This white bean and potato soup with pancetta is a simple, hearty, and comforting soup. Italian bacon, potatoes, and leeks make this totally delicious!
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.
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.
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!
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!
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!
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).
Recipe Notes
- You don't need to use little potatoes... cut-up normal ones totaling around 1.5 lbs. is fine.
- Serves 4+
Jennifer @ Show Me the Yummy says
Potato soup is the BEST and I love the addition of white beans and pancetta!
Natasha says
Totally! Thanks so much, Jennifer.
Allison Knight-Khan says
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.
Natasha says
Thanks so much, Allison! Beef bacon sounds delicious! Let me know how it goes. 🙂
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!
Natasha says
Thank you!! 🙂
Leigh Ann says
This is the kind of soup that makes my belly so happy! So many good flavors happening!
Natasha says
Thanks so much!!
Jennifer Farley says
OMG I’m making a batch of this!
Natasha says
Thanks, Jennifer! Enjoy. 🙂
Karly says
I feel all warm and cozy already. This looks SO good- the perfect recipe to have on hand for cold winter days!
Natasha says
Aww thanks, Karly!! Have a great Thanksgiving!
Lindsay Cotter says
Would love to cozy up with a bowl of this soup! Perfect for a chilly night!
Natasha says
Thanks, Lindsay. Definitely!! We’ve had plenty of chilly nights here lately.
Jason says
What a tasty soup. Thanks for the recipe.
Natasha says
You are welcome!