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
A spoon tucked into a bowl of white bean soup and topped with more spice and herbs.

Lemony White Bean Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: One Pot
  • Cuisine: American
  • Diet: Vegan


This lemony white bean potato soup is a bright and herby mix of veggies and protein packed white beans. A satisfying soup, ready in 30 minutes.


  • 1 tbsp of avocado oil
  • 1 large leek or 1/2 a medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, sliced or diced
  • 56 cloves garlic, crushed or minced
  • 1 tsp red pepper flakes, optional
  • 2 tbsp nutritional yeast
  • 4 sprigs fresh thyme or 1/2 tsp dry thyme
  • 1 tsp Dijon mustard
  • 3 small sized potatoes, diced into 1/2 in cubes
  • 2, 15 oz cans of white beans
  • 6 cups vegetable broth or 6 cups water with 2 vegetable bouillon cubes
  • 2 bay leaves
  • 1 tbsp white miso paste
  • 2 cups spinach
  • Zest and juice of one lemon
  • 1 small bunch of dill, minced (I used about 1/4 cup)


  1. If using a leek, make sure to cut the root and woody dark green top off. Cut the remaining white and light green stalk lengthwise and rinse between the layers under running water to remove any dirt. Thinly slice it and then warm a soup pot over medium heat.
  2. Heat up the oil in the pot and then add in the leeks, carrots, celery with a pinch of salt and sauté until softened, about 3-5 minutes. Then, add in the garlic and red pepper flakes and stir until fragrant, about 1-2 minutes.
  3. To the pan, add in the nutritional yeast, thyme, mustard and give a good stir to combine. Next, pour in the potatoes and beans, mix again to fully coat in the mixture.
  4. Pour in the vegetable broth and add in the bay leaves. Then, bring your pot to a boil and reduce to a simmer for 15-20 minutes, making sure the potato is cooked through.
  5. Remove the soup from heat and use an immersion blender to blend a small portion of the soup to help thicken it.
  6. If adding miso, take a spoonful of soup from the pot and place into a small bowl. Use this to mix your miso paste in until smooth, then pour back into the soup.
  7. Stir in the spinach, dill, lemon zest and juice, adjust salt and pepper to taste and serve.


This soup can be stored in an airtight container in the fridge for up to 4-5 days. You can also freeze this soup in an airtight container for up to 3 months. Allow to thaw, then reheat on the stovetop or microwave and enjoy.

For a really great flavor, make sure you are using a good quality broth. If using boxed I like Imagine Foods or Pacific Foods. When using bouillon, I really like the bouillon base from Better Than Bouillon.

You may notice that there is no carrot seen in the photos for this post. My husband has a mild allergy to carrots, but was super interested in trying this soup, so I made it without and added a little more onion when photographing.