Potato and Bean Soup

A simple bean and potato soup with white beans, leeks, lemon, and lots of fresh herbs. Cozy, light, and perfect with crusty bread.

Why I love it:

This potato bean soup is cozy and filling, but still feels super fresh and light. Sweet leeks, tender baby potatoes, and creamy cannellini beans sit in a lemony broth with lots of fresh herbs. It’s simple, but so flavorful.

I love serving it with a big hunk of country bread, or a springy piece of my black pepper focaccia. The soup comes together quickly and screams spring: bright peas, fresh lemon, and herbs stirred in right at the end.

I usually add a big pinch of chile flakes or a spoonful of chopped Calabrian chiles for heat, but that’s totally optional. The lemon brightens all the flavors and really, this Italian bean and potato soup doesn’t need much else. 

It’s also a great place to use leftovers. Drop in a handful of tiny homemade meat tortellini or stir in chopped roasted chicken if you want a little more protein.

When I have the time, I like to cook my own beans for soups like this, where their texture really shows. Creamy heirloom beans are especially good here. If you want a refresher, here’s how I cook dried beans, plus tips on sourcing the best ones.

How to make it this potato bean soup:

More recipe tips:

Use small, waxy potatoes. Yukon Golds, baby new potatoes, or fingerlings all work well. Slice them into rounds if they’re small, or half-moons if larger.

Cook the leeks gently. You want them soft and sweet, not browned. They form the base of the soup.

Add the peas, herbs and lemon at the very end. This keeps everything bright and fresh!

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