|

Creamy Potato Soup with White Beans and Smoked Paprika Recipe

ByLily
Jump to Recipe· 4.6 from 21 reviews

You know those cozy days when you just want a bowl of something warm, comforting, and packed with flavor? This Creamy Potato Soup with White Beans and Smoked Paprika Recipe is just that kind of magic in a pot. It’s creamy without being heavy, thanks to the blend of Yukon gold potatoes and white beans, and that smoky paprika adds this subtle, delicious depth that keeps you coming back for more.

What I love most about this recipe is how versatile it is—you can whip it up for a quick weeknight dinner or bring it out when friends come over for something nutritious and satisfying. Plus, it’s full of good-for-you ingredients and easy to customize if you want to switch things up. Trust me, once you try this Creamy Potato Soup with White Beans and Smoked Paprika Recipe, it’ll become your go-to comfort food too.

🖤

Why This Recipe Works

  • Creamy Texture: Combining potatoes with white beans creates a naturally creamy base without heavy cream.
  • Flavor Depth: Smoked paprika adds a subtle smoky warmth that transforms simple ingredients into something special.
  • Easy Prep: This soup comes together quickly with pantry staples, perfect for busy days.
  • Customizable: You can easily adjust the toppings and seasonings to match your mood and what’s in your kitchen.
A close-up view of a white pot filled with thick, creamy beige soup that has small white beans visible throughout. The soup is lightly garnished with small, bright green chopped herbs scattered on top. A shiny silver ladle with a white handle is dipped into the soup, lifting a portion that shows the smooth texture of the soup with beans and herbs sitting on the surface. The pot is placed on a white marbled surface, and a blue and white striped cloth is partially visible beside the pot. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Creamy Potato Soup with White Beans and Smoked Paprika Recipe plays a part in balancing flavor and texture beautifully. Here’s a quick overview of what each brings to the table—and some tips for picking the best versions when you shop.

  • Extra-virgin olive oil: Adds richness and helps sauté the onion and garlic into sweetness.
  • White onion: Provides a gentle, sweet base flavor—don’t skip this or the soup won’t have that comforting depth.
  • Sea salt: Enhances all the natural flavors.
  • Garlic cloves: Give a delicious aromatic punch without overpowering the soup.
  • White wine vinegar: Brightens everything up with just a touch of acidity.
  • Vegetable broth: A flavorful liquid that ties all the ingredients together—homemade or store-bought both work well.
  • Yukon gold potatoes: Their waxy texture holds up well and brings natural creaminess when blended.
  • Cooked white beans: Boost protein and add extra creaminess, plus they’re a great plant-based addition.
  • Dijon mustard: A subtle tang that enhances flavor sophistication.
  • Fresh lemon juice: Another bright note that balances the richness perfectly.
  • Smoked paprika: The star of this recipe, giving that wonderful smoky warmth and vibrant color.
  • Freshly ground black pepper: Adds gentle heat and depth—season to your liking.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this soup exactly as written, but I’ve also found it’s the kind of recipe that practically invites your personal touch. Play around with different toppings, switch up the herbs, or add a little heat if you like things spicy. It’s your canvas, so make it yours!

  • Variation: I sometimes swap smoked paprika with chipotle powder for an extra smoky kick that partners beautifully with a dollop of Greek yogurt.
  • Vegan option: Skip cheese or yogurt toppings to keep the soup 100% plant-based without losing any of the creaminess.
  • Seasonal twist: Adding chopped roasted red peppers boosts sweetness and adds lovely color in the colder months.

Step-by-Step: How I Make Creamy Potato Soup with White Beans and Smoked Paprika Recipe

Step 1: Soften the Onion with Care

Heat 2 tablespoons of your olive oil in a large pot over medium heat, then add the chopped white onion, sea salt, and freshly ground black pepper. Sauté gently for about 6 to 8 minutes. The key here is to let the onion soften and get just a bit translucent without browning. This slow cooking unlocks that natural sweetness that forms the soup’s flavor base.

Step 2: Garlic and Vinegar Bring Life

Add your chopped garlic and stir for another 2 minutes until fragrant—don’t rush this step because garlic needs a bit of time to mellow and infuse the oil. Then pour in the white wine vinegar, stirring constantly for about 30 seconds. This little splash adds brightness that lifts the entire soup.

Step 3: Simmer the Soul of the Soup

Pour in the vegetable broth, then add your diced Yukon gold potatoes and drained white beans. Crank the heat until the soup comes to a boil, then reduce to a gentle simmer. Let it bubble away for about 30 minutes, until the potatoes are fork-tender and everything smells like pure comfort.

Step 4: Blend and Bring It All Together

Now here’s a trick I’ve adopted that really elevates this Creamy Potato Soup with White Beans and Smoked Paprika Recipe: carefully transfer about half the soup to a blender along with the last tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until silky smooth, then return this velvety puree back to the pot. This balance of chunky and smooth textures is what makes the soup feel homemade and satisfying.

Step 5: Mash and Season to Perfection

Use a potato masher to gently break down any larger chunks of potato and beans left in the pot—don’t overdo it, though; you want some texture! Taste and adjust salt and pepper as needed. Serve with your favorite toppings and get ready to cozy up with a bowl of pure yum.

💡

Tips from My Kitchen

  • Use Yukon Gold Potatoes: They hold their shape better than russets, helping keep some chunks intact in the soup.
  • Don’t Skip the Vinegar: That hint of acidity brightens the entire soup and balances the creaminess beautifully.
  • Blend Half, Not All: Blending only half creates a lovely creamy-chunky texture that feels homemade and hearty.
  • Season Last: Always taste and adjust salt and pepper after blending; flavors can mellow during cooking.

How to Serve Creamy Potato Soup with White Beans and Smoked Paprika Recipe

The image shows a large white pot filled with creamy light yellow soup with small green herb pieces sprinkled on top. Inside the pot is a white ladle scooping the soup. Below the pot, there are two white bowls filled with the same soup, each topped with a dollop of white sour cream, shredded yellow cheese, small red-brown bits, and green herbs. A spoon rests inside each bowl. On the white marbled surface next to the bowls, there is a small white plate with blue dots filled with red-brown crispy pieces and a small wooden bowl with chopped green herbs. Two silver spoons also lie on the surface nearby. A blue and white striped cloth is partly underneath the pot. The photo was taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping this soup with a sprinkle of chopped scallions or chives for that fresh, oniony crunch. Sometimes I add crispy coconut bacon for a smoky twist that complements the paprika perfectly. If you want it richer, a dollop of Greek yogurt or a little shredded cheddar cheese on top never fails to impress.

Side Dishes

Serve this soup with crusty bread or toasted garlic baguette slices to soak up every last drop. A simple green salad with a tangy vinaigrette balances the creaminess wonderfully and keeps it feeling light and fresh.

Creative Ways to Present

For a fun twist when guests come over, ladle the soup into mini bread bowls and top with your favorite garnishes—it’s both adorable and delicious. Or try layering it with a sprinkle of smoked paprika and fresh herbs in clear bowls to show off that gorgeous color contrast. It always sparks compliments!

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely and store it in an airtight container in the fridge. It keeps well for up to 4 days—perfect for lunches or quick dinners when you don’t feel like cooking.

Freezing

I’ve frozen this soup successfully—just scoop portions into freezer-safe containers or bags. When thawed, the texture might be slightly less creamy, so just give it a good stir or blend again lightly to refresh its smoothness before reheating.

Reheating

Reheat gently on the stove over low to medium heat to avoid scorching. If the soup feels too thick after chilling, just stir in a splash of vegetable broth or water to loosen it up to your desired consistency.

FAQs

  1. Can I use any type of potato for this soup?

    While you can technically use other potatoes, Yukon golds are ideal here because they hold their shape well and blend into a creamy texture without becoming too starchy or gluey. Russets tend to break down too much and create a chalkier texture.

  2. Do I have to use white beans?

    White beans are great for adding creaminess and protein, but you could substitute with chickpeas or cannellini beans if you prefer. Just make sure they’re cooked and well-rinsed to avoid any canned bean flavor overpowering the soup.

  3. Is smoked paprika necessary?

    It really is what gives this recipe its signature smoky warmth. If you don’t have smoked paprika, a mix of regular paprika and a tiny pinch of chipotle powder can work as a substitute, but try to get smoked paprika for the best flavor.

  4. How do I make this soup vegan?

    This entire soup is naturally vegan as long as you skip optional toppings like cheddar cheese or Greek yogurt. The plant-based ingredients make it rich and hearty on their own.

  5. Can I make this soup ahead of time?

    Absolutely! It’s even better the next day once the flavors have had time to meld. Just store it in the fridge and reheat gently before serving.

Final Thoughts

This Creamy Potato Soup with White Beans and Smoked Paprika Recipe holds a special spot in my kitchen rotation because it’s like a warm, comforting hug in a bowl. It’s easy enough for a weeknight but special enough to share with friends and family. Once you try it, I bet you’ll find yourself reaching for this recipe again and again whenever you need a little soul food that’s both nourishing and delicious. So go ahead—grab those ingredients and cozy up with one of the best soups you’ll ever make!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Potato Soup with White Beans and Smoked Paprika Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This creamy potato soup combines tender Yukon gold potatoes, white beans, and a blend of flavorful seasonings for a comforting and nutritious meal. Enhanced with garlic, onion, and fresh lemon juice, this soup is smooth, hearty, and perfect topped with scallions, coconut bacon, Greek yogurt, or cheddar cheese.

Ingredients

Main Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large white onion, chopped
  • ½ teaspoon sea salt
  • 4 garlic cloves, chopped
  • 1 tablespoon white wine vinegar
  • 4 cups vegetable broth
  • 1½ pounds Yukon gold potatoes, about 5, chopped
  • 1½ cups cooked white beans, drained and rinsed
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon smoked paprika
  • Freshly ground black pepper

Optional Toppings

  • Scallions or chives
  • Coconut bacon
  • Greek yogurt
  • Cheddar cheese

Instructions

  1. Sauté Onion: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté for 6 to 8 minutes until the onion is softened and translucent.
  2. Add Garlic and Vinegar: Stir in the chopped garlic and cook for an additional 2 minutes. Then stir in the white wine vinegar and cook for 30 seconds to combine the flavors.
  3. Add Broth, Potatoes, and Beans: Pour in the vegetable broth, then add the chopped Yukon gold potatoes and cooked white beans. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 minutes until the potatoes are tender.
  4. Blend Soup: Let the soup cool slightly, then transfer half of it to a blender. Add the remaining 1 tablespoon olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend the soup until smooth, then return the pureed mixture back to the pot with the remaining soup.
  5. Mash and Season: Use a potato masher to gently mash the remaining potato chunks and beans to your desired consistency. Season the soup with additional salt and freshly ground black pepper to taste.
  6. Serve: Ladle the creamy potato soup into bowls and garnish with optional toppings like scallions, coconut bacon, Greek yogurt, or cheddar cheese as desired. Enjoy warm.

Notes

  • For a richer flavor, use homemade vegetable broth if possible.
  • Adjust the thickness of the soup by blending more or less and mashing according to preference.
  • White beans add creaminess and protein; cannellini or great northern beans work best.
  • For a vegan version, omit optional toppings like Greek yogurt and cheddar cheese or use plant-based alternatives.
  • If you prefer a smoky flavor, increase the smoked paprika slightly or garnish with smoked paprika sprinkled on top.

Nutrition

  • Serving Size: 1 cup
  • Calories: 200 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 7 g
  • Cholesterol: 0 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star