Creamy Yukon Gold Potato and White Bean Soup Recipe

If you’re on the hunt for a winter warmer that feels like a big, cozy hug in a bowl, you’re going to adore this Creamy Yukon Gold Potato and White Bean Soup Recipe. I absolutely love this soup because it’s not just creamy and comforting, but also packed with wholesome ingredients that make it perfect for any night of the week. Whether you’re new to soups or a seasoned simmerer, this recipe walks you through a foolproof way to get that perfectly velvety texture and rich, layered flavors that keep my family coming back for more.

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Ingredients You’ll Need

When I cook this soup, I appreciate how each ingredient brings something special to the table — Yukon gold potatoes give it that velvety body, while white beans add a gentle nuttiness and extra creaminess without needing dairy. Here’s what you’ll want to have ready.

• Extra-virgin olive oil: A good quality olive oil makes a big difference in the sautéing stage, building the base flavor of the soup.
• White onion: I like using a large one for sweetness and depth; chopping it finely helps it melt into the soup beautifully.
• Sea salt: Enhances the natural flavors and balances the sweetness of the onions and potatoes.
• Garlic cloves: Freshly chopped garlic creates that cozy, aromatic foundation everyone loves.
• White wine vinegar: This might surprise you, but it adds a subtle tang that brightens and lifts the richness.
• Vegetable broth: Choose low-sodium if you want control over saltiness; homemade broth works wonderfully too.
• Yukon gold potatoes: The star! Their buttery texture is perfect for creamy soups.
• Cooked white beans: Cannellini or Great Northern beans are great here — they blend perfectly and add protein.
• Dijon mustard: Adds a hint of sharpness that balances the creamy potato base.
• Fresh lemon juice: Brightens the soup just before serving to keep it lively.
• Smoked paprika: Adds a little warmth and that irresistible smoky undertone.
• Freshly ground black pepper: Because freshly ground always tastes best.
• Scallions or chives: For a fresh, oniony garnish that adds color and crunch.
• Coconut bacon: If you want that smoky crunch without meat, this is my go-to topping!
• Greek yogurt (optional): Adds creaminess and a tangy finish if you’re not keeping it vegan.
• Cheddar cheese (optional): For those indulgent moments when you crave a melty, cheesy bite.

Variations

I love experimenting with this Creamy Yukon Gold Potato and White Bean Soup Recipe to keep things exciting, and you should definitely feel free to make it your own. Adjust the seasonings or toppings to fit your mood — it’s all about what makes you happy in the kitchen.

• Make it vegan: Just skip the Greek yogurt and cheddar cheese, and add extra coconut bacon or toasted nuts for crunch. I tried this version for my vegan friends, and they couldn’t get enough!
• Spice it up: Add a pinch of cayenne or red pepper flakes while cooking for a zesty kick — one of my go-to tweaks on chilly nights.
• Extra veggies: Toss in some chopped carrots or celery when sautéing onions to add more color and flavor; the family appreciates the extra greens.
• Use different beans: White kidney beans or butter beans work nicely if you want to mix up textures.

How to Make Creamy Yukon Gold Potato and White Bean Soup Recipe

Step 1: Build a Flavorful Base by Sautéing Onion and Garlic

Start by heating 2 tablespoons of your extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sprinkle with sea salt, and season with fresh black pepper. Sauté gently for 6 to 8 minutes until the onion becomes soft and translucent. Be patient here — this slow cooking releases those natural sweet flavors that make or break the soup. Add the chopped garlic and cook for 2 more minutes until fragrant, stirring frequently so the garlic doesn’t brown too fast.

Step 2: Brighten and Simmer with Broth, Potatoes, and Beans

Next, stir in the white wine vinegar and let it cook for about 30 seconds to infuse that subtle tang right into the base. Then, carefully pour in your vegetable broth, add the chopped Yukon gold potatoes and drained white beans. Bring the pot up to a boil on medium-high heat, then reduce heat to low and let it simmer gently for 30 minutes. This gives the potatoes enough time to soften perfectly and the flavors to meld together. I like to cover my pot partially with a lid to keep the liquid from reducing too much.

Step 3: Puree Half the Soup and Finish with Flavor Boosts

Once your soup has cooled slightly (this step is key for safety when blending hot liquids), transfer about half of it to a blender. Add the remaining 1 tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until silky smooth, then pour it back into the pot with the rest of the soup. This blending method is the trick I discovered that gives you a luxuriously creamy texture without adding any cream — magic, right?

Step 4: Gently Mash and Season to Perfection

Use a potato masher to gently press down on the remaining chunks of potatoes and beans to your desired consistency — I like mine a bit chunky for a hearty feel. Taste the soup and add more salt and black pepper as needed. Serve hot with your choice of garnishes and enjoy the comforting warmth of your creation!

How to Serve Creamy Yukon Gold Potato and White Bean Soup Recipe

Garnishes

I like to dress this soup with a sprinkle of scallions or fresh chives for a mild onion bite and a pop of green. Coconut bacon is my secret weapon for smoky crunch without meat — it makes this soup irresistible. If I’m feeling indulgent, a dollop of Greek yogurt adds luscious creaminess and a little tang, or shredded sharp cheddar cheese melted on top adds a comforting gooey layer my kids adore.

Side Dishes

This soup is perfect paired with crusty bread, like a fresh baguette or rustic sourdough, perfect for dipping. For lighter sides, I love a simple green salad with lemon vinaigrette or roasted garlic breadsticks to round out the meal.

Creative Ways to Present

For dinner parties or holiday meals, I’ve served this soup in small cast-iron bowls with a sprinkle of crispy coconut bacon and a twist of lemon zest on top, making it look extra special. You can also use mini bread bowls for a fun presentation that doubles as part of the meal!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps perfectly for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better to me! Just remember to stir well before reheating.

Freezing

This Creamy Yukon Gold Potato and White Bean Soup Recipe freezes beautifully — just cool completely, then portion into freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove to maintain that silky texture.

Reheating

Reheat leftovers on the stovetop over low to medium heat, stirring occasionally to avoid sticking. If the soup thickens too much upon cooling, add a splash of vegetable broth or water to loosen it up. Avoid microwaving if you can — gentle stovetop reheating keeps the texture just right.

FAQs

Final Thoughts

This Creamy Yukon Gold Potato and White Bean Soup Recipe has become one of my go-to comfort foods because it’s reliable, easy, and downright delicious every single time. It’s that rare soup that manages to feel indulgent without weighing you down, and I can’t recommend it enough. Next time you want a meal that feels like a warm, creamy hug, give this a try — I promise you’ll love how it turns out and probably keep it in your rotation too!

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