Potato and Bean Soup

Potato and Bean Soup

Vegan, Vegetarian or with Bacon. Slow cooker or stovetop. It’s the Choose Your Own Adventure of Soups!

If this Potato and Bean Soup is in the house I’m eating it for every single meal until it’s gone. It’s everything I want soup to be… hearty, chunky, super satisfying. It’s a stick to your ribs kind of soup that is also incredibly quick and easy to make.

A rich, flavourful broth is loaded with chunks of potatoes, creamy white beans, hearty kale and loads of savoury flavours. I seriously cannot get enough of it.

Crockpot Potato and Bean Soup

We’ve talked many times about my need for texture in my soups and this one is everything my soup should be. Plus it’s creamy, plus it has a little heat. Plus it has a bunch of kale in it which is – ever so weirdly – one of my very favourite things.

Make this soup and it eat all week because it keeps and reheats really well. I would just recommend refrigerating the bacon separately and adding it just before eating.

Also, if you’re wanting to keep the soup vegetarian or vegan just leave the bacon off or make yourself some coconut bacon and then tell me how that goes because I totally want to try it.

Vegetarian Potato and Bean Soup

Potato and Bean Soup

Potato and Bean Soup

A rich, satisfying and easy to make Potato and Bean soup made in the slow cooker (or stovetop) and packed with flavour. Can be made vegan, vegetarian or with bacon. Choose your fave way.
5 from 2 votes


  • 3 Tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp fennel seeds
  • Pinch red pepper flakes
  • 6 cups vegetable broth
  • 4 cups potatoes diced
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups kale chopped
  • 2 15 oz cans beans rinsed and drained**
  • 1/2 cup heavy cream or coconut cream
  • 1 cup parmesan finely grated (or 2 Tbsp nutritional yeast)
  • 4 slices bacon cooked and chopped (or coconut bacon)


  • Heat the olive oil in a skillet and add in the onion and garlic. Cook for 5-6 minutes, until the onion has softened and then add to the slow cooker.*
  • Add in the thyme, smoked paprika, fennel, red pepper flakes, broth, potatoes and salt & pepper.
  • Cook on high 3-4 hours or low 6-7 hours.
  • Add in the beans, kale, cream and cheese. Mix well and allow to heat through for an additional 10-15 minutes.
  • Serve with crumbled bacon on top, if using.


*for stovetop just use a soup pot to sauté the onions and garlic and then follow remaining instructions, adding ingredients to soup pot instead of slow cooker. Simmer for about 30 minutes before adding in kale, beans, cream and cheese.
**cannellini beans, barlotti beans, Spanish beans, navy beans are all good. I prefer light coloured beans.
Tried this recipe?Let us know how it was!
Potato and Bean Soup

potato and bean soup Recipe ingredients, tips, substitutions:

Potatoes – I usually use red potatoes, but you can use yukon gold potatoes, russets or white potatoes too.

Beans – I prefer softer, lighter coloured beans in this soup because they’re nice and creamy. I like cannellini beans, navy beans, spanish white beans, barlotti beans or even pinto beans.

Broth – i use vegetable broth, but chicken broth works well too.

Potato and Bean Soup Variations:

Vegan Version – Use vegetable broth, swap the heavy cream out for coconut cream or another plant based cream. Swap out the parmesan cheese for a plant based parmesan or a couple of scoops of nutritional yeast.

Extra Veg Version – Add in some cubed butternut squash with the potatoes or add in some broccoli or cauliflower florets when you add in the kale.

Spicy Version – Add in extra red pepper flakes and a dash of cayenne. Serve the soup with a drizzle of chili crisp.

Potato and Bean Soup

potato and bean soup recipe, how to make it…

This is almost a dump and done slow cooker soup but with one small ask… I like to sauté the onion and garlic before adding it to the slow cooker just to soften it a bit and take off that raw edge. You don’t have to do this, but I think it’s better.

Once you’ve done that you’ll add the onions and garlic to your slow cooker along with some thyme, smoked paprika, fennel seeds, red pepper flakes, broth, potatoes and some S&P. Now just leave that slow cooker to do what it does best and when you’re ready add in the beans, the kale, the cream and a big old handful of parmesan cheese. Let it all warm through and tuck in to your new favourite bowl of coziness.

I like to serve it with a handful of chopped crispy bacon and freshly cracked black pepper and if I’m feeling extra feisty I’ll even add a little dollop of sour cream.

Slow Cooker Potato and Bean Soup with Bacon

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Let me know what you think below!

5 from 2 votes (2 ratings without comment)

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