Bacon / Beans / Cheese / Comfort Food / Entrees / Fall Recipes / Healthy Choices / One-Pot Meals / Potatoes / Quick and Easy / See Hatsie Cook / Soup / Weeknight Meals

Cook: White Bean and Potato Soup

Something potentially catastrophic happened last night, or something potentially life changing happened last night.  It’s too soon to tell which, at the moment.  You see, I got a deep fryer for Christmas.  And yes, I do say that with a grain of shame, but with mostly deep fat fried pride.

The irony of getting a deep fryer right before the New Year, replete with it’s resolutions and goals and good intentions, is not lost on me.  It occurred to me last night that I no longer have a good reason not to make my own french fries, or fried chicken, or potato chips, or mozzarella sticks, and this girl needs a good reason to not make those things.  Catastrophic or life changing?  Or both?  I think both.

My defense against such a gift and my own love of salty, crispy goodness is soup.  Soup is moderation.  Soup is health.  Soup is not deep fat fried, although I bet someone has done that somewhere.  This soup tricks my carb-loving brain into thinking it’s eating a hot bowl of cream-filled, starchy potato soup, when in reality it’s doing none of those things.  The tricky culprit–protein packed beans.

This is a hearty, creamy, flavorful potato soup that doesn’t use a drop of cream.  The beans add body and creaminess that takes the place of heavy cream or half and half, while at the same time adding protein.  That’s a win if you ask me.

The lack of cream makes the addition of bacon totally fine, as there’s 4 slices for about 6 servings.  Heck, if you wanted to add real cheddar cheese, you’d be well within your moderation rights.

This is a filling and hearty meal that is healthy too.  It’s the perfect accompaniment to your New Years goals and that new gym membership, which I looked into this morning.  I’m leaning towards buying a workout DVD on Amazon, as the price difference is about, oh, $650/year.

And yes, to answer your question, fried pickles will be shared very soon.  Eat the soup, you’ll need it.

Here’s the recipe!

White Bean and Potato Soup


  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 medium potatoes, skinned and chopped
  • 1 can Cannelloni beans, drained and rinsed
  • 4 slices bacon, chopped
  • 4 cups chicken stock
  • salt and pepper
  • 3 scallions, white and light green parts, chopped
  • Cheddar cheese for topping
  1. Heat a large dutch oven over medium heat.  Add bacon and cook until crisp, then remove to a paper towel-lined plate with a slotted spoon to drain.
  2. Add carrots, onion, and celery and cook until soft, about 5 minutes.  Add garlic and cook 1 minute more.  Add potatoes and beans and stir to combine.  Season with salt and pepper, then add chicken stock.  Bring to a boil, then reduce heat to simmer until potatoes are fork-tender, about 20 minutes.
  3. Blend with an immersion blender, or a regular blender, working in batches.  Blend to desire consistency, which for me was smooth.
  4. Add bacon and scallions, reserving a few of each for garnish.  Serve in bowls and garnish with additional bacon and scallions, and cheddar cheese if you want.

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