Creamy Potato Soup with Kidney Beans

Wintertime is soup or stew time. When it gets colder outside, there is nothing better than a warming soup or a hearty stew.

In today’s post, I’ll show you a simple & easy recipe for a hearty & creamy potato soup with kidney beans, seasoned with savory and cumin. Have fun cooking! 🙂




Cooked/Baked today: Creamy Potato Soup with Kidney Beans
Difficulty: Easy – Medium
Preparation Time: 30 minutes
Category: Main Dishes, Soup & Stew Recipes, Wintertime Recipes, Hearty Dishes, Fast Food, Recipes with Beans, Recipes with Potatoes
Our Recipe rating:

Ingredients for 4 – 6 servings:

• 750 grams floury potatoes
• 750 grams soup veggies (carrots, celery & leeks)
• 1 large can of kidney beans
• 200 milliliters cream
• 1 large onion
• 2 – 3 cloves garlic
• 2 teaspoon savory
• ½ teaspoon cumin to taste
• Salt & pepper
• Oil for frying
• Parsley for garnish

Required kitchen gadgets, helper & preparations:

• Large pot for pea soup
• Blender
• Deep plate & soup ladle
• Sieve or colander for kidney beans

Instructions:




…for creamy potato soup with kidney beans:

Peel and finely chop the onion & garlic. Peel potatoes, celery & carrots & cut into small cubes. Cut the leek into fine rings. Pour the kidney beans over a sieve & allow to drain. Finely chop the parsley (from the soup greens) & set aside for the garnish.

Heat a large pot with a good dash of oil, add onions & garlic to the pot & sauté over medium heat for 2 – 3 minutes, turning occasionally. Then add the prepared vegetables & sauté briefly. Next, add 2 teaspoons of savory & a good pinch of salt & pepper, stir everything well & pour in 1,5 liters of water (alternatively, vegetable stock or broth).

Then bring the soup to the boil & simmer gently over low to medium heat for approx. 10 – 12 minutes until the vegetables are cooked or have reached the desired consistency. Then lift out about half of the cooked veggies (without liquid) with a soup ladle, place on a plate & set aside for a moment.

Pour 200 milliliters of cream into the soup & puree everything with a hand blender for about 1 minute until the soup has a nice creamy consistency. Then add the vegetables back to the soup, also add the drained kidney beans & season everything with cumin, salt & pepper to taste.

Stir the soup well again, warm through briefly and then dish up onto deep plates. Garnish with some chopped parsley & serve. Have fun cooking & Bon appetit!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):