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Creamy White Bean Soup

Creamy White Bean Soup is a delicious dish made with potatoes, beans, onions, garlic, broth, spices, and milk. This comforting soup is the perfect weeknight dinner and is ready to eat in just 25 minutes. It's packed with flavor and has a creamy texture that everyone in your family will love.
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Creamy White Bean Soup is a delicious dish made with potatoes, beans, onions, garlic, broth, spices, and milk. This comforting soup is the perfect weeknight dinner and is ready to eat in just 25 minutes. It's packed with flavor and has a creamy texture that everyone in your family will love.

Ingredients

Units
  • 2 Tablespoons unsalted butter
  • 2 cups small white potatoes, about 4
  • 1 cup sweet onion, diced, about 1 medium
  • 3 garlic cloves, minced
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon white pepper
  • 1 teaspoon Italian seasoning
  • 1 Tablespoon fresh rosemary, minced
  • 2 bay leaves
  • 1 32-ounce low sodium chicken broth
  • 4 15-ounce cans great northern or cannellini, drained and rinsed
  • 1/4 cup whole milk
  • Optional: toasted bread for serving

Instructions

  1. In a large 5-7 quart pot, like this one, over medium heat, add the butter, onions, and potatoes. Stir together and cook for 5 minutes, stirring every couple minutes. Add the garlic, salt, pepper, white pepper, Italian seasoning, rosemary and bay leaves. Let these cook together for another 5 minutes.
  2. Turn up to high heat and stir in the chicken stock, gently scraping up the brown bits from the bottom of the pot. Bring it up to a boil and let boil for 5 minutes. Then, reduce the heat to medium and stir in the beans. Let cook for another 5 minutes.
  3. To the blender, add the milk and the soup mixture, or use an immersion blender. You may need to do this in batches depending on the size of your blender. Blend on high until velvety and smooth. Pour the soup back into the pot, give it a stir and a taste. Add additional salt and pepper, as needed. Serve warm with a sprinkle of fresh rosemary and toasted bread (or croutons!)
  4. Leftovers keep well in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm, or use the microwave. Soup freezes well up to 3 months.

Notes

  1. Make Ahead Instructions: This soup freezes wonderfully! Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stove until warm.
  2. Slow Cooker Instructions: Place all the ingredients in the slow cooker except the beans and milk. Allow to cook on low for 4-6 hours, then stir in the beans. Continue with step 3.

Find it online: https://runlifteatrepeat.com/white-bean-soup/