This post may contain affiliate links. Please read our disclosure policy.

This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious!

white bean and potato soup with pancetta in a teal bowl

The best part? This potato bean soup recipe is ready in only 40 minutes! You could make a big batch of this on the weekend, but it’s also an option for a busy weeknight.

a pot with ingredients for white bean potato soup with pancetta

This soup has a fairly light broth, so I decided to use my immersion blender to blend half the soup to give it a slightly thicker texture.

You could always decide not to blend it at all or to blend the whole thing… it’s entirely up to you.

close-up of white bean pancetta soup in a bowl with spoon

To make this even easier, I look for the pre-diced packages of pancetta in the deli section of my local supermarket.

Hope you love this white bean and potato soup recipe!

teal bowl with white bean soup with potatoes and pancetta

If you like this soup, you may also like my slow cooker cabbage soup with beans, sausage, and potatoes or my creamy tomato gnocchi soup.

Questions? Ask me in the comments below!

This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious!
5 from 1 vote

White Bean and Potato Soup with Pancetta

This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious! 
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4

Ingredients 

  • 4 ounces pancetta diced
  • 2 leeks (white/light green parts only) chopped
  • 4 cloves garlic minced
  • 4 cups vegetable broth
  • 2 cups water
  • 4 dashes Italian seasoning
  • 1.5 pounds little potatoes cut into halves
  • 1 (19 fluid ounce) can white beans drained
  • Pepper to taste

Instructions 

  • Add the pancetta to a large pot on medium-high heat. Cook it for about 5 minutes until the fat starts to render and it begins to crisp up.
  • Add the leeks and continue cooking, stirring occasionally, for another 5 minutes. 
  • Add in the garlic and cook for about 30 seconds, or until fragrant.
  • Add the veg broth, water, Italian seasoning, potatoes, and beans. Increase heat to high and bring to a gentle boil. Cover with the lid slightly ajar and reduce the heat to medium-low. Let it simmer for about 15-20 minutes or until the potatoes are cooked.
  • Carefully blend half the soup (I just used an immersion blender right in the pot) to give it a thicker texture. Serve immediately with pepper, to taste (I do not add extra salt to this dish because the pancetta is quite salty). 

Notes

  • You don't need to use little potatoes... cut-up normal ones totaling around 1.5 lbs. is fine. 
  • Serves 4+

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

5 from 1 vote

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

16 Comments

  1. Jason says:

    What a tasty soup. Thanks for the recipe.

    1. Natasha says:

      You are welcome!

  2. Lindsay Cotter says:

    Would love to cozy up with a bowl of this soup! Perfect for a chilly night!

    1. Natasha says:

      Thanks, Lindsay. Definitely!! We’ve had plenty of chilly nights here lately.

  3. Karly says:

    I feel all warm and cozy already. This looks SO good- the perfect recipe to have on hand for cold winter days!

    1. Natasha says:

      Aww thanks, Karly!! Have a great Thanksgiving!

  4. Jennifer Farley says:

    OMG I’m making a batch of this!

    1. Natasha says:

      Thanks, Jennifer! Enjoy. 🙂

  5. Leigh Ann says:

    This is the kind of soup that makes my belly so happy! So many good flavors happening!

    1. Natasha says:

      Thanks so much!!

  6. Mary Ann | The Beach House Kitchen says:

    The combo of the beans and the potatoes make this one hearty soup! Love the added pancetta too!

    1. Natasha says:

      Thank you!! 🙂

  7. Jennifer @ Show Me the Yummy says:

    Potato soup is the BEST and I love the addition of white beans and pancetta!

    1. Natasha says:

      Totally! Thanks so much, Jennifer.

      1. Allison Knight-Khan says:

        5 stars
        Your soup looks so beautiful, I have to try it! Since we do not eat pork, I am going to replace the pork with beef bacon–no problem.

        1. Natasha says:

          Thanks so much, Allison! Beef bacon sounds delicious! Let me know how it goes. 🙂