Recipe from Kate Logan
40 min
0 (0)
Updated 07.04.2023
Delicious soup with a light spiciness. Tender in texture, hearty, and easy to make. A thick mashed potato soup with celery stalks and cream is even more delicious if you prepare it with love for your family. This recipe is designed in such a way that the delightful smell will spread all over the house, let alone the impressive taste.


  • Potatoes
    12 pcs.
  • Beans
    4 can
  • Bulb onion
    2 pcs.
  • Garlic
    2 cloves
  • Vegetable oil
    8 tbsp.
  • Black ground pepper
    0,8 tsp.
  • Celery petiole
    4 pcs.
  • Broth
    8 cups
  • Salt
    4 pinches

Nutrition facts per 100 g

  • Calories

    572.4 kcal

  • Protein

    37 g

  • Fat

    14 g

  • Carbohydrates

    34 g


  • Rinse the white beans and soak them in cold water for 6-8 hours. Then pour beans with broth (make it beforehand or buy the cooked one and just heat it) or water and put on fire. After boiling, cook for 40 minutes over low heat.

  • Meanwhile, wash, peel, and dice the potatoes, and rinse them in cold water to wash off excess starch. The potatoes should be dried with a towel after being drained of water.

  • Peel the onion and garlic. Cut the onion into thin half rings, finely chop the garlic or use a garlic press. Wash and chop the celery stalk. Fry the onion, celery, and garlic together until golden brown for 5-7 minutes on medium heat.

  • When the beans are cooked, add potatoes, fried vegetables, salt, and pepper to taste. Boil for 25-30 minutes more on low heat, until the potatoes become soft. Then, mix everything with a spoon and after that, turn off the heat. Use a blender to puree the mixture until smooth. Pour it into bowls and serve.


  • Change the water every 3 hours during the bean soaking process.

  • Why do we soak potatoes? Starch is one of the common allergens and can suddenly aggravate this problem. It is especially common for soaked potatoes to be given to people on diets and people allergic to starch.

  • When buying beans, you need to consider some moments of their cooking. Green seeds are cooked faster and have a more delicate structure. Dark beans with a hard surface will have to be soaked beforehand, so it will take longer to cook them.

Bon Appetit!

Recipe reviews (0)

What do you think of this recipe? Share your experience and help others

Rate & Review
0 from 5
reviews 0

Similar recipes


Are you sure you want to delete the review?

Step by step recipes

1320 recipes