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White Bean Potato Soup with Lemon and Dill.

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White bean potato soup with lemon and dill is the perfect soup recipe to warm up with this winter!

white bean potato soup

It’s cold and rainy here today, perfect soup weather!

I made this white bean potato soup a few weeks ago when I was looking at what we had on hand…I didn’t want to have to send Darryl out to buy any other ingredients.  This recipe is a combination of about three different recipes that I know of…I started with a loose idea in my mind and was pleasantly surprised by the result.  I’ve made this soup a few times since that night and this is my final version.  It happens to be gluten free and vegan. If you are not vegan, feel free to use regular milk in place of the non-dairy milk.

This is white bean potato soup is our favorite soup right now…it’s warm and filling and it goes together in a snap!

Can I use different beans in place of white beans?

Yes, I think pinto beans would also work well. But navy beans or white kidney beans are best for the color of this soup!

What non-dairy milk should I use in this bean potato soup?

Any neutral tasting non-dairy milk that works for your diet should be just fine in this soup.

Can this soup be frozen?

I think the texture of the beans and potatoes may change if you freeze this soup. If you try it, let me know how it goes!

Disclosure: This post contains affiliate links.

4.8 from 5 votes
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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.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan potato soup, white bean soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 199 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary - Metric

Instructions

  1. 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.

  2. Stir in the beans. Blend soup with hand blender, but not too well, there should still be chunks of potato. 

  3. Add lemon juice and stir, then add non-dairy milk. Cook over low heat for 5 minutes or until heated through (do not boil).

Recipe Notes

Store leftovers in the refrigerator for up to 5 days.

I think freezing this soup may negatively affect the texture.

Nutrition Facts
White Bean and Potato Soup with Lemon and Dill.
Amount Per Serving
Calories 199 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 651mg28%
Potassium 702mg20%
Carbohydrates 34g11%
Fiber 10g42%
Sugar 3g3%
Protein 9g18%
Vitamin A 415IU8%
Vitamin C 12.1mg15%
Calcium 124mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

This white bean potato soup is:

  • filling and healthy
  • quick and easy to make
  • naturally gluten free and vegan
  • perfect with some vegan breadsticks

white bean potato soup

What is your favorite soup at this time of year?

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Kelly Roenicke
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Comments

  5. Jezmin

    I’m planning on making this for the week, will it stay good for 3 days? I’m worried about the lemon and milk.

    Reply

  13. Kathryn

    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!

    Reply

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