a touch of smoked paprika. This recipe is perfect for using up leftover roasted or smoked poultry, feeding a hungry family, or stocking the fridge with better-than-takeout lunches. If you love Fall Soup Recipes, this might become your new weeknight favorite.

If you love cozy fall dinners, you’ll find plenty more comforting Potato Soup recipes on my site to keep soup night interesting all season long.

Why You’ll Love It

• Weeknight-easy: Minimal chopping, one pot, and clear timing so dinner is on the table in 45 minutes.
• Flexible: Swap in whatever cooked poultry, beans, or greens you have hiding in the fridge.
• Balanced flavor: Soft potatoes, creamy beans, and gentle smokiness with just enough herbs and paprika.
• Great leftovers: Thickens slightly in the fridge and reheats beautifully for lunches all week.

Easy Potato Soup with White Beans (One-Pot, 45 Minutes)

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• Author: Lily
• Total Time: 45 minutes
• Yield: 6–8 bowls
• Diet: Gluten Free

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Description

Cozy, one-pot potato soup loaded with creamy white beans, tender smoked turkey, and plenty of vegetables. It tastes like it simmered all day but comes together in about 45 minutes, with a silky, lightly smoky broth that’s naturally gluten free and dairy-free friendly, plus an easy vegetarian option.

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Ingredients

2 tbsp olive oil
1 large onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp smoked paprika
1 1/4 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
3 medium Yukon Gold potatoes, peeled and diced small
2 cans (about 15 oz each) white beans, drained and rinsed (cannellini or great northern)
2 cups cooked shredded smoked turkey (or other cooked poultry)
6 cups low-sodium chicken or turkey stock
1 bay leaf (optional)
2 cups loosely packed baby spinach or chopped kale
1–2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley (optional, for serving)

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Instructions

1. Heat olive oil in a heavy 5–6 quart soup pot or Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and the onion is translucent.

2. Stir in garlic, dried thyme, smoked paprika, remaining salt, and black pepper. Cook 30–60 seconds until fragrant.

3. Add diced potatoes and white beans. Stir to coat in the aromatics and cook 1–2 minutes so the potatoes start absorbing flavor.

4. Add shredded smoked turkey and pour in the stock, scraping up any browned bits from the bottom of the pot. Add bay leaf if using. Bring just to a boil over medium-high heat, then immediately reduce to a gentle simmer.

5. Simmer uncovered for 20–25 minutes, stirring occasionally, until potatoes are fork-tender but not falling apart and the broth has thickened slightly. For a creamier texture, gently mash some of the potatoes and beans against the side of the pot.

6. Stir in spinach or kale and cook 1–2 minutes, just until wilted. Turn off the heat, remove the bay leaf, and stir in 1 tbsp lemon juice. Taste and add more lemon if the soup tastes flat.

7. Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed. Let rest 5 minutes, then ladle into bowls and garnish with fresh parsley if desired.

Notes

Substitutions & Swaps:

• Protein: Use any cooked poultry such as roasted turkey, rotisserie chicken, or grilled thighs. For vegetarian/vegan, omit meat, use vegetable stock, and add an extra can of beans plus a drizzle of olive oil at the end.

• Vegetables: Swap in parsnips, sweet potato, or zucchini. Use kale, Swiss chard, or cabbage instead of spinach.

• Potatoes: Yukon Golds hold their shape; russets break down more and make the soup thicker and creamier.

• Richness: Finish with a splash of half-and-half, coconut milk, or unsweetened yogurt off the heat. A pat of butter stirred in at the end adds extra gloss.

Equipment Notes:

• A heavy-bottomed 5–6 quart pot or Dutch oven prevents scorching and helps the soup simmer evenly.

• An immersion blender is optional if you like a creamier texture—blend a portion of the soup right in the pot.

Make-Ahead, Storage & Reheating:

• Prep the chopped vegetables and shredded poultry 1–2 days ahead and store in the fridge.

• Refrigerate cooked soup for 3–4 days. It will thicken as it chills; thin with a splash of stock or water when reheating.

• Freeze up to 3 months, leaving headspace in containers. Thaw overnight in the fridge and reheat gently over low heat, avoiding a hard boil so potatoes don’t break down too much.

Lighten or Make It Creamy:

• Lighter: Use 1 tbsp olive oil, add an extra cup of stock, and increase vegetables and beans for more fiber and body.

• Creamier: Blend 1–2 cups of the soup (potatoes, beans, and broth) until smooth and stir back in. Add a small splash of cream, evaporated milk, or unsweetened yogurt off the heat if desired.

Toppings & Garnishes:

• For crunch: homemade croutons, toasted sunflower seeds, or crispy fried shallots.

• For freshness: chopped parsley, chives, or green onion.

• For extra flavor: a squeeze of lemon, drizzle of chili oil, or swirl of good olive oil before serving.

Sides & Pairings:

• Serve with crusty bread, garlic toast, or flatbread.

• Add a crisp green salad with lemony vinaigrette or simple steamed/roasted vegetables like broccoli or green beans.

Scaling:

• Halve for 2–3 servings; simmer time is similar but check potatoes a bit earlier.

• Double in a large Dutch oven, leaving room at the top to prevent boil-overs. Cool larger batches in shallow containers before refrigerating.

Diet & Variations:

• Naturally gluten free if using certified GF stock and ingredients.

• Dairy free as written unless you add creamy finishers.

• Vegetarian/vegan: use vegetable stock, skip poultry, and add extra beans or chickpeas.

• Variations:

  • Lemony Herb: Add extra lemon zest/juice and a handful of chopped dill and parsley at the end.

  • Spicy: Add red pepper flakes or chili paste with the spices.

  • Creamy Parmesan: Off the heat, stir in grated Parmesan and a splash of cream.

Chef Tips:

• Salt in stages: with the vegetables, after simmering, and after adding lemon juice.

• Start checking potatoes at 18 minutes so they stay tender, not mushy.

• For thicker soup, mash more potatoes and beans directly in the pot.

• Flavor improves as it sits, so this is an excellent make-ahead recipe.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American

Ingredients

For 6–8 servings, you’ll need:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3 medium Yukon Gold potatoes, peeled and diced small
• 2 cans (about 15 oz each) white beans, drained and rinsed (cannellini or great northern)
• 2 cups cooked shredded smoked turkey (or other cooked poultry)
• 6 cups low-sodium chicken or turkey stock
• 1 bay leaf (optional)
• 2 cups loosely packed baby spinach or chopped kale
• 1–2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (optional, for serving)

What each ingredient does:
Olive oil softens the vegetables and carries flavor. Onion, carrots, and celery build a classic savory base. Garlic adds warmth and aroma. Thyme and smoked paprika bring herby, gently smoky notes that make this feel like the Best Potato Soup without being heavy. Salt and pepper keep everything bright and balanced. Potatoes add body and familiar potato-soup comfort. White beans add protein and creaminess. Smoked turkey brings savory depth and makes the soup leftovers-friendly. Stock provides the flavorful broth. Bay leaf adds subtle background aroma. Spinach or kale adds color and nutrients. Lemon juice wakes up the flavors at the end, and parsley gives a fresh finish.

Pro tip: Use low-sodium stock so you can season perfectly at the end instead of ending up with salty soup.

Substitutions & Swaps

• Aromatics: No onion? Use leeks or extra celery. A shallot or two can stand in as well.
• Protein: Any cooked poultry works here—roasted turkey, rotisserie chicken, or leftover grilled thighs. For a vegetarian or Vegan Potato Soup, skip the meat entirely and add an extra can of beans plus a splash of olive oil at the end.
• Vegetables: Mix up the veg with parsnips, sweet potato, or diced zucchini. Stir in chopped kale, Swiss chard, or even cabbage instead of spinach.
• Starch: Yukon Golds hold their shape nicely, but russet potatoes will break down more and make the broth thicker, closer to Mashed Potato Soup.
• Dairy/fats: Want a richer Homemade Potato Soup? Finish with a swirl of half-and-half, coconut milk, or a spoonful of unsweetened yogurt off the heat. A pat of butter stirred in at the end adds extra gloss.
• Budget/time savers: Use pre-diced mirepoix mix, canned beans, and leftover poultry to keep everything quick and affordable.

Equipment Notes

You don’t need anything fancy to make this soup. A heavy-bottomed 5–6 quart soup pot or Dutch oven works best; it holds heat evenly and prevents scorching as the potatoes and beans simmer. A good sharp knife makes quick work of the chopping. A wooden spoon or spatula is helpful for scraping up the browned bits of flavor from the bottom of the pot. If you like your potato soup extra creamy, an immersion blender is nice to have—you can partially blend right in the pot without extra dishes. For easier cleanup, soak the pot with warm water as soon as it’s empty, then wash once you’re done eating.

Step-by-Step Instructions

1. Sauté the aromatics.
   Heat the olive oil in your soup pot over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the vegetables soften and the onions look translucent. This slow sauté builds the base flavor.
2. Bloom the spices.
   Stir in the minced garlic, dried thyme, smoked paprika, remaining salt, and black pepper. Cook for 30–60 seconds, just until fragrant. You want the spices to hit the warm oil so they “wake up” but don’t burn.
3. Add potatoes and beans.
   Tip in the diced potatoes and drained white beans. Stir to coat everything in the aromatic mixture. Let it cook for another 1–2 minutes; this helps the potatoes start absorbing flavor right away.
4. Pour in stock and add protein.
   Add the shredded smoked turkey and pour in the stock, scraping the bottom of the pot to loosen any browned bits. Drop in the bay leaf if using. Bring the soup just to a boil over medium-high heat, then immediately reduce to a gentle simmer.
5. Simmer until tender.
   Simmer uncovered for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart and the broth has thickened slightly. If you prefer a creamier texture, gently mash some of the potatoes and beans against the side of the pot with your spoon.
6. Finish with greens and acid.
   Stir in the spinach or kale and cook just until wilted, 1–2 minutes. Turn off the heat, fish out the bay leaf, and add lemon juice to taste. Start with 1 tablespoon, then add more if the soup tastes flat—it should perk right up.
7. Taste and adjust.
   Taste for salt, pepper, and smokiness. Add more seasoning if needed. Let the soup rest for 5 minutes before serving so the flavors settle. Ladle into bowls and sprinkle with fresh parsley if you like.

Doneness cues: potatoes should be fork-tender but not mushy, beans intact but creamy, and the broth slightly thickened with a glossy surface.

Make-Ahead, Storage & Reheating

This soup is ideal for meal prep. You can chop the onion, carrots, celery, and potatoes 1–2 days ahead and store them in airtight containers in the fridge. If you’re using leftover poultry, shred it and keep it in a separate container so it’s ready to go. Once the soup is cooked, let it cool, then refrigerate in a sealed container for 3–4 days. The potatoes and beans will continue to thicken the broth—just add a splash of stock or water when reheating.

For longer storage, freeze the soup for up to 3 months. Leave a little headspace in your container for expansion. Thaw overnight in the fridge and reheat gently on the stove over low heat, adding extra liquid as needed. Avoid boiling vigorously so the potatoes don’t break down too much.

How to Lighten or Make It Creamy

To lighten the soup, use an extra cup of stock and cut the olive oil to 1 tablespoon. Load it up with more vegetables like celery, carrots, or spinach, and add an extra half-can of beans for fiber and body.

To make it creamier, blend 1–2 cups of the soup (broth, potatoes, and beans) until smooth, then stir it back into the pot. You can also stir in a small splash of cream, evaporated milk, or unsweetened yogurt off the heat. If using dairy, avoid boiling after it’s added to prevent curdling—keep the heat low and stir gently.

Toppings, Garnishes & Finishes

Give your potato soup a three-second upgrade at the table. For crunch, sprinkle over homemade croutons, toasted sunflower seeds, or crispy fried shallots. For freshness, add a shower of chopped parsley, chives, or green onion. A squeeze of lemon or a drizzle of chili oil can bring tang or gentle heat. Even a swirl of good olive oil right before serving makes the soup feel extra luxurious. A sprinkle, a swirl, a squeeze—easy ways to customize every bowl.

Sides & Pairings

This soup is hearty enough to stand on its own, but sides make it feel like a complete dinner. Serve with warm crusty bread, garlic toast, or a simple flatbread for dipping. A crisp green salad with a lemony vinaigrette balances the cozy richness of the broth. Steamed or roasted vegetables like broccoli, green beans, or carrots are also great on the side. For drinks, try sparkling water with lemon, a herbal tea, or a light citrusy mocktail.

Scaling the Recipe

Cooking for two? Halve every ingredient and use a smaller pot; the simmer time stays about the same, though the soup may thicken a touch faster. Feeding a crowd or stocking the freezer? You can easily double this recipe in a large Dutch oven—just make sure the pot isn’t filled to the very brim so it doesn’t boil over. When scaling up, cool big batches quickly by dividing the soup into shallow containers before refrigerating.

Nutrition & Dietary Notes

Thanks to the white beans and turkey, this Potato Soup offers a good balance of protein, complex carbs, and fiber. The broth is naturally gluten free as long as your stock is certified GF. There’s no cream in the base, so it’s dairy free unless you choose to add a creamy finisher at the end. For a vegetarian version, swap the stock for vegetable broth and skip the meat, adding extra beans or chickpeas for protein. There are no nuts or eggs in the core recipe, making it friendly for many common allergens.

Troubleshooting

• Too salty? Add a splash of water or unsalted stock and a squeeze of lemon juice. The acid helps balance the salt.
• Too bland? Start with a pinch of salt, then add more smoked paprika, black pepper, or a little extra lemon juice. Fresh herbs at the end can make a big difference.
• Too watery? Simmer uncovered for another 5–10 minutes to reduce, or mash more potatoes and beans against the side of the pot to thicken the broth.
• Potatoes overcooked? Stir in a handful of fresh spinach or extra beans at the end for better texture, and keep the heat gentle so they don’t break down further.

FAQs

Can I use frozen or precut ingredients?
Yes. Precut mirepoix and frozen diced potatoes both work well and save time; just add a few extra minutes to the simmer if cooking from frozen.

What’s the best protein swap?
Any leftover cooked poultry is great. You can also use cooked turkey sausage slices; add them when you add the stock.

How do I keep the soup from drying out when reheating?
Add 2–3 tablespoons of stock or water to each serving before reheating gently over low heat, stirring occasionally.

Can I make it dairy-free or vegan?
The base recipe is already dairy free. To make it vegan, skip the meat and use vegetable stock, plus extra beans for body.

How long does it keep and freeze?
Refrigerate for 3–4 days or freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove.

Variations

• Lemony Herb Potato Soup: Add extra lemon zest and juice plus a handful of chopped dill and parsley at the end.
• Spicy Potato Soup: Stir in red pepper flakes or a spoonful of chili paste with the spices for a gentle kick.
• Creamy Parmesan Potato Soup: Off the heat, stir in grated Parmesan and a splash of cream for a richer, chowder-like texture.

Chef Notes / Test Kitchen Tips

Salting in stages makes all the difference—add a little with the vegetables, then adjust again after the simmer and once more after the lemon juice. The soup is usually done between 20–25 minutes of simmering; start checking the potatoes at 18 minutes so they stay tender but not mushy. If you like a thicker texture, don’t be shy about mashing some of the beans and potatoes right in the pot. And remember, the flavor improves as it sits, so this is a perfect make-ahead dinner or lunch prep recipe.

Conclusion

This Potato Soup with white beans and smoked turkey delivers everything you want on a busy night: one pot, simple ingredients, and big cozy flavor that tastes like it simmered all afternoon. It keeps well for 3–4 days, making lunches and leftover nights feel easy and intentional instead of last-minute. When you try it, feel free to share your favorite toppings or twists—rate the recipe, leave a comment, or save this idea so you can come back to it all soup season long.

When this becomes a favorite in your rotation, be sure to check out my other hearty soup recipes for even more cozy dinner ideas.