Navy Bean Soup is delicious and filling! Slowly cooked dried navy beans, carrots, garlic, celery, onion, broth & spices create a robust soup.

Do you enjoy soup? We really do, especially in the cold of winter when a big bowl of piping hot soup takes the chill off the day! Today I want to share with you a recipe that I originally found in an old Italian cookbook of mine (from Williams-Sonoma). It is really tasty, warming, and filling.

The recipe uses dried navy beans, so the only “downside” (if there is one), is that it will take some time to soak and cook the beans until they have slightly softened. Typically I soak the beans early in the day, then add them to the soup later and then let the soup cook low and slow to infuse the beans with flavor, and to soften them perfectly! It’s inactive prep time, so you do other things while they soak!

So… as long as you plan ahead a little bit, you will have no problems making this absolutely DELICIOUS navy bean soup. Yes… it will take a bit of your time on your part, but it is worth it! Don’t forget, a lot of the time involved is inactive time (soaking, cooking, etc.) Let me show you how to make navy bean soup:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Navy Beans

Bags of navy beans can be found in most grocery stores, and are a very economical main ingredient for the soup. Because this recipe calls for dried navy beans, that means you’ll need to plan ahead to soak them (which helps soften them).  I usually do this step early in the day, so the beans have several hours to soak.

To do this, first rinse the navy beans in a strainer. Once rinsed, place the beans in a large bowl and completely cover with water. Let them soak for at least 3 hours, and then drain.

Ready To Cook the Navy Bean Soup

Okay… the beans have soaked. Now it’s time to start making the soup. Place olive oil into a large soup pot, and let it get warm (on medium heat). Add chopped celery, carrots and onion to the pot, and cook for about 8-10 minutes (stirring occasionally) until the veggies have softened.

Once the veggie have softened, add minced garlic and minced fresh rosemary to the pot, and stir  to combine. Cook this mixture for a couple minutes, stirring often so the garlic doesn’t burn.

Add the chicken stock (or vegetable stock) and the drained, softened navy beans to the pot. Stir to combine, and then bring it to a boil on MEDIUM heat. Once boiling, reduce the heat to LOW, and let the navy bean soup simmer for about 1½ hours, uncovered. You will know it is done when the beans are soft to the bite, and the liquid has reduced in quantity. Let the soup cool for 5 minutes.

Thickening The Navy Bean Soup

Now you’re ready for the last step… thickening the navy bean soup for eating! It’s EASY. Remove about 1/3 of the bean mixture and place it in a blender (or food processor). Process the bean/soup mixture until it becomes a puree, smooth in texture.

Return the pureed bean mix to the soup pot, and stir well, to fully incorporate the puree into the soup. This will really help thicken the soup! Gently reheat the soup until it’s hot enough to serve. Season the navy bean soup with salt and black pepper, to suit your personal taste.

Garnish, Serve, and Enjoy!

Once you have the soup seasoned to your liking, it is time to serve/ Ladle the navy bean soup into individual serving bowls. Garnish each portion with chopped parsley and grated Parmesan cheese. Serve piping hot, and enjoy this thick, creamy and delicious soup!

I really hope you have a chance to make and enjoy eating this soup. We sure enjoy it, and trust you will, too! Thank you for stopping by, and sincerely hope you will come back soon. Have a GREAT day!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, including:

• Grandma’s Southern-Style Chicken n’ Dumplings (my #1 pinned recipe)
• Albondigas Soup
• Southwestern Chicken Soup
• Fully Loaded Potato Soup

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The cookbook “Williams-Sonoma Italian Favorites”, page 22, published in 2004 by Oxmoor House and Williams-Sonoma, Inc.

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Navy Bean Soup

Prep Time

10 mins

Cook Time

1 hr 30 mins

Inactive (Bean Soaking Time)

3 hrs

Total Time

4 hrs 40 mins

 

Navy Bean Soup is delicious and filling! Slowly cooked dried navy beans, carrots, garlic, celery, onion, broth & spices create a robust soup.

Category: Main Course, Soup

Cuisine: American

Keyword: navy bean soup

Servings: 6

Calories Per Serving: 332 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ cups small navy beans (dried)
• 3 Tablespoons olive oil
• 1 medium yellow onion , finely chopped
• 1 large carrot , peeled/finely chopped
• 1 stalk celery , finely chopped
• 2 cloves garlic , minced
• 1 teaspoon fresh rosemary , minced
• 7 cups low-sodium chicken broth , or vegetable broth
• salt & pepper, to taste

To Garnish:

• ½ cup grated Parmesan cheese
• 1 Tablespoon Italian flat leaf parsley , chopped

US Customary - Metric

Instructions

1. Rinse beans in a strainer. Once rinsed, place beans in large bowl; cover completely with water. Let beans soak at least 3 hours; drain.

2. Once beans have soaked at least 3 hours: Place olive oil into a large soup pot; heat oil until warm on medium heat. Add celery, carrots and onion; cook 8-10 minutes (stirring occasionally) until veggies have softened. Add garlic and rosemary; stir  to combine. Cook 2 minutes, stirring often, so garlic doesn't burn.

3. Add chicken stock (or vegetable stock or water) and the drained beans. Stir to combine, and bring to a boil on MEDIUM heat. Once boiling, reduce heat to LOW; simmer soup gently for 1½ hours, uncovered. It is done when beans are soft to the bite., and liquid has reduced. Let cool for 5 minutes.

4. Remove about 1/3 of the bean mixture; place in a blender (or food processor). Process bean/soup mixture until it becomes a smooth puree. Return puree to soup; stir well, to mix puree into soup. Gently reheat soup until hot. Season with salt and pepper, to taste.

5. Ladle hot soup into serving bowls. Garnish each portion with chopped parsley and grated Parmesan cheese. Serve, and enjoy!

Recipe Notes

NOTE: If you do not have access to chicken or vegetable broth, you can substitute 7 cups water. However... the flavor will be much better using the broth.

Nutrition Facts

Navy Bean Soup

Amount Per Serving (1 (1/6 of total))

Calories 332 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 7mg2%

Sodium 227mg10%

Potassium 950mg27%

Carbohydrates 39g13%

Fiber 13g54%

Sugar 4g4%

Protein 21g42%

Vitamin A 2108IU42%

Vitamin C 3mg4%

Calcium 193mg19%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Creamy Avgolemono Soup is a classic Greek dish (with rice) that is delicious, rich and lemony, and very easy to make in under 30 minutes.

For many years I have read about, looked at recipes, and wondered about Avgolemono soup. It sounded quite unusual. I was tempted many times to give it a try, but never did, until last month. Whoa! I LOVED this soup! Who knew that a lemon-flavored creamy rice soup could taste so incredibly GOOD?

Creamy avgolemono soup is a classic Greek beloved soup, one of their signature dishes, to be sure. “Avgolemono” comes from the Greek language. “AVGO” means egg, and “LEMONO” means lemon. This light and creamy simple soup only uses a few ingredients, is EASY to make, and tastes wonderfully bright and fresh! I hope you will give it a try… it will surprise you, most likely. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Creamy Avgolemono Soup

Heat six cups of chicken broth in a large saucepan over medium-high heat. Bring it to a boil, and then pour in a half cup of uncooked long grain rice. Stir well, to combine.

Cook the broth and rice, uncovered, for 15-20 minutes on medium-high heat, until the rice becomes tender. Stir the rice occasionally while it is cooking, to prevent it from sticking to the bottom of the pan.

Temper The Egg Mixture Before Adding To Hot Soup

In a medium-sized bowl, whisk four egg yolks lightly, and then add fresh lemon juice and finely grated lemon zest, whisking to combine. Now it’s time to “temper” the egg mixture. This is a VERY important step!

*Tempering the eggs means slowly adding in hot broth VERY SLOWLY. This raises the temperature of the eggs, so that when they’re added to very hot soup, they won’t become “scrambled eggs”. Here’s how to temper the egg mixture:

Slowly drizzle 1 cup of the hot broth into the egg mixture, whisking constantly as you add it. Continue whisking until all the cup of broth has been added. Turn the heat down to medium-low under the broth in the pan , and then slowly add the warmed egg mixture back into the hot broth in the pot, whisking as you add it. 

Finish Cooking The Soup

Let the soup continue to cook on medium-low heat for 3-4 minutes, stirring often. DO NOT LET THE SOUP COME TO A BOIL!  The creamy avgolemono soup will thicken up a little bit as it continues to cook. Once it has fully heated through (about 3-4 minutes), remove the pan from the heat. Season lightly (to suit your taste) with salt and pepper.

Ready For A Bowl Of Creamy Avgolemono Soup!

Once heated through, the creamy avgolemono soup is ready to eat! Ladle the hot soup into serving bowls, and garnish each serving with chopped fresh flat-leaf parsley (and strips of lemon peel, if desired).

The parsley and lemon peel add a “pop” of color, and another layer of flavor, but are not absolutely essential if you don’t have them handy! The soup is thick and creamy, bursting with lemon flavor, and the rice is very tender (and filling). We enjoy this soup with crusty slices of garlic bread on the side. YUM!

I truly hope you will give this creamy avgolemono soup a try- it’s quite delicious! The leftovers were microwaved for lunch the next day, and were wonderful, as well! Thank you for stopping by, and I hope you will come back soon. Take care.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of soup recipes you’ll enjoy, including:

• Mom’s Old-Fashioned Chili
• Grandma’s Southern-Style Chicken n’ Dumplings (my #1 pinned recipe)
• Chicken Noodle Soup
• Garden Vegetable Chowder

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The cookbook: “Williams-Sonoma Soup Of The Day”, by Kate McMillan, published by Weldon Owen, Inc. 2011, page 15

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Creamy Avgolemono Soup

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Creamy Avgolemono Soup is a classic Greek dish (with rice) that is delicious, rich and lemony, and very easy to make in under 30 minutes.

Category: Dinner, Soup

Cuisine: Greek

Keyword: creamy avgolemono soup

Servings: 4

Calories Per Serving: 200 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups low-sodium chicken broth
• ½ cup long grain white rice , uncooked
• 4 large egg yolks , slightly beaten
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest (finely grated lemon peel)
• salt/pepper, to taste
• 2 Tablespoons fresh parsley (flat leaf) , chopped for garnish

US Customary - Metric

Instructions

1. Heat broth in large saucepan on medium-high heat. Bring to a boil; add uncooked rice. Cook uncovered, 15-20 minutes on medium-high heat, until rice is tender. .Stir occasionally while it cooks, to prevent rice from sticking to bottom of pan.

2. In a medium bowl, whisk egg yolks lightly. Add lemon juice and zest, whisking to combine. "Temper" the egg mixture. *Tempering eggs means slowly adding in hot broth VERY SLOWLY. This raises the temperature of the eggs, so that when added to hot soup, they won't scramble. Here's how: Measure out, then slowly drizzle 1 cup of the hot broth into the egg mixture, whisking constantly as you add it. Continue whisking until the entire cup of broth is added.

3. Turn the heat down to medium-low under the broth in pan; slowly add the warmed egg mixture back into the broth in pan, constantly whisking as you add it back in. Let the soup continue cooking on medium-low heat for 3-4 minutes, stirring often. DO NOT LET THE SOUP COME TO A BOIL! Soup will thicken up a bit as it cooks. Once hot (3-4 minutes), remove pan from the heat.

4. Season lightly (to suit your taste) with salt and pepper. Ladle hot soup into bowls, and garnish each serving with chopped parsley (and strips of lemon peel, if desired). Enjoy!

Nutrition Facts

Creamy Avgolemono Soup

Amount Per Serving (1 g)

Calories 200 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 184mg61%

Sodium 117mg5%

Potassium 376mg11%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 1g1%

Protein 12g24%

Vitamin A 414IU8%

Vitamin C 9mg11%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy a piping hot bowl of yummy, Italian-inspired, Easy Tortellini Soup, made in under 30 minutes with only a few key ingredients and spices.

Even though the weather has been heating up this week, I want to share this soup recipe with you, cause it’s YUMMY, no matter what time of year it is. This recipe for easy tortellini soup is just that… EASY! It also happens to be delicious (in case that matters, too – ha ha!).

If you enjoy Italian food, and the spices associated with it, you’re gonna enjoy this soup. It has a tomato-based broth, with Italian spices, fragrant garlic, cheese tortellini pasta, chopped spinach, and is topped with a sprinkling of grated Parmesan cheese. Because it doesn’t require a long cooking time, you’ll be slurping up this delicious soup in NO TIME! Here’s how simple it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Tortellini

Cook the fresh, frozen, or dry tortellini in salted water, according to the package directions. Once done cooking, drain the tortellini, and set aside. I like to cook the tortellini AND the spinach (see below) at the same time, to save time.

Prepare The Spinach

Cook the chopped spinach according to the package instructions. Once cooked, put the spinach into a strainer which is placed on top of a bowl.  Press down with the back of a spoon to press out the spinach juice into the bowl below.

The juice will collect in the bowl sitting underneath the strainer. Keep pressing (a lot) to drain off as much of the juice as you can. Discard the juice once finished. Set the spinach aside. Now it’s SOUP time, and it will come together REALLY quickly!

How To Make Easy Tortellini Soup

Place the butter into the saucepan you will be using. Melt the butter on medium heat, and then add the minced garlic. Cook on medium heat for about a minute, stirring constantly, so the garlic doesn’t burn. Burnt garlic has a bitter taste, and you do NOT want that in your tortellini soup!

Now add the chicken broth to the pan, and heat it until it comes to a boil. Once boiling, reduce the heat to a low simmer, and then add the cooked, drained tortellini. Simmer for 5 minutes on low heat, stirring occasionally.

Finish Making This Easy Tortellini Soup

Once the soup has simmered for 5 minutes, add the diced tomatoes (including juice), drained spinach, salt, and Italian seasoning. Stir well, to fully combine the ingredients. Continue to heat the tortellini soup on low heat for 5 more minutes, or until the soup is fully heated through.

Serving Easy Tortellini Soup

Once the soup is fully heated through, it is ready to be served and gobbled up! Ladle the soup into individual bowls, and sprinkle grated Parmesan cheese on top. The Parmesan cheese garnish is optional, but trust me, it makes this Italian-inspired soup taste SO GOOD!

This wonderfully easy tortellini soup tastes great, especially if you serve it with a nice piece of crusty garlic bread on the side! Yum… I really hope you enjoy it. Store any leftover soup (covered) in your refrigerator for up to 2-3 days.

This truly is a simple soup to make, and it tastes wonderful. We were able to share some with one of our neighbors who lives alone, and he enjoyed it, too!  I hope you have the opportunity to make it for those you love, and trust you will enjoy it, too! Thanks for stopping by, take care, and have a great day.

Looking For More TORTELLINI Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several tortellini recipes, which include:

• Cheese Tortellini in a Tomato-Spinach Cream Sauce
• Tortellini Marinara and Zucchini Bake
• Tortellini, Bacon & Peas Skillet

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have quite a few delicious soup recipes I think you will enjoy, including:

• Grandma’s Southern-Style Chicken n’ Dumplings
• Fully Loaded Potato Soup
• Albondigas Soup
• Mom’s Old-Fashioned Chili

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Easy Tortellini Soup

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Enjoy a piping hot bowl of yummy, Italian-inspired, Easy Tortellini Soup, made in under 30 minutes with only a few key ingredients and spices.

Category: Entree, Soup

Cuisine: American, Italian

Keyword: tortellini soup

Servings: 6

Calories Per Serving: 191 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 8 ounces fresh, frozen, or dried cheese tortellini
• 10 ounces frozen chopped spinach
• 1 Tablespoon butter
• 2 cloves garlic , minced
• 28 ounces chicken broth
• 14.5 ounces diced tomatoes (canned) , undrained
• 1 Tablespoon Italian seasoning
• ½ teaspoon salt
• 6 Tablespoons grated Parmesan cheese (optional, for garnish)

US Customary - Metric

Instructions

1. Cook fresh, frozen, or dry tortellini in salted water, according to pkg. directions. Once done, drain tortellini; set aside.

2. Cook spinach according to pkg. directions. When done, put spinach into a strainer placed on top of a bowl.  Press down with the back of a spoon to press out juice into bowl below. Drain off as much juice as possible. Discard juice, and set spinach aside.

3. Melt butter on medium heat in large soup pan. Once melted, add minced garlic. Cook for 1 minute, stirring constantly, so garlic doesn't burn. Add chicken broth to pan, and heat until it comes to a boil. Once boiling, reduce heat to a low simmer. Add tortellini. Simmer for 5 minutes on low heat, stirring occasionally. Add diced tomatoes (including juice), spinach, salt, and Italian seasoning. Stir well, to combine ingredients. Continue to heat soup for 5 more minutes, or until fully heated through.

4. Ladle hot soup into bowls, and sprinkle grated Parmesan cheese on each serving. Serve, and enjoy! Store any leftover soup (covered), in refrigerator, for up to 2-3 days.

Nutrition Facts

Easy Tortellini Soup

Amount Per Serving (1 (1/6 of total))

Calories 191 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 24mg8%

Sodium 1068mg46%

Potassium 415mg12%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 3g3%

Protein 11g22%

Vitamin A 5736IU115%

Vitamin C 19mg23%

Calcium 214mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

My mom used to make this easy potato chowder for our family as I was growing up. The recipe is incredibly EASY, inexpensive, and can be made fairly quickly (about 30 minutes) with common pantry items. It is a delicious, filling soup, which tastes wonderful on a chilly day!

The end result is a creamy chowder with cubes of tender potatoes, celery, and onions, seasoned with salt, pepper, butter, and a few green onions for garnish. These simple ingredients, along with milk, make up this delicious potato chowder! Here’s how easy it is to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Veggies

First things first… prepare the veggies! Chop onions, thinly slice celery, and peel and cut the potato into small 1″ cubes. Don’t make the cubes of potato too big, so they will cook fairly quickly. NOTE: I used Russet potatoes, but other varieties can be easily substituted.

Melt butter in a large saucepan, and then add the chopped onions and sliced celery. Cook on medium heat, stirring often, for 4-5 minutes, until the onions and celery have softened.

Add the cubed raw potatoes to the saucepan, and stir to combine. Continue to cook on medium heat for 10 minutes, stirring often. The small cubes of potato will begin to soften as they cook.

Season Veggies And Add Flour To Thicken Chowder

After the potatoes have cooked for 10 minutes (and have become tender), remove the pan from the heat. Season the veggies with salt and black pepper. Add the all purpose flour to the pan, and stir to fully combine. The flour coats the vegetables, and will act as a thickener for the chowder, once the milk has been added.

Time To Turn This Into Easy Potato Chowder!

Now it is time to add the milk to the saucepan! Slowly pour 4 cups of milk into the saucepan. I used 1% milk, but feel free to use any kind you prefer. Stir well, once all the milk is in, to fully combine the ingredients.

Return the pan to the stove top and cook on medium, bringing it up to heat slowly. Be careful to not let the soup boil after adding the milk. Just bring it up to a very hot serving temperature slowly. As it cooks, the soup will thicken.

When the easy potato chowder has thickened and is very hot (but not boiling), taste test a potato cube to make sure they are tender. At this point, adjust the seasoning to your taste by adding more salt and pepper, if desired.

Want Your Chowder Even Thicker?

If at the last minute you decide you want the chowder to be even thicker (a personal choice), here’s a little secret tip I’ve used a couple of times to do that: Once the chowder is at serving temp, simply stir in about 1/2 cup of instant potato flakes! Yep… give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

Serve The Easy Potato Chowder

Once the soup is heated to serving temp, ladle it out into individual serving bowls. Sprinkle some thinly sliced green onions over the top, if desired, and grab a spoon! Go ahead… dig in!

The easy potato chowder is delicious, and we love to serve it with warm bread or rolls on the side. We usually get about 4 good sized bowls of chowder from this recipe (as written), but it can EASILY be doubled! Hope you enjoy it!

Well, this really is an easy soup to make for lunch OR dinner! Sure hope you have the opportunity to try it soon, and trust you will enjoy it, too. Have a wonderful day, and thank you for visiting.

Looking For More Potato SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of our favorite soups that include potatoes are:

• Olive Garden Toscana Soup
• Fully Loaded Potato Soup
• Creamy Potato Leek Soup

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: My Mom

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Easy Potato Chowder

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

Category: Dinner, Soup

Cuisine: American

Keyword: easy potato chowder

Servings: 4

Calories Per Serving: 309 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ¼ cup butter (½ stick or 4 Tablespoons)
• 1 cup brown onion , finely chopped
• ½ cup celery , thinly sliced
• 1¾ cup potatoes (approx. 2 medium) , peeled and cut into 1" cubes-I used russets.
• 1½ teaspoons salt ( + more to taste as desired)
• ½ teaspoon black pepper
• ⅓ cup all purpose flour
• 4 cups milk
• ½ cup instant potato flakes (OPTIONAL) (if desired for thicker soup)
• 1 stem green onion (green part) (OPTIONAL GARNISH) , thinly sliced

US Customary - Metric

Instructions

1. Chop onions, thinly slice celery; peel/ cut potato into small 1" cubes. Small potato cubes are important, so they cook quickly. Melt butter in a large saucepan; add the onions and celery. Cook on medium heat, stirring often, for 4-5 minutes, until onions/celery have softened.

2. Add potato cubes to the pan; stir to combine. Cook on medium for 10 minutes, stirring often. Remove pan from heat. Season with salt and pepper. Add flour to the pan; stir to combine.

3. Add 4 cups of milk into the pan. Stir well, to fully combine ingredients. Return pan to the heat and cook on medium, bringing it up to serving temperature slowly. Don't let soup boil after adding milk. As it cooks, the soup will thicken. Taste test a potato cube to make sure they are tender (if not tender, let chowder cook a couple more minutes). Adjust seasonings to your taste by adding additional salt and pepper, if desired.

4. Once chowder is heated to serving temp (and potatoes are tender), ladle it into individual bowls. Sprinkle thinly sliced green onions over the top, if desired. Serve, and enjoy!

5. OPTIONAL TIP: Want Your Chowder Even Thicker? When chowder has thickened and is very hot , if you decide you want the chowder to be even thicker (a personal choice), here's a little tip I've used a couple of times: Simply stir in about 1/2 cup of instant potato flakes! Yep... give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

Recipe Notes

NOTE: Caloric calculation was made using 1% milk, and NO instant potato flakes.

Nutrition Facts

Easy Potato Chowder

Amount Per Serving (1 g)

Calories 309 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 42mg14%

Sodium 1092mg47%

Potassium 730mg21%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 15g17%

Protein 11g22%

Vitamin A 874IU17%

Vitamin C 7mg8%

Calcium 321mg32%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!