Craving a bowl of pure comfort that’s ready in a flash? Look no further! This Creamy Swiss Potato and White Bean Soup is the answer to your busiest weeknight prayers. We’re talking a rich, velvety, and cheesy soup that tastes like it simmered for hours, but it comes together in just 20 minutes. The secret is using refrigerated diced potatoes to skip all the peeling and chopping. Packed with protein from navy beans and savory flavor from Swiss cheese and Italian herbs, this is a one-pot wonder you’ll make again and again.
Ingredients
• 20 ounces / 567g refrigerated diced potatoes with onions
• 14 ounces / 400ml vegetable broth
• 3 cups / 720ml milk, whole or 2% recommended
• 4 ounces / 113g shredded Swiss cheese, about 1 cup
• 1/3 cup / 40g all-purpose flour
• 1 teaspoon dried Italian seasoning
• 15 ounces / 425g canned navy beans, rinsed and drained
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large saucepan or Dutch oven, combine the diced potatoes and vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cover and cook for 4 minutes until the potatoes begin to soften.
2. Pour in the milk and return the soup just to a simmer, watching carefully to ensure it doesn’t boil over. Small bubbles should form around the edges.
3. While the soup heats, combine the shredded Swiss cheese, all-purpose flour, and Italian seasoning in a medium bowl. Toss gently with your fingers or a fork until the cheese is evenly coated. This step is key to preventing the cheese from clumping in the hot liquid.
4. Gradually sprinkle the cheese mixture into the simmering soup, a little at a time, stirring constantly and smoothly until all the cheese has melted. Continue to cook and stir over medium heat for 2-3 minutes, until the soup has thickened and is bubbly.
5. Stir in the rinsed and drained navy beans. Cook for 1 more minute, just to heat the beans through. Season to taste with salt and pepper, then serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 494
• Total Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 40 mg
• Sodium: 1,344 mg
• Carbohydrates: 70 g
• Fiber: 9 g
• Protein: 25 g
Pro Tips
• For an even creamier texture, use an immersion blender to pulse the soup a few times after the potatoes are tender but before adding the cheese mixture.
• Feel free to swap the cheese! Gruyère, sharp white cheddar, or a Monterey Jack blend would all be delicious substitutes for Swiss.
• Transform this into a heartier main dish by stirring in a cup of cooked grains like quinoa, farro, or barley along with the beans.
• Garnish with fresh chives, chopped parsley, or a sprinkle of smoked paprika for a pop of color and an extra layer of flavor.
FAQ
Q: Is this vegetarian potato soup a good source of protein
A: Yes, this soup is an excellent source of vegetarian protein. Each serving contains approximately 25 grams of protein, primarily from the hearty navy beans and rich Swiss cheese, making it a very satisfying and filling meal.
Q: Can I make this potato and white bean soup vegan
A: Absolutely. To make this soup vegan, use a creamy, unsweetened plant-based milk like oat or cashew milk. For the cheese, substitute with your favorite brand of shredded vegan Swiss or provolone-style cheese. Ensure your vegetable broth is certified vegan as well.
Q: How do I store and reheat this creamy vegetarian soup
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, stirring frequently until warmed through. Avoid boiling, as it can cause the texture to change. You may want to add a splash of milk or broth to thin it out as it will thicken upon cooling.
Q: How can I make this soup gluten-free
A: To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose flour blend or 1.5 tablespoons of cornstarch. If using cornstarch, mix it with the cheese just as the recipe directs to ensure it thickens the soup smoothly without lumps.
