White bean potato soup with lemon and dill is the perfect soup recipe to warm up with this winter! This is a simple dairy free soup recipe that’s filling and flavorful.
When the weather is chilly or rainy, that’s perfect soup weather!
I’ve made this white bean potato soup many times through the years. It’s easy, quick, and the lemon and dill add a ton of flavor.
This is white bean potato soup is one of our favorite soups right now…it’s warm and filling and it goes together in a snap!
Type of Beans
I like using white beans in this soup. Pinto beans would also work well in this recipe. But navy beans or white kidney beans are best for the color of this soup!
Any neutral tasting non-dairy milk that works for your diet should be just fine in this soup. You could use rice milk, oat milk, coconut milk, soy milk, etc. Just make sure you are using an unsweetened version of any of those milks.
Serve this bean soup with:
Store leftover soup in the refrigerator. It should stay fresh for about 5 days.
I have not tried freezing this soup. I think the texture of the beans and potatoes may change if you freeze it. If you try it, let me know how it goes!
More Dairy Free Soups
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White Bean and Potato Soup with Lemon and Dill.
A delicious and comforting white bean soup made with lemon and dill.
In a large saucepan, cook onion in olive oil until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 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.
Add lemon juice and stir, then add non-dairy milk. Cook over low heat for 5 minutes or until heated through (do not boil).
Serving size is about one cup.
Store leftovers in the refrigerator for up to 5 days.
I think freezing this soup may negatively affect the texture.