Slow Cooker White Bean and Potato Soup

Slow Cooker White Bean and Potato Soup is a warm, comforting dish that’s perfect for chilly days. Made with creamy potatoes, tender white beans, and seasoned broth, this soup is easy to prepare and incredibly satisfying. The slow cooker does all the work, making it a convenient option for busy weeknights or meal prepping. It’s naturally vegetarian and can be customized to suit your taste with various herbs and toppings.

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Ingredients

• 2 (15 oz) cans white beans (great northern or cannellini beans, drained and rinsed)
• 4 cups potatoes (peeled and diced, Yukon gold or russet)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika (optional for added flavor)
• 1 bay leaf
• 1/2 cup heavy cream (optional for creaminess)
• 2 tablespoons olive oil (for sautéing, optional)
• Salt and black pepper to taste

Optional Garnishes:

• Fresh parsley or cilantro
• Grated Parmesan cheese
• Crumbled bacon (for non-vegetarian)
• Croutons
• Sour cream

Instructions

Step 1: Prepare the Vegetables

1. Peel and dice the potatoes into 1-inch cubes.
2. Dice the onion and mince the garlic.

Step 2: Sauté the Onion and Garlic (Optional)

1. In a skillet over medium heat, add the olive oil and sauté the diced onion for 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional 30 seconds until fragrant. This step enhances the flavor but can be skipped if you’re short on time.
3. Transfer the sautéed onions and garlic to the slow cooker.

Step 3: Assemble the Soup in the Slow Cooker

1. Add the diced potatoes, white beans, vegetable broth, thyme, rosemary, smoked paprika (if using), and bay leaf to the slow cooker.
2. Season with salt and black pepper to taste.
3. Stir everything together until well combined.

Step 4: Cook the Soup

1. Cover the slow cooker with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender and the flavors have melded together.

Step 5: Adjust the Texture (Optional)

1. If you prefer a creamier soup, use a potato masher or immersion blender to partially blend the soup, leaving some chunks of potato and beans for texture.
2. Stir in the heavy cream for added richness, or leave it out for a lighter version.

Step 6: Serve

1. Remove the bay leaf before serving.
2. Ladle the soup into bowls and garnish with your favorite toppings like fresh parsley, grated Parmesan, or crumbled bacon (for a non-vegetarian option).
3. Serve warm with crusty bread or a side salad for a complete meal.

Cook Notes

• Beans: Great northern beans or cannellini beans are perfect for this soup because they are tender and mild. You can also use navy beans or even chickpeas for a different texture.
• Potatoes: Yukon gold potatoes give a buttery flavor and smooth texture, while russet potatoes will break down more, making the soup thicker.
• Broth: Vegetable broth keeps this soup vegetarian, but chicken broth adds depth of flavor if you’re not following a vegetarian diet.

Variations

Smoky Bacon and Potato Soup

Add 1/2 cup of cooked, crumbled bacon to the slow cooker along with the other ingredients for a smoky, savory twist. You can also use smoked sausage for a heartier version.

Creamy Vegan White Bean and Potato Soup

Replace the heavy cream with coconut milk or cashew cream to keep the soup vegan and still achieve a creamy texture. You can also blend half of the soup for extra creaminess.

Spicy White Bean and Potato Soup

Add 1/2 teaspoon of cayenne pepper or red pepper flakes for a spicy kick. You can also top the soup with sliced jalapeños or hot sauce.

Frequently Asked Questions (FAQs)

Can I use dried beans instead of canned?

Yes! If using dried beans, soak them overnight and then cook them according to package instructions before adding them to the slow cooker. You can also cook the dried beans directly in the slow cooker, but be sure to extend the cooking time by 1-2 hours and add extra broth.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.

Can I freeze white bean and potato soup?

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

What can I serve with this soup?

This soup pairs well with crusty bread, garlic bread, or a simple green salad. You can also serve it alongside roasted vegetables for a more substantial meal.

Slow Cooker White Bean and Potato Soup is a comforting, easy-to-make meal that’s perfect for chilly days or when you want something hearty yet simple. With tender potatoes, creamy white beans, and flavorful herbs, this soup is a nutritious and satisfying dish that can be enjoyed by vegetarians and meat-eaters alike. Whether you enjoy it as is or customize it with your favorite toppings, this slow cooker soup is sure to become a go-to recipe for cozy dinners.