Potato Soup with White Beans — Cozy, Reliable, Weeknight-Ready

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

Introduction

Potato Soup is that cozy classic you reach for when you’re tired, it’s chilly outside, and you have a fridge full of random leftovers you’d rather not waste. This version leans on white beans and shredded smoked turkey to turn simple potatoes into a pot of creamy, satisfying comfort that still feels light enough for a weeknight. The beans quietly melt into the broth, giving it a silky, chowder-like texture without any heavy cream, while a touch of smoked paprika mimics slow-simmered flavor. It’s a smart way to transform leftover poultry into something everyone actually looks forward to, and it works just as well on the stovetop as it does in a slow cooker. If you’re building a list of Fall Soup Recipes, add this to your rotation as the cozy, reliable option you can make almost on autopilot.

And if this becomes a regular in your kitchen, you’ll love browsing my full collection of Potato Soups for even more variations.

Why You’ll Love It

• Weeknight-easy: Mostly pantry ingredients, straightforward steps, and a ready-in-45-minutes timeline.
• Flexible: Works with leftover smoked turkey, rotisserie chicken, or extra beans for a meatless version.
• Balanced flavor: Sweet carrots, savory stock, creamy potatoes, and gentle smokiness from paprika.
• Great leftovers: Thickens and deepens in flavor overnight, perfect for lunches or freezer meals.

This creamy, cozy potato soup features white beans and smoked turkey for hearty comfort with a light feel. Ready in 45 minutes with pantry staples, it’s perfect for chilly weeknights or using up leftovers.

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Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 310

Ingredients Equipment Method Nutrition Notes

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 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3 medium Yukon Gold potatoes, peeled and cubed
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 cups cooked shredded smoked turkey
• 6 cups low-sodium chicken or turkey stock
• 1 bay leaf (optional)
• 2 cups baby spinach or chopped kale
• 1–2 tbsp fresh lemon juice
• Chopped parsley or chives for serving (optional)

Equipment

• large soup pot (5–6 qt)
• cutting board
• sharp knife
• wooden spoon or spatula
• immersion blender (optional)
• slow cooker (optional)

Method

 

1. Warm olive oil in a soup pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until softened and onions are translucent, about 5–7 minutes.
2. Add garlic, thyme, smoked paprika, salt, and pepper. Cook for 30 seconds until fragrant.
3. Add potatoes and beans. Stir to coat and warm through for 1–2 minutes.
4. Add turkey, stock, and bay leaf. Bring to a boil, then reduce to a simmer.
5. Simmer uncovered for 20–25 minutes, stirring occasionally, until potatoes are fork-tender and broth slightly thickened.
6. Stir in spinach or kale and cook 1–3 minutes until wilted. Remove bay leaf. Stir in 1 tbsp lemon juice, taste, and adjust with more lemon or salt as needed.
7. Mash some potatoes and beans or blend a portion for creamier texture. Serve topped with parsley or chives if desired.

Nutrition

Calories: 310kcalCarbohydrates: 34gProtein: 20gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 710mgPotassium: 920mgFiber: 6gSugar: 4gVitamin A: 4500IUVitamin C: 18mgCalcium: 60mgIron: 3mg

Notes

To lighten, reduce oil and add more broth. For creamier texture, blend part of the soup or stir in a splash of cream or unsweetened yogurt off heat. Top with herbs, breadcrumbs, or a swirl of olive oil. Freezes well and reheats beautifully.

Tried this recipe?

Let us know how it was!

Ingredients

For the base recipe:

• 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 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 2 cans (15 oz each) white beans, drained and rinsed
• 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
• Chopped fresh parsley or chives for serving (optional)

What each ingredient does:
Olive oil gives you a base for sautéing and adds richness. Onion, carrots, and celery form the aromatic foundation that makes Homemade Potato Soup taste like it’s been simmering for hours. Garlic, thyme, and smoked paprika layer in earthy, savory notes and a hint of smokiness. Salt and pepper keep all the flavors bright. Potatoes bring that classic potato-soup heartiness. White beans offer protein and a naturally creamy texture. Smoked turkey adds meaty depth and makes this a leftovers-friendly dinner. Stock forms the flavorful broth. Bay leaf infuses subtle background aroma. Spinach or kale introduces color, nutrients, and a fresh finish. Lemon juice sharpens and lifts the final flavor, while herbs on top make each bowl feel restaurant-level.

Pro tip: If you’re sensitive to salt, hold back a little at the beginning and season more generously at the end after the soup has reduced.

Substitutions & Swaps

• Aromatics: Swap the onion for leeks or use a frozen mirepoix mix if you’re short on time.
• Protein: Rotisserie chicken, leftover roasted turkey, or even grilled chicken breast all work. For a vegetarian Best Potato Soup feel, skip the meat and add an extra can of beans plus a drizzle of olive oil at serving.
• Beans: Great northern beans, cannellini, and navy beans are all excellent. Chickpeas add a slightly firmer bite if that’s what you like.
• Greens: Use kale, Swiss chard, or finely shredded cabbage instead of spinach; add sturdy greens earlier so they soften.
• Stock: Vegetable stock keeps the soup vegetarian. If you only have regular (not low-sodium) stock, reduce the added salt.
• Slow-cooker option: Sauté the onions, carrots, celery, garlic, and spices in a skillet, then transfer to a Crock Pot with potatoes, beans, turkey, and stock. Cook on LOW 4–6 hours or HIGH 2–3 hours, adding greens and lemon juice in the last 15–20 minutes.

Equipment Notes

All you truly need is a medium to large heavy pot—something in the 5–6 quart range is ideal so the soup has room to bubble without spilling. A sturdy cutting board and sharp knife speed up prep. A wooden spoon or silicone spatula is helpful for stirring and scraping the bottom so nothing sticks as the potatoes cook. If you want a thicker Mashed Potato Soup vibe, an immersion blender makes it easy to blend part of the soup directly in the pot. For the slow-cooker variation, any standard 4–6 quart Crock Pot will work. Cleaning is easy: soak the pot in warm soapy water for a few minutes, then wipe it clean; the starchy broth rinses right off.

Step-by-Step Instructions

1. Build the flavor base.
   Warm the olive oil in your soup pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5–7 minutes. This step sets up all the savory depth in your potato soup.
2. Add garlic and spices.
   Stir in the garlic, thyme, smoked paprika, remaining salt, and black pepper. Cook for about 30 seconds, just until the garlic is fragrant. This brief “blooming” in hot oil unlocks more flavor from the spices.
3. Layer in potatoes and beans.
   Add the diced potatoes and rinsed white beans to the pot. Stir to coat them in the aromatic mixture. Let them sit over the heat for 1–2 minutes so they start absorbing the flavors right away.
4. Pour in stock and add protein.
   Add the shredded smoked turkey and pour in the stock. Drop in the bay leaf if you’re using it. Stir well, scraping the bottom of the pot to release any caramelized bits. Bring the soup just to a boil, then reduce the heat to a gentle simmer.
5. Simmer to tender.
   Simmer uncovered for 20–25 minutes, stirring every few minutes so the potatoes cook evenly and don’t stick. The potatoes are done when they’re fork-tender yet still hold their shape, and the broth has thickened slightly from the starch.
6. Stir in greens and brighten.
   Add the spinach or kale and cook just until wilted, 1–3 minutes. Turn off the heat, remove the bay leaf, and stir in 1 tablespoon lemon juice. Taste; if the soup seems flat, add another splash of lemon and a pinch of salt.
7. Adjust texture and serve.
   For a thicker Best Potato Soup style texture, gently mash some potatoes and beans against the side of the pot or use an immersion blender to blend a few quick pulses. Ladle into bowls and top with parsley or chives.

Make-Ahead, Storage & Reheating

This soup is designed with leftovers in mind. You can prep the chopped vegetables and potatoes up to 2 days in advance and store them in airtight containers in the refrigerator. Once cooked, allow the soup to cool, then refrigerate for 3–4 days. The potatoes and beans will continue to absorb liquid, so the soup will naturally thicken in the fridge.

For freezing, portion the cooled soup into freezer-safe containers and freeze for up to 3 months. To avoid mushy greens, you can freeze the soup before adding spinach or kale, then stir them in while reheating. Thaw overnight in the fridge, then reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the texture.

How to Lighten / Make It Creamy

To lighten the soup, use only 1 tablespoon of olive oil and add an extra cup of stock. Load in more greens or an extra carrot to make each serving feel bigger without much added richness. You can also reduce the amount of poultry and beans slightly while keeping the vegetables generous.

To make it creamier, blend 1–2 cups of the soup until very smooth and stir back in. Another option is to stir in a small splash of cream, evaporated milk, or unsweetened yogurt at the very end. If using dairy, turn off the heat before adding and avoid boiling afterward; that keeps the soup silky instead of grainy. A spoonful of grated cheese on top of each bowl can also give you a creamy feel without changing the base.

Toppings, Garnishes & Finishes

Turn every bowl into something special with simple toppings. Add crunch with toasted bread crumbs, croutons, or roasted chickpeas. For freshness, sprinkle on chopped parsley, chives, or green onion. A drizzle of good olive oil, a small spoonful of chili crisp, or a squeeze of lemon changes the personality of the soup in seconds. A swirl of plain yogurt on top can feel decadent while still keeping things relatively light.

Sides & Pairings

Serve this Potato Soup with warm breadsticks, garlic toast, or simple dinner rolls for dipping. A crisp salad with mixed greens and a sharp vinaigrette is a great contrast to the cozy broth. If you want something extra, roasted broccoli, green beans, or a tray of mixed root vegetables makes the whole meal feel more substantial. For drinks, think sparkling water with lime, homemade lemonade, or a fruity herbal iced tea—refreshing but not too sweet.

Scaling the Recipe

To halve the recipe, simply divide all ingredients by two and use a smaller pot so the soup depth stays similar; simmer time will be close to the same, but start checking the potatoes a few minutes earlier. To double it, choose a large Dutch oven and leave at least an inch of space at the top to prevent boil-overs. When cooking a larger batch, give the soup a few extra minutes of simmer time so the flavors have a chance to meld. Cool leftovers quickly by spreading the soup into shallow containers before refrigerating or freezing.

Nutrition & Dietary Notes

This soup offers a satisfying mix of complex carbohydrates from potatoes and beans, plus lean protein from poultry. The beans add fiber, which helps keep you full and supports steady energy. The recipe is naturally gluten free if your stock is GF, and it’s dairy free unless you choose to add creamy finishes. For a vegan variation, skip the meat, use vegetable stock, and add more beans or lentils for extra protein. There are no nuts or eggs, which makes it friendly for many households with mixed dietary needs.

Troubleshooting

• Soup too thick? Stir in extra stock or hot water a little at a time until you reach your ideal consistency.
• Soup too thin? Simmer uncovered for 5–10 minutes more or mash some potatoes and beans to thicken.
• Flavor feels flat? Add a pinch of salt, a squeeze of lemon, or a bit more smoked paprika, then taste again.
• Potatoes breaking apart? Lower the heat to a gentle simmer next time and avoid stirring too aggressively once they’re tender.

FAQs

Can I use frozen potatoes or mixed vegetables?
Yes. Frozen diced potatoes or mixed vegetables are great time-savers; add them straight from the freezer and extend the simmer by a few minutes if needed.

What other proteins can I add?
Cooked turkey sausage or chicken sausage sliced into coins works nicely. Add it when you add the stock so it has time to flavor the broth.

How do I keep it from drying out when reheated?
Always add a splash of stock or water before reheating and warm the soup slowly over low heat, stirring occasionally.

Can I make it Vegan Potato Soup?
Definitely. Use vegetable stock, skip the poultry, and add extra beans or a handful of red lentils. A small drizzle of olive oil or plant-based yogurt at the end adds richness.

How long does it last?
Stored properly, the soup keeps 3–4 days in the fridge and up to 3 months in the freezer.

Q: What should I make next if we loved this?
Try one of my other cozy soups for variety—there are plenty of options that use similar pantry ingredients.

Variations

• Herby Potato Bean Soup: Add fresh rosemary and extra thyme, and finish with plenty of chopped parsley.
• Smoky Paprika Potato Soup: Double the smoked paprika and add a pinch of chili flakes for more warmth.
• Veggie-Loaded Potato Soup: Stir in extra carrots, celery, and greens, and use an additional cup of beans for a vegetable-forward bowl.

Chef Notes / Test Kitchen Tips

The biggest shift in testing this recipe was learning to treat the beans as both an ingredient and a thickener—mashing just a few transforms the broth. Salt in layers: a pinch with the vegetables, then taste again after simmering and after adding lemon. The potatoes generally hit perfect tenderness between 20 and 25 minutes of simmering; any longer and they start to crumble. If you’re using a slow cooker, sautéing the aromatics first in a skillet makes a noticeable difference in depth of flavor, so don’t skip that step if you can help it.

Conclusion

This Potato Soup with white beans and smoked turkey is the kind of recipe that quietly earns a permanent spot in your weeknight lineup. It stretches leftovers into a full meal, keeps beautifully for days, and can flex from stovetop to Crock Pot without much effort. Make a pot on Sunday, tuck a few portions into the freezer, and you’ll always have a cozy, reliable dinner option waiting for you. When you try it, feel free to tweak the toppings and share your favorite version—save the recipe so you can come back to it whenever soup season hits.