Bean and potato soup instant pot recipe get's ready under 30 mins with simple pantry staples.. A simple plant based soup that's hearty, filling, gluten free, nut free, dairy free and vegan! You'll love this bean soup, it's packed with nutrition and flavor!

White bean and potato soup

Vegetarian bean and potato soup is budget friendly and packed with nutritious leek, creamy potatoes, creamy white beans, nutritional yeast and simple spices! You'll love the bright lemony flavor. This is the best ever white bean soup that'll soon become a staple in your home.

This creamy white bean and potato soup has a creamy texture without the use of any dairy free creams! You'll also love the subtle cheesy flavor of the soup achieved by adding the nutritional yeast.

Want an additional veggie boost? Throw in some roughly chopped baby kale or spinach at the end. We skipped this step and added a lot of freshly chopped parsley.

Ingredients & Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Leek: Roughly chopped leek. You can chop the leek, rinse them well, drain them and than store them in zip lock bags in the fridge for up to 7 days. We prefer prepping the leek well ahead, it saves time.
• Potatoes: You can use either russet, Yukon gold, white or red potatoes. You can also keep the skin intact. We use peeled russet potatoes for a creamier bean soup.
• Cannellini beans: We used rinsed and drained cannellini beans from the can. You can sub them with great northern beans or any small white beans.
• Garlic: Minced garlic works best in this recipe.
• Seasonings: Dried thyme, oregano, freshly ground black pepper, red pepper flakes and Himalayan pink salt according to your own personal taste preference. You can sub the thyme and oregano with Italian seasoning.
• Lemon juice: Add freshly squeezed lemon juice for a burst of fresh flavor.
• Lemon zest: Fresh lemon zest will add bright flavors to the soup.
• Nutritional yeast: Nutritional yeast will make this creamy white bean soup cheesy.
• Stock: Use our homemade instant pot vegetable stock. This stock tastes amazing, you can make it with scraps or fresh veggies. It also stores well!
• Oil: Use either extra light or light olive oil or avocado oil.
• Fresh Herbs: Lots of freshly chopped parsley. You can also add 3-4 cups chopped baby kale or baby spinach.

Tips for success

• Clean leek: Clean the leek very well under running tap water to remove any dirt or debris hidden beneath the leaves. Discard the dark green leek top, it's not edible. Use only the white/pale green part. You can either clean the leek before chopping them or after chopping them. Here's how to clean leek.
• Creamy soup without cream: Once the pressure cooking cycle is over mash a few potatoes and white beans with the back of your ladle. This will help thicken the soup and also make it creamy without the use of any non-dairy cream. Don't miss out the nutritional yeast!
• More flavor & cheesy taste: Add nutritional yeast. It'll add an instant nutritional and flavor boost to this plant based white bean soup recipe. You'll love the subtle cheesy flavor.
• Spicy flavor: You can add cayenne pepper along with the other seasonings and also add your favorite hot sauce while serving the white bean soup vegetarian recipe.
• Extra greens: Add roughly chopped kale or baby spinach at the end and allow the soup to rest for 5-10 mins before serving, The residual heat will help cook down and wilt the greens perfectly.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté veggies

• Sauté veggies: Sauté the leek in the instant pot set at sauté mode on normal heat. Add salt and sauté the leek until it begins to turn soft. Add garlic, sauté for 30 secs. Add the seasonings and sauté for another 30 secs. Next, add the diced potatoes and give everything a quick stir. Add the nutritional yeast and give everything a good stir. Cancel the sauté mode.

Step #2 Deglaze pot, pressure cook

• Deglaze pot: Add veggie stock, deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and will prevent the burn error! Add the drained and rinsed cannellini beans into the pot along with lemon zest.
• Pressure cook: Close the lid of the instant pot, seal the valve and pressure cook on high for 8 mins followed by 10 mins natural pressure release. Give the soup a good stir. Mash a few cooked potatoes and white beans with the back of your ladle to thicken the soup naturally. Add lemon juice and lots of chopped fresh parsley.
• Serve: Serve the bean, leek, potato soup and enjoy!

Stove top directions

• Sauté leek: Add oil in a heavy bottomed pot or Dutch oven and allow it to become hot over medium high heat on the stove top. Gently release the leek and sauté until the leek begins to become soft. Add salt to quicken the process. Add garlic and sauté for 30 secs. Add the seasonings & nutritional yeast, sauté for 30 seconds more. Add the diced potatoes and give everything a good stir.
• Deglaze pot: Add the veggie stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. Add the cannellini beans, lemon zest. Cover the pot and cook for 20-25 mins over medium low heat.
• Garnish & serve: Once the potatoes are cooked through mash a few cooked potatoes and white beans with the back of your ladle. This will help thicken the soup naturally and also make it creamy. Turn off the heat. Add lemon juice and lots of freshly chopped parsley. Serve the best ever white bean soup and enjoy.

Serving Ideas

You can serve this lemony white bean potato soup as such or add the following sides to make it a complete meal:

• Crusty whole wheat bread.
• Whole wheat Sourdough bread.
• A light crisp salad.
• Steamed broccoli.
• Steamed green beans.
• Steamed carrots.
• Steamed beets.

Leftovers and storage

Fridge: You can store this creamy white bean potato soup for upto 4 days in the fridge. Use air tight containers to store this healthy soup. The soup will thicken further as it rests in the fridge.

Freeze: Freeze the soup in air tight portion control freezer safe bags or containers for upto 3 months. Thaw them over night in the fridge and than follow the reheating directions shared below, consume the soup immediately.

How to reheat

• From fridge: The potato and the cannellini beans soak up a lot of liquid when stored in the fridge. Add more water or stock before reheating the soup in the microwave oven until warm or hot.
• From freezer: Thaw the leek bean soup overnight in the fridge. Follow the reheating directions shared above. You can also reheat the soup on the stove top in a heavy bottomed saucepan over medium high heat. Do not leave the soup unattended and do stir it often to prevent it from getting burnt.

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I LOVE HEARING FROM YOU! If you try this Bean and potato soup instant pot recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.