Creamy Potato Soup with Kidney Beans

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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! ūüôā




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:

Creamy Potato Soup with Kidney Beans

Creamy Potato Soup with Kidney Beans

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
  • ¬Ĺ 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.

Preparations for Creamy Potato Soup with Kidney Beans

Preparations for Creamy Potato Soup with Kidney Beans

Heat a large pot with a good dash of oil, add onions & garlic to the pot & sauté over medium heat for 2 Р3 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).

Cooking Creamy Potato Soup with Kidney Beans

Cooking Creamy Potato Soup with Kidney Beans

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.

Serving Creamy Potato Soup with Kidney Beans

Serving Creamy Potato Soup with Kidney Beans

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):

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