Name: Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 large white onion, chopped; ½ teaspoon sea salt; 4 garlic cloves, chopped; 1 tablespoon white wine vinegar; 4 cups vegetable broth; 1½ pounds Yukon gold potatoes, chopped; 1½ cups cooked white beans, drained and rinsed; ½ teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; ¼ teaspoon smoked paprika; Freshly ground black pepper, to taste; Scallions or chives, chopped; Coconut bacon; Greek yogurt; Cheddar cheese

Jump to Recipe· 4.9 from 52 reviews

If you’re on the hunt for a soup that’s cozy, comforting, and a little bit unexpected, this Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe is going to be your new best friend. I love how the white beans add this subtle creaminess and extra protein without needing heavy cream, making the soup both hearty and wholesome. The lemon gives it a bright pop that cuts through the richness beautifully, while the smoked paprika adds just the right whisper of warmth and a sophisticated smoky depth that keeps me coming back for seconds.

This soup is perfect for those chilly evenings when you want something nourishing but easy enough to whip up on a weeknight. Plus, it’s incredibly forgiving — you can tweak the flavors to your liking without worry. I remember making this when a friend popped by unexpectedly, and it felt like giving them a warm, delicious hug through the bowl. Trust me, once you try this Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe, it’ll earn a cozy spot in your recipe rotation, just like it did in mine.

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Why This Recipe Works

Balanced Flavors: The lemon’s brightness paired with smoked paprika’s smoky warmth adds complexity to a classic potato soup.
Naturally Creamy: Using white beans in place of cream gives the soup a rich texture and boosts its nutritional value.
Simple & Accessible: Made with easy-to-find ingredients and straightforward steps, this soup is beginner-friendly but impressive.
Customizable Comfort: You can easily switch up toppings and seasonings to suit your mood without losing the heart of the dish.

A close-up view of a white pot filled with thick, creamy beige soup that has small white beans visible throughout. The soup is lightly garnished with small, bright green chopped herbs scattered on top. A shiny silver ladle with a white handle is dipped into the soup, lifting a portion that shows the smooth texture of the soup with beans and herbs sitting on the surface. The pot is placed on a white marbled surface, and a blue and white striped cloth is partially visible beside the pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient plays its part in creating a soup that’s creamy, tangy, and subtly smoky. The Yukon gold potatoes provide a buttery texture, while the white beans offer that silky smoothness without dairy. Before you shop, look for fresh lemons and good quality smoked paprika – you’ll taste the difference every spoonful.

Extra-virgin olive oil: Adds richness and helps soften the onion and garlic while layering flavor.
White onion: Brings a mellow sweetness that forms the soup’s savory base.
Sea salt: Enhances all the ingredients’ natural flavors; essential seasoning.
Garlic cloves: For aromatic depth and a touch of sharpness that wakes up the soup.
White wine vinegar: Adds subtle acidity to brighten the flavors during cooking.
Vegetable broth: The liquid foundation that delivers umami without overpowering the soup.
Yukon gold potatoes: Their creamy texture helps thicken the soup naturally.
Cooked white beans: Boost creaminess and add protein, making the soup more filling.
Dijon mustard: A tangy little kick that complements the lemon and paprika beautifully.
Fresh lemon juice: Lifts and brightens the whole pot for a refreshing finish.
Smoked paprika: Gives the soup an inviting smoky warmth without heat.
Freshly ground black pepper: Adds subtle heat and rounds out the flavor.
Optional toppings: Scallions, chives, coconut bacon, Greek yogurt, cheddar – these let you customize texture and flavor with ease.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this soup my own by switching up the toppings or adding a bit more smoked paprika when I’m craving something cozy and smoky. If you’re vegan or dairy-free, coconut bacon is an amazing crispy garnish that adds texture without guilt. Feel free to play around with herbs or try stirring in some hot sauce if you like a touch of heat—you really can’t go wrong here.

Variation: Once, I swapped white wine vinegar for apple cider vinegar, which gave the soup a fruitier tang—delicious with a swirl of plain yogurt.
Dietary Modification: You can skip the optional cheese or yogurt for a vegan-friendly meal, keeping it creamy with the beans alone.
Seasonal Changes: In spring, adding fresh peas or tender asparagus tips just before blending adds a fresh gift from the market.

Step-by-Step: How I Make Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Toss in the chopped white onion, sprinkle with sea salt and freshly ground black pepper, and sauté gently for about 6 to 8 minutes until the onions soften and turn translucent—this is where the soup gets its savory backbone. Don’t rush this step; softening the onions slowly brings out their natural sweetness, which balances the lemon later.

Step 2: Add Garlic and Vinegar

Next, stir in the chopped garlic and let it cook for 2 more minutes, releasing those fragrant oils. Then, pour in 1 tablespoon of white wine vinegar and stir for about 30 seconds to deglaze the pan and add a subtle tang. This little acid trick wakes up all the flavors and keeps everything vibrant.

Step 3: Simmer Potatoes and Beans

Add 4 cups of vegetable broth, the chopped Yukon gold potatoes, and the rinsed white beans to the pot. Bring everything to a boil, then reduce the heat to low and simmer gently for 30 minutes until the potatoes are tender and ready to be pureed. It’s a good idea to stir occasionally to prevent sticking and ensure even cooking.

Step 4: Blend Half and Stir in the Lemon and Spices

Once the potatoes are soft, let the soup cool slightly (so it’s safe to blend). Transfer half of it to your blender along with the remaining tablespoon of olive oil, Dijon mustard, fresh lemon juice, and smoked paprika. Blend until silky smooth, then pour it back into the pot. This combo gives you that luscious creamy texture and layers of flavor.

Step 5: Mash and Season

Use a potato masher to gently smash the remaining chunky potatoes and beans in the pot, so you get a mix of creamy and rustic textures. Taste the soup and season with more salt and pepper if needed. This is your moment to tweak the flavor before serving.

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Tips from My Kitchen

Quality Smoked Paprika: I always buy smoked paprika in small amounts and store it airtight to keep its smoky aroma fresh and vibrant.
Blend with Care: Don’t overblend the soup; leaving some texture makes it more interesting and satisfying to eat.
Adjust Lemon Last: Add lemon juice gradually and taste as you go to avoid overpowering the soup’s gentle flavors.
Use Ripe Yukon Gold: Choosing firm, unblemished Yukon gold potatoes ensures smooth cooking and the best creamy consistency.

How to Serve Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe

The image shows a large white pot filled with creamy light yellow soup with small green herb pieces sprinkled on top. Inside the pot is a white ladle scooping the soup. Below the pot, there are two white bowls filled with the same soup, each topped with a dollop of white sour cream, shredded yellow cheese, small red-brown bits, and green herbs. A spoon rests inside each bowl. On the white marbled surface next to the bowls, there is a small white plate with blue dots filled with red-brown crispy pieces and a small wooden bowl with chopped green herbs. Two silver spoons also lie on the surface nearby. A blue and white striped cloth is partly underneath the pot. The photo was taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I love topping this soup with bright green scallions or fresh chives to add a bit of sharpness and color contrast. Coconut bacon is my secret crispy topping that brings smoky crunch and pairs perfectly with the paprika’s flavor. If you’re not vegan, a dollop of tangy Greek yogurt or a sprinkle of sharp cheddar cheese adds indulgence without overwhelming the soup’s brightness.

Side Dishes

Because this soup is pretty filling on its own, I like pairing it with a simple green salad with a light vinaigrette or a crusty baguette for dipping. Grilled cheese sandwiches are a nostalgic classic here if you want a hearty lunch or dinner combo. And don’t overlook roasted vegetables for extra comfort and nutrition.

Creative Ways to Present

For gatherings, I’ve served this soup in mini mason jars or sturdy espresso cups as a fun appetizer. Swirling colorful herb oil or smoked chili oil on top adds flair and an extra layer of flavor. You can also layer it with a crispy topping in a small ramekin and broil briefly for a gratin-inspired twist that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight glass containers in the fridge, and the soup stays fresh for up to 4 days. Before reheating, I like to give it a good stir and add a splash of broth or water if it’s thickened too much overnight.

Freezing

This Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe actually freezes quite well. I portion it out into freezer-safe containers and leave space for expansion. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove.

Reheating

To reheat, warm the soup over low to medium heat on the stove, stirring frequently to prevent scorching. If it’s gotten too thick, add a little broth or water to loosen it up—this keeps the texture just right, like freshly made.

FAQs

Can I make Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you double-check that your vegetable broth and other ingredients don’t contain any gluten additives.
What can I substitute if I don’t have Yukon gold potatoes?

Russet potatoes work fine too, though Yukon golds give a creamier texture. Just peel the russets before cooking to avoid a slightly grainier soup.
How do I make this soup vegan?

This recipe is naturally vegan as long as you skip optional dairy toppings like Greek yogurt or cheddar. Coconut bacon is a delicious vegan garnish alternative.
Can I use canned beans instead of cooked beans?

Yes! Just rinse and drain canned white beans well before adding them to reduce sodium and improve flavor.
Is it necessary to blend half the soup?

Blending half the soup gives it a beautifully creamy texture without losing all the comforting chunks. Of course, you can adjust it to your texture preference.

Final Thoughts

This Creamy Potato Soup with White Beans, Lemon, and Smoked Paprika Recipe is one of those dishes that feels like home but has a little twist that keeps it interesting. I love sharing it because it strikes that perfect balance between comforting and fresh. When you make it, you’re not just cooking soup—you’re creating a moment of warm, satisfying joy that’s perfect on any day. Give it a try and see how a simple bowl of soup can brighten your kitchen and your mood!