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Slow Cooker White Bean Chowder
with baguette

Active: 25 min Total: 6 hr 5 min
Let this comforting, classic soup simmer in the slow-cooker to build flavor.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.


Slow Cooker White Bean Chowder:
  • Carrots - 8 oz , chopped
  • Celery - 2 stalks , sliced
  • Onions, medium - 1 , chopped
  • Kale, curly leaf - 4 leaves , stems removed, leaves finely chopped
  • Potatoes, russet - 12 oz
  • Stock, any type - 6 cups
  • Bay leaves - 2
  • Thyme, dried - 1 tsp
  • Beans, pinto, navy, or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Baguette, small - 1
  • Vinegar, apple cider - 2 tsp
  • Hot sauce of choice (opt) - 1 tsp


  1. Carrots / Celery / Onions / Kale - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Slow cook soup - Peel and cube potatoes. Combine potatoes, carrots, celery, onions, kale, stock, bay leaves, thyme, and beans in the bowl of a slow-cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. (Can be done 1 day ahead.)

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  1. If you would like to serve the baguette warm, heat the oven to 350F / 177C. Place baguette on a sheet pan and bake just until crisp on the outside and warmed through, 5 to 6 minutes.
  2. When soup is finished cooking, remove and discard bay leaves. Stir in vinegar and hot sauce (if using). Use an immersion blender to blend a small portion of the soup right in the bowl of the slow cooker (this will make give the chowder a smooth, creamy quality without the addition of any cream). Taste soup and season with some salt and pepper, if needed.
  3. Slice or tear baguette into pieces. Serve soup with baguette on the side. Enjoy!



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