Easy Potato Soup Recipe - Potato Bean Chowder
Potato Bean Chowder is a chunky and flavourful easy potato soup recipe which can be served as a hearty meal in and of itself. This chowder makes a terrific winter meal for the family.
Did you know.....
Dry beans will keep indefinitely if stored in a cool, dry place. Beans are almost always cooked by boiling. Some recipes suggest soaking the beans for a few hours before cooking - the soaking process is not strictly necessary but it does shorten cooking time. Additionally, dumping one or more batches of soaking water leaches out hard-to-digest complex sugars that can cause flatulence. There are several methods including overnight soaking, and the "power soak method", which is boiling the beans for three minutes, then setting them aside for 2–4 hours, then drain and discard the water and proceed with cooking.
However, beans can be bought pre-cooked and/or canned. And as you know – I like easy – so I buy the pre-soaked and partially cooked frozen navy beans. They have no added seasoning – the frozen beans just save time in the kitchen. If you can't find frozen beans at your supermarket (they can be found where the frozen veggies are), you can either use dried beans or tinned beans. If you use dried, I suggest the "Power Soak Method" mentioned above. If you are using tinned beans, drain and rinse the beans well before preparing the chowder.
2. In a large soup pot, sauté the chopped onion, garlic and leeks in the olive oil until soft.
3. Add the potato chunks and continue to cook a few minutes longer. The potatoes should get a bit golden in colour.
4. Stir in the flour and then add the water. Keep stirring another minute.
5. Add the beans and seasoning (mustard, salt, cayenne and pepper) and milk. Simmer until the beans and potatoes are soft.
6. Add the tofu cubes and heat through.
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