Cheesy Potato and Bean Soup Servings: 6 (about 12oz each) Prep Time: 20 minutes Total Time: 40 minutes

  • Gluten Free Vegetarian
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1/2 cup chopped onion
2 celery stalks, diced
1 large carrot, shredded
2 tablespoons vegetable oil
2 garlic cloves, minced
4 cups vegetable broth
2 lbs russet potatoes, peeled, cut in small cubes
1 to 2 teaspoons hot sauce, if desired
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15.5oz) can Mrs. Grimes® Navy Beans or Great Northern Beans (drained, rinsed)
3/4 cup (3oz) shredded sharp Cheddar cheese, divided
2 green onions, sliced


In 4-quart saucepan, cook onion, celery and carrot in oil over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium-low and add garlic. Cook 2 minutes, stirring constantly. Add broth, potatoes, hot sauce, salt and pepper; bring to a boil. Reduce heat and simmer uncovered 10 minutes, adding beans and 1/2 cup of the cheese last 2 minutes. Cook until potatoes are tender and cheese is melted. For thick creamy soup, place 3 cups of soup into blender. Cover and place folded kitchen towel over lid. Carefully blend and return to saucepan. Garnish individual servings with green onion and remaining cheese.

Nutrition Facts: