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.
- 1 tablespoon olive oil
- 1 onion chopped
- 4 cups vegetable broth
- 3 Yukon Gold potatoes peeled and cubed
- 2 garlic cloves minced
- 2 teaspoons dried dill
- 15 ounces navy beans rinsed and drained
- ¾ cup non-dairy milk or regular milk if you are not vegan
- Juice of a half of a lemon
- Salt and pepper to taste
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.
The lemon and garlic and dill makes this amazing!
This soup is the bees knees!! So good, thank you for sharing!!
So glad you loved it! Thanks for letting me know!
Delicious! I made it tonight. I love how quickly it comes together!
So glad to hear that! Thank you for letting me know!
Made this tonight! Hearty, simple, delicious, cost effective, vegan=AWESOME!!!!!!!!!!!!
So glad you liked it! We love this soup as well. Thanks for letting me know!
I’m planning on making this for the week, will it stay good for 3 days? I’m worried about the lemon and milk.
In the refrigerator, three to four days would be fine!
Can you use Cannelini or pinto beans instead?
Yes, any kind of bean will work!
Hi! Made this last night, liked it a lot, and I’ll be making it again soon!
Thanks for letting me know, Mollie! So glad you liked it!
Hi there. The current Food on Friday is all about potatoes! So it would be great if you linked this in. This is the link . Have a good week.
Aimee @ byAimee.com
i LOVE white bean chili — and always have white beans on hand — this looks so delicious!! thank you for linking up & i LOVE your site design!!!
The Domestic Fringe
This looks really good. I love soup this time of the year.
Yum! I have been loving new soup recipes lately! Thanks for linking it up. I can’t wait to try this one & lots of your other fabulous recipes :)
I’ll definitely be trying this…
Let me know if you like it!
Oh this sounds great! I could totally get away with serving this to Parker, because of the hand blender. He won’t know what’s in it. I would probably blend it pretty well. I’m going to put this on my next menu!
I hope you like it!
this sounds wonderful
Oh this looks so good! I love soup this time of year. :)
Sounds great! I think I’ll make thus today!