Loaded potato and bean soup


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Loaded potato and bean soup

Photo: Erik Putz

Soup's on! This hearty potato and bean soup is budget-friendly and loaded with flavour. It's the perfect fix for those cold winter evenings.


  • 2 tbsp butter

  • 1 large onion, finely chopped

  • 2 garlic cloves, minced

  • 2 russet potato, peeled and cut in 1/2-in cubes

  • 1 398-mL can cannellini beans, drained and rinsed

  • 3 cups vegetable broth

  • 1/2 tsp salt

  • 1/4 cup grated cheddar cheese

  • 1 green onion, finely chopped

  • 2 tbsp finely chopped sun-dried tomatoes, in oil


  • Melt butter in a large pot set over medium heat. Add onion and garlic.

  • Cook, stirring occasionally, until softened, 3 to 4 min. Stir in potatoes, beans, broth, salt and 2 cups water. Season with pepper. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are tender when pressed with a fork, about 13 to 15 min.

  • Purée soup using an immersion blender until smooth, or transfer in batches to a blender and whirl until smooth. Divide among bowls. Top with cheddar, green onion and sun-dried tomatoes.

Nutrition (per serving)

Calories 272, Protein 11g, Carbohydrates 40g, Fat 9g, Fibre 7g, Sodium 1102mg.
Good source of vitamin b6.

Originally published in the Today’s Parent November/December 2019 issue. Photo by Erik Putz.

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