Potato and Bean Chowder
Warm, comforting, and brimming with hearty flavors, this Potato and Bean Chowder is the perfect soul-soothing dish for any time of year. Featuring tender russet potatoes, creamy cannellini beans, and a medley of aromatic vegetables like carrots, celery, and onion, this recipe creates a velvety, satisfying soup that’s both wholesome and indulgent. Infused with the earthy notes of dried thyme and enriched with a splash of heavy cream, this chowder achieves the perfect balance of creamy richness and savory depth. Ready in just under an hour, it’s easy to prepare and makes six generous servings, making it an excellent choice for weeknight dinners or cozy weekend meals. Serve it with a sprinkle of fresh parsley for an added pop of color and freshness. This family-friendly recipe is a true crowd-pleaser and a must-try for fans of hearty, veggie-packed soups!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium russet potatoes, peeled and cubed
- 4 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery, and cook for another 3-4 minutes until the vegetables begin to soften.
Add the cubed potatoes to the pot and mix well with the sautéed vegetables.
Pour in the vegetable broth and add the bay leaf and dried thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender.
Add the cannellini beans, heavy cream, salt, and black pepper to the pot. Stir well to combine.
Simmer the chowder uncovered for an additional 10 minutes, allowing the flavors to meld together.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Ladle the chowder into bowls and garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4975 mg | 216% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 36.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 7325 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
