March 04, 2015

slow cooker potato and white bean chowder


Last week we had a snow day, and with school being cancelled, the whole family was home.  However, since we live in Georgia and flurries are about the most we ever get, there was no snow on the ground.  Since we couldn't go build a snowman we opted for a hike, which was a muddy one at that, and some yard work.  About halfway through the day I began to hear the question "what's for dinner?".

For some reason cooking dinner always comes easily when I have my normal, weekly structured routine, but on the weekends, or when everyone is home on vacation, I never feel like cooking.  Shocking, right!?  I know some of you can relate!  However, during the winter, I can always use my slow cooker and spend a few minutes earlier in the day, coffee in hand before everything gets busy, and prep dinner.  Then I don't mind, so that is exactly what I decided to do.  What came from that was delicious... and turned out to be my favorite potato soup yet!

This soup isn't cream based, which is nice, but still smooth and creamy from the potatoes and beans.  If you are on a dairy free diet or vegan you can easily leave out the cup of milk and still have a rich soup.  I added it, but mostly out of habit, because when making potato soup that's what you do.

Servings 6
Total Time 5+ hours

  • 6 cups organic chicken broth or water
  • 4 large potatoes, chopped
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 4 garlic cloves, chopped
  • 1 cup white beans (navy, lima, or northern)
  • 1 teaspoon course salt
  • freshly ground black pepper
  • 1 cup milk (optional)
  • 1/2 teaspoon cajun seasoning (I used my cajun blackening seasoning)
  • 1 teaspoon chopped fresh parsley
  • 1 cup grated cheese (any kind, optional), for serving
  • 2 green onions, thinly sliced for serving


1.  In a slow cooker add the broth, potatoes, carrots, celery, garlic, beans, salt, and pepper.  Cook on low for 10-12 hours, or high for 5-6 hours.

2.  Remove 1/4 of the soup and add it to a blender/food processor, or use an immersion blender, and puree until completely smooth. Pour it back into the soup, along with the milk, cajun seasoning, and parsley.  Stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs and stir in the parsley.

 4.  Serve topped with the cheese and onions.  Enjoy!!!

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