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.
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)
Instructions
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.
Stir in garlic, dried thyme, smoked paprika, remaining salt, and black pepper. Cook 30–60 seconds until fragrant.
Add diced potatoes and white beans. Stir to coat in the aromatics and cook 1–2 minutes so the potatoes start absorbing flavor.
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.
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.
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.
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