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Lemon Dill White Bean Potato Soup

Lemon dill white bean potato soup made in one pot with creamy white beans, tender potatoes, and a bright lemon finish. Potatoes and beans simmer until soft, then a quick mash creates a silky, lightly thickened broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 potatoes, cubed
  • 2 can (15 oz) white beans, drained
  • 5 cup vegetable broth
  • 0.33 cup chopped fresh dill
  • 1 lemon Zest and juice used for brightness at the end.
  • 0.5 salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a Dutch oven over medium heat. Sauté the diced onion and minced garlic until fragrant, 3 to 4 minutes, stirring so the onion softens and doesn’t brown.
Simmer until tender
  1. Add cubed potatoes, drained white beans, and vegetable broth to the Dutch oven. Bring to a simmer, then cook for 20 minutes at a gentle simmer until the potatoes are tender and a fork slides through easily, with bubbles visible around the edges.
Mash to thicken
  1. Mash some of the potatoes and beans directly in the pot to thicken the soup. Stir while mashing, and keep going until you reach a creamy, slightly chunky texture you can see in the broth.
Brighten with lemon and dill
  1. Stir in chopped fresh dill, lemon zest, and lemon juice. Cook for 1 minute at a low simmer or just until warmed through, and look for bright green flecks and a glossy sheen.
Season and serve
  1. Season with salt and pepper to taste. Stir well, then taste and adjust until the flavors pop and the broth is balanced.

Notes

For the brightest flavor, add the lemon zest and juice at the end (after simmering) as written. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because potatoes can become grainy after thawing. Dietary swap: for a dairy-free, vegetarian option, keep vegetable broth vegetarian; if you want it lower-sodium, use reduced-sodium broth and season at the end.