Potato and white bean soup

Potato and white bean soup

Golden potatoes and white beans make a simple, hearty soup

Ingredients

For the beans

  • 0.5 lb great northern beans, cannellini beans, or other big white bean
  • 1 onion, finely diced
  • 1 bell pepper, finely diced
  • 1 clove of garlic, minced
  • A few drops of liquid smoke, optional
  • A tablespoon or two of fat (veggie oil, bacon fat, whatever you have)

For the soup

  • All of the beans and bean broth from above
  • 6-7 golden or Yukon potatoes, chopped to 1/2” or less size with skins on
  • 2 cups of chicken broth (approx)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 0.25 cups of white wine
  • 6-8 slices of bacon, finely chopped
  • 4 cups of whole milk
  • 1 tablespoon dried marjoram
  • Freshly ground black pepper and salt, to taste
  • Some kale or other sturdy leafy greens, optional

To serve

  • Bacon bits, reserved from soup
  • Fresh chives
  • Sour cream
  • Sharp cheddar
  • A hearty bread
  • Crispy onion bits
  • Some leftover ham
  • … lots of things are tasty here …

Directions

For the beans

  1. Soak the beans with a bit of baking soda overnight.
  2. Cook the onion and bell pepper in the fat until nicely darkened.
  3. Add the garlic and cook for another minute.
  4. Add beans, liquid smoke if using, and cover with water by at least 2”.
  5. Cook the beans, adding liquid as needed. Continue cooking some until the broth is barely covering the beans.
  6. Set the cooked beans (in their broth) aside until the potato soup is done. Refrigerate if needed.

For the soup

  1. Cook the bacon in a dutch oven until crispy. Remove bacon and set aside. Drain all but a tablespoon or two of fat.
  2. Cook the onion until well darkened, then add the garlic and cook for another minute.
  3. Add the wine and deglaze.
  4. Add the potatoes and enough chicken broth to barely cover them. Bring to a boil, cover, and continue boiling until the potatoes are done - about 20-25 minutes.
  5. Add the black pepper, marjoram, and milk.
  6. Use an immersion blender to purée the soup.
  7. Add the beans and bean broth. Stir together. Add the greens if using. Bring to a simmer.
  8. Serve with reserved bacon bits and any number of potato soup toppings.

Notes

  • Refrigerates well, but do not freeze.
  • The soup comes out golden colored from the well-darkened veggies in both the soup and the bean broth.
  • Keeping the skins on the potatoes gives the soup some heft. Cutting the potatoes into small pieces allows it to cook faster, but also is how you don’t clog up your immersion blender.