This Cheap Canned Pantry Staple Transforms Potato Soup Into A Heartier Meal

When soup season officially hits, consider making your favorite potato soup a little more substantial (more like a full meal than just a starter). You don't need any fancy gadgets or culinary school techniques. Instead, reach for a can of white beans.

Cannellini, Great Northern, and navy beans all work here; they add extra protein and fiber while melding naturally with the soup's mild yet savory flavor. And they're super easy to use. Yes, dried beans are cheaper, but canned varieties are an undeniably convenient shortcut when you need to get something on the table quickly.

Beyond bulking up your soup with added nutrients, beans can also improve its texture. Because white beans are soft and creamy, they're great for thickening the soup without adding any dairy or cornflour. You can blend everything together for a smooth potato soup, or if you want a chunkier potato potage, scoop out a portion of the beans and broth and blitz until smooth, then stir it back in to create a thicker base. That way you will get a velvety texture while still keeping some chunky beans and potatoes throughout. Or, for an even easier option, just add the can as whole beans to the broth. Just one drained and rinsed can of legumes in a medium-sized pot of soup (about half a gallon of liquid) will suffice, though you can add more if you want it particularly thick and hearty.

White beans have a relatively mild flavor — much like potatoes — so they pair well with the other ingredients that commonly go in potato soup, like garlic, celery, onion, leeks, and parsley. These flavors all complement the gentle taste of beans, but if your soup is starting to lean a little too gentle, then black pepper or red pepper flakes can bring the heat. Other well-thought-out additions can take this dish to the next level: A squeeze of lemon adds acidity; a few tablespoons of nutritional yeast, the vegan staple everyone needs in their kitchen, brings more umami and cheesiness without any actual dairy. And stirring in chopped spinach or kale towards the end of cooking can really ramp up the nutritional value. 

To serve your potato and white bean soup, top with crispy roasted chickpeas for an easy way to add even more beans into your meal. Sourdough croutons will also make a nice garnish; they add a little crunchy contrast against the soft beans and potatoes. And anyone who isn't avoiding dairy altogether can still finish the bowl off with a little grated cheddar or Parmesan, but with the beans in the mix, you won't have to rely on a generous helping of cheese to make the soup feel creamy and satisfying.