White Bean & Potato Soup with Lemon and Thyme

This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.

Aaah, it’s soup season!! To me, there’s nothing better than a bowl of warm homemade soup to begin a meal, or even BE the meal. I’m making different batches of soup lately, eating a bowl and freezing the rest in 1 serving sized containers. That way, whenever I need a lunch, or a dinner – I have plenty to choose from and don’t get sick of eating an entire batch of one soup.

This soup is warm and comforting, but is really bright too with the addition of the lemon. Using fresh thyme is key (in my opinion), but i’m sure dried would work JUST FINE. Hope you like it as much as we did! NOTE: This can be made vegan by using plain almond milk instead of the regular milk, and by using vegetable broth. 

White Bean & Potato Soup with Lemon and Thyme

5 from 1 vote

Print Pin Rate

Author: Kylee Cooks

Ingredients

• 1 Tbs olive oil
• 1 small onion chopped
• 4 cups chicken stock heated
• 3 medium potatoes peeled and diced
• 2 cloves garlic minced
• 2 tsp freshly chopped thyme
• 1 tsp lemon zest
• 15.5 oz can white beans (navy or cannellini), drained and rinsed
• 3/4 cup milk
• juice of a half of a lemon
• Salt and pepper to taste

Instructions

• :
• In a large saucepan, cook onion in olive oil until translucent.
• Stir in the heated broth, potatoes, garlic and thyme and zest.
• Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
• Stir in the beans. Blend soup with hand blender, but not too well, there should still be chunks of potato and a few beans.
• Add lemon juice and stir, then add milk.
• Cook over low heat for 5 minutes or until heated thoroughly.

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Tips for All Recipes on Kylee Cooks

Want to scale a recipe up or down? Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

I always use salted butter in my recipes.

Always use a thermometer to test for doneness when cooking meat.

When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.

The nutritional information provided is an estimate. If you have specific needs, please do calculations yourself, using exact brands/products.