This creamy Corn Chowder is loaded with sweet corn, tender potatoes, and smoky bacon. The one thing you won’t find in this recipe is heavy cream—but you’ll never miss it!

Why You’ll Love This Creamy Corn Chowder

• It’s a Classic, Reinvented. Corn chowder is a classic soup recipe, but the traditional version is super heavy—not exactly a spring or summery fare. This corn chowder recipe is lighter thanks to a few simple tricks that add richness without all the cream and butter.
• Sweet Corn! If you spend the first half of summer waiting for local corn to arrive at the farmers market, and then spend the rest of the summer finding ways to add corn to every single meal you eat (guilty!), you’ll appreciate this recipe. Corn is the star. (For a go-to corn side, check out Grilled Corn.)
• Adapted From a Reader Favorite. So you know it’s gonna be good! This corn chowder is a more traditional version of my Shrimp Corn Chowder, made with bacon instead of shrimp. (For another spin on corn chowder, try my Corn Chicken Chowder.)
• Loaded With Good. If you like your soup with some textural heft to it—as opposed to soups that are pureed velvety smooth like my Roasted Carrot Soup or Crockpot Tomato Soup—then this corn chowder is going to be your jam. It’s a soup that eats like a meal!

How to Make Corn Chowder

The Ingredients

• Thick-Cut Bacon. You can omit this for a vegetarian version and add an extra tablespoon of butter to substitute for the reserved bacon fat.
• Unsalted Butter. Using unsalted butter gives you better control over the sodium level and flavor of the recipe.
• Green Onions. Added freshness. Slice the onions and separate the thicker white parts from the thin green tops.
• Celery. Dice this into uniformly-sized pieces.
• Garlic. Always essential in a soup!
• Kosher Salt. If you use table salt instead, you’ll need to add a touch less because kosher salt has larger crystals.
• Black Pepper. Freshly ground black pepper helps the flavor pop.
• All-Purpose Flour. One of the little tricks I use to thicken the soup without heavy cream.
• Low-Sodium Chicken Broth. You can use homemade chicken broth if you’d like, but I often rely on the canned or boxed kind for convenience.
• Nonfat Milk. Or your milk of choice. 
• Fresh or Frozen Corn Kernels. Fresh is best when you can get ‘em! When corn isn’t in season, swap in frozen corn.
• Cream-Style Corn. My second trick for a rich, creamy chowder without heavy cream (and with less work)!
• Yukon Gold Potatoes. Tender potatoes are always a welcome addition to corn chowder, making it extra satisfying.

• Ground Cayenne Pepper. Add as little or as much as you like. 
• Fresh Thyme. Thyme adds that little je ne sais quoi to this recipe.
• Half-and-Half. Third trick! Half-and-half adds richness to the broth—it’s a moderate amount and really essential here. Don’t skip it and don’t try to swap in milk!
• Hot Sauce. If you want your corn chowder extra spicy.

The Directions

1. Cook the Bacon. Reserve a tablespoon of the bacon fat.

2. Sweat Onions and Celery. Do this in butter, until they are tender.
3. Add the Seasonings. Now, it’s smelling extra good.

4. Make a Roux. Start with the flour, then the broth and milk.

5. Simmer. Add the corn, potatoes, and seasoning then boil gently until the potatoes are tender.
6. Finishing Touches. Stir in the half and half, then add you toppings. ENJOY!

Recipe Variations

• Vegetarian Corn Chowder. In addition to simply skipping the bacon, as discussed above, you can serve your corn chowder with plant-based bacon. Note that you’ll still need to add an extra tablespoon of butter to the recipe, and you’ll likely also need to use some extra oil for cooking the veggie bacon. Swap the chicken broth for vegetable broth too. For a vegan version, use coconut milk.
• Smoky Corn Poblano Chowder. Add a diced roasted poblano pepper (or two if you want it extra spicy!) to the soup when you add the corn to the pot.
• Lobster Corn Chowder. Stir cooked lobster meat into the pot of corn chowder just before serving.
• Corn Chowder With Sausage. Cook up your favorite chicken sausage and crumble it into the soup instead of garnishing with bacon.
• Corn Chowder with Ham. Add your leftover diced, cubed ham. You can also add a ham bone when cooking (wait to salt the chowder, however, since ham bone is salty).

Storage Tips

• To Store. Refrigerate any leftovers in an airtight container for up to 4 days.
• To Reheat. Transfer leftover corn chowder to an airtight container or freezer bag and store it in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
• To Freeze. Warm gently on the stove over medium heat or reheat in the microwave.

What to Serve with Corn Chowder

• Bread. A crusty baguette is perfect for soaking up the last bits of soup at the bottom of the bowl, or try my Rosemary Olive Oil Bread or Crock Pot Bread if you’re feeling ambitious.
• Salad. Soup and salad is a classic combo—you’ll feel like you’re at Panera! Pair this corn chowder with my Grilled Chicken Salad or Quinoa Salad.
• Sandwich. Maybe your usual combo at Panera is soup and a sandwich. That’s good too! Serve your corn chowder with an Air Fryer Grilled Cheese or Shredded Chicken Sandwich.

Recommended Tools to Make this Recipe

• Dutch Oven. A good Dutch oven is worth its weight in gold!
• Immersion Blender. If you want to thicken your soup by pureeing some of it, an immersion blender makes it easy.
• Corn Zipper. Yes, you can totally use a knife, but this little tool is designed to get maximum kernel with each swipe, without grabbing the tough cob in the process.

Recipe Tips and Tricks

• Pick the Best Fresh Corn for the Best Corn Chowder. The husks should be bright green (not yellow or brown!) and feel damp (not dry or wet!). The tassel of silk should also be neither wet nor dry. If you’re at the farmers’ market and feel shy about peeling down a bit of the husk to peek at the kernels, you can use your hands to feel the kernels around the top; they should feel big and juicy.
• Consider Making Corn Stock. If you have time, you can make corn stock for a stronger corn flavor. After removing the corn kernels, place the cobs in a Dutch oven with a quartered onion. Add a quart of water, bring the mixture to a boil, then simmer for an hour; strain the broth and use 14 ounces of it to make your corn chowder instead of using chicken broth.
• Don’t Forget to Stir. You’ll need to do this occasionally to keep the potatoes from sticking to the edges and bottom of the Dutch oven. Run a wooden spoon along the bottom and sides as you stir to dislodge anything that’s sticking.
• Make It Thicker. You can puree a portion of the soup in a blender and then stir it back in, or simply use an immersion blender to blend the soup until it reaches your desired consistency. The starch in the corn and potatoes means you don’t have to puree very much to add more thickness!

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Corn Chowder

The best creamy corn chowder loaded with sweet corn, tender potatoes, and creamed corn, topped with crisp, smoky bacon. A perfect summer meal!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 383kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices thick-cut bacon cut into 1/2-inch pieces (about 6 ounces)
• 1 tablespoon unsalted butter
• 6 small green onions thinly sliced with white and green parts divided
• 2 stalks celery diced about 1/2 cup
• 4 cloves garlic minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 14-ounce can low sodium chicken broth
• 1 cup nonfat milk or milk of choice
• 1 1/2 cups fresh or frozen corn kernels about 3 ears if using fresh or 12 ounces frozen
• 1 can cream-style corn 15 ounces
• 1 pound Yukon gold potatoes peeled and 1/4-inch diced (about 3 small/medium)
• 1/4 teaspoon ground cayenne pepper plus additional to taste
• 1 teaspoon chopped fresh thyme
• 1/2 cup half-and-half
• Hot sauce optional for serving

Instructions

• In a Dutch oven or similar large, deep pot, saute the bacon over medium low heat until crisp, about 6 to 8 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
  
• Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions to the pot. Add the celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
  
• Stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
• Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the broth, a few splashes at a time at first, stirring out any lumps. Slowly pour in in the rest of the broth and the milk, then add the corn kernels, cream-style corn, potatoes, and cayenne.
  
• Stir and bring to a gentle boil. Let bubble, stirring occasionally and running a wooden spoon along the bottom of the pot to make sure nothing is sticking, until the potatoes are tender, about 10 to 13 minutes. Remove from the heat, then stir in the thyme and half-and-half.
  
• If desired, to thicken the chowder further, puree it briefly with an immersion blender or transfer a few ladlefuls to a blender, puree, then stir back into the pot. Taste and add salt and pepper as desired (I usually add a pinch or two of salt).
  
• Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.

Video

Notes

• TO STORE: Refrigerate any leftovers in an airtight container for up to 4 days.
• TO REHEAT: Transfer leftover corn chowder to an airtight container or freezer bag and store it in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
• TO FREEZE: Warm gently on the stove over medium fheat or reheat in the microwave.

Nutrition

Serving: 1 (of 6) | Calories: 383kcal | Carbohydrates: 42g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 37mg | Potassium: 804mg | Fiber: 4g | Sugar: 8g | Vitamin A: 612IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 2mg

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Want more soup and stew recipes? I have so many ideas for you! Here are some of my latest:

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Crock Pot Chicken Pot Pie

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Creamy Crock Pot Chicken Pot Pie is the perfect pick-me-up. With tender chicken, plenty of veggies, and easy shortcut biscuit topping, it’s the perfect no-fuss recipe for busy weeknights.

In any season, comfort food favorites like Crockpot Chicken and Dumplings, Creamy Chicken Noodle Soup, and Chicken Pot Pie are comfort foods that speak to my soul.

Over the years, I’ve fine-tuned a few tricks to lighten up my favorite cozy recipes so I can enjoy them on repeat all year long without sacrificing any of their signature, hug-you-from-the-inside flavor.

This easy crock pot chicken pot pie with biscuits is one of my favorites.

It has the same comfort factor of a classic chicken pot pie, combined with the ease of the slow cooker.

Why You’ll Love Crock Pot Chicken Pot Pie

Loosely based on my favorite pot pies like Turkey Pot Pie and Chicken and Biscuits, this recipe has all the qualities needed to be the BEST crock pot chicken pot pie.

• Low Fuss. Minimal chopping thanks to a mix of fresh AND frozen veggies. The fresh vegetables give the pot pie a from-scratch flavor, and the frozen save you time chopping.
• Time-saving. Skip the roux. Instead, I opt for a blend of cornstarch, butter, and milk to thicken everything right in the slow cooker. (I use a similar trick for this Instant Pot Chicken and Dumplings.)
• Healthy. No cream or canned soups here! This recipe cuts down fat and calories by using just enough butter and milk to make the sauce rich and creamy.

Ready to walk into the kitchen and find a comforting meal waiting for you in the slow cooker?

Let’s make crock pot chicken pot pie!

How to Make Crock Pot Chicken Pot Pie

Fresh ingredients meet freezer staples in this simple chicken pot pie recipe that tastes like anything but a shortcut.

The Ingredients

• Chicken Breasts. Juicy chicken breasts stay perfectly tender when slow-cooked in the creamy sauce. Because of their mild taste, they are the ideal vessel for all the other bold flavors in this dish. Plus, they’re low in calories and high in protein. If you like, you can use chicken thighs (like I do in Slow Cooker Chicken Cacciatore).
• Onion + Celery. Create a simple mirepoix, the core base for a pot pie filling.

• Seasonings. Classic poultry herbs (thyme and sage).
• Butter + Milk + Cornstarch. Instead of a more complex roux with flour, I used a mixture of butter, milk, and cornstarch to thicken the pot pie filling directly in the slow cooker.
• Frozen Veggies. The ultimate easy and fast addition. Pick your favorite mixture, and toss them in! I keep it simple with peas and carrots. Frozen green beans or corn would also be nice options.
• Mushrooms. If you have not made a crock pot chicken pot pie with mushrooms before, you’re missing out. They give an intense, savory flavor to the dish.

• Biscuits. For a traditional, cozy pot pie flavor, top your dish with golden, fluffy biscuits. For a 100% from-scratch experience make my Easy Drop Biscuits. If you want a shortcut, however, store-bought refrigerated biscuits work well. See the box below for more topping ideas.

The Directions

1. Add the chicken breasts to the slow cooker. Sauté the fresh vegetables with the herbs, and transfer the mixture to the slow cooker.
2. Pour in the broth, cover, and cook until the chicken reaches an internal temperature of 165 degrees F, about 2 hours on high or 3 to 4 hours on low. Remove chicken and chop or shred.
3. Heat the milk and butter until melted, then whisk in the cornstarch. Pour the mixture into the slow cooker. Return the chicken to the slow cooker, cover, and cook on high until thickened. Stir in the frozen vegetables, and let cook until warmed.
4. While the pot pie finishes, prepare your biscuits or other desired topping. Serve hot with desired toppings, and ENJOY!

Storage Tips

• To Store. To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
• To Reheat. Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
• To Freeze. Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.

What to Serve with Crock Pot Chicken Pot Pie

While this is a delicious all-in-one meal, here are a few ideas for what you could serve with it:

• Salad. With a flavorful, rich dish like this pot pie, a simple, light side like this Arugula Salad or Vegetarian Niçoise Salad are great options.
• Vegetables. If you want to further increase your veggies, try serving a side of Roasted Zucchini or Roasted Frozen Broccoli.
• Bread. Not into biscuits? Dunk a hunk of this No Knead Focaccia, Beer Bread, or Rosemary Olive Oil Bread into the divinely rich pot pie sauce instead.

Recommended Tools to Make This Recipe

• Slow Cooker. This one is ideal because it will switch to “keep warm” to deter overcooking.
• Classic Dutch Oven. Perfect for sautéing the veggies in this recipe and SO many others!
• Instant Read Thermometer. The best way to determine if your chicken is done.

You might be tired of cold weather (I know I am), but you’ll never ever tire of crock pot chicken pot pie.

If you try this recipe, please take a moment to let me know how it goes! Your comments and star ratings are so important.

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Crock Pot Chicken Pot Pie

Crockpot Chicken Pot Pie with biscuits has all the comfort of a thick and creamy chicken pot pie filling, made easy in the slow cooker. No pie crust needed!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 6 servings

Calories 255kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE POT PIE:

• 1 1/4 pounds boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion chopped
• 10 ounces sliced cremini mushrooms optional
• 3 stalks celery chopped
• 1 ½ teaspoons garlic powder
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dry rubbed sage
• 1/2 cup low sodium chicken broth
• 2/3 cup milk any kind you like; I used skim
• 2 tablespoons melted unsalted butter
• 1/4 cup cornstarch
• 1 12-ounce bag frozen mixed vegetables

FOR THE TOPPERS

• 6 Easy Drop Biscuits or refrigerated homestyle biscuits or your favorite biscuit recipe; puff pastry cut into rounds or pie crust cut into rounds (see blog post for ideas)
• Chopped fresh parsley or thyme optional

Instructions

• Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.
• In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
• Add the broth. Cover and cook until chicken is cooked through and reaches 165° on an instant-read thermometer, 1 1/2 to 2 1/2 hours on high or 3 to 4 hours on low (the time will vary based on your crock pot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done).
• Remove chicken from the slow cooker. Chop or shred and set aside.
• Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker.
• Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook for 10 additional minutes to warm through. Taste and adjust the seasoning as desired. I added a pinch more black pepper.
• While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions (see blog post for tips to use puff pastry or pie crust).
• To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.

Video

Notes

• TO STORE: To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
• TO REHEAT: Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
• TO FREEZE: Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
• TO MAKE AHEAD: Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.

Nutrition

Serving: 1(of 6); about 1 heaping cup, without biscuit | Calories: 255kcal | Carbohydrates: 19g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 71mg | Potassium: 829mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3169IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg

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Italian for “pasta and beans,” Pasta Fagioli should also translate to “best soup.” A hearty combination of pantry staples, veggies, beans, and ground beef, the flavor and satisfaction level far exceed the humble ingredients.

You probably know pasta fagioli (pronounced “pasta fah-jolie”) from Olive Garden, or get it confused with Minestrone Soup.

Minestrone is also made with pasta, beans, and vegetables, but it is typically vegetarian and is generally more brothy than pasta fagioli, which gets extra thickening by blending the beans.

As for the difference between this pasta fagioli recipe and what you may have had at a certain Italian chain restaurant, let me assure you that this recipe is way better than bottomless breadsticks (as is Crockpot Tortellini Soup)!

Traditional Italian Recipe, Made Easy

This pasta fagioli soup recipe is adapted from Instant Pot Pasta e Fagioli, another don’t-miss dish from my cookbook.

It’s a humble Italian meal that is easy to prepare (hello, one-pot wonder!), but it tastes complex and will fill you up.

• Easy. This pasta fagioli recipe is simple enough for a beginner cook, but scrumptious enough to please the discerning expert.
• Budget Friendly. Pasta fagioli soup is budget friendly. Bust out the ground beef from the freezer and those canned tomatoes you’ve had stacked in the back of the pantry since 2020.
• Flexible. Feel free to channel Barefoot Contessa as you prepare this pasta fagioli by using your cooking creativity; this soup is flexible and forgiving to incorporate the veggies, beans, and noodles you have on hand.

How to Make the Best Pasta Fagioli Recipe

Pasta e fagioli soup is prepared in one pot, and the extra step of pureeing the soup makes for the perfect, creamy consistency.

It yields a generous portion, and like a good pot of chili, it tastes even better reheated the next day.

The Ingredients

• Ground Beef. Use 90% to 93% to keep this recipe leaner. Be sure to check out my other Ground Beef Dinner Ideas too!

• Beans. Two cans of beans (no need to soak dry beans!) make this soup even more hearty and filling. I used a mix of dark or light red kidney beans and white beans, such as Great Northern, cannellini beans, or navy beans.
• Vegetables. A base of sauteed onion and carrot builds a flavorful base and adds a serving of veg, making this an all-in-one dinner.

• Herbs and Spices. Fresh minced garlic, bay leaf, and Italian seasoning add familiar Italian flavors to the soup, with crushed red pepper for a pinch of heat, and fresh herbs like parsley or basil as a final finishing touch.
• Tomatoes. A large can of crushed tomatoes adds depth to the broth.
• Broth. I recommend low sodium chicken broth to control the salt level, but you can also use vegetable broth.
• Red Wine Vinegar. The pop of acidity balances all the flavors.
• Pasta. The traditional noodle choice for pasta fagioli is ditalini pasta, but you can use any small pasta, such as small shells or elbow macaroni. I use whole wheat noodles to add more protein and fiber to the dish.
• Parmesan. For a pro chef move, simmer a Parmesan rind in your soup, and freshly grate Parmesan over the top when serving. This is no time for the green can.

The Directions

1. Brown ground beef in a Dutch oven or large soup pot. Remove to a plate.

2. Sauté vegetables in olive oil over medium heat. Add garlic.

3. Add 1 cup of the chicken broth and simmer.

4. Add the crushed tomatoes and increase heat to medium high. Simmer.

5. Add remaining broth, beans, seasoning, and Parmesan rind. Simmer for 10 minutes.

6. Blend a portion of the soup.

7. Stir blended portion back into the pot.

8. Stir in the pasta, bring to a simmer, and cook until the pasta is al dente, or tender to your preference.

9. Stir in the vinegar, parsley, and cooked beef. Serve hot with a sprinkle of Parmesan cheese, drizzle of olive oil, and additional fresh herbs. ENJOY!

Storage Tips

• To Store. Store leftover pasta fagioli in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Warm on the stovetop or in the microwave until steaming.
• To Freeze. Freeze pasta fagioli for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Pasta Fagioli

Soup and salad are a dynamic duo, plus a crusty bread for dipping in the succulent broth.

• Salad. Arugula Salad is my go-to easy side salad to pair with any dinner. Or try Italian Chopped Salad for something more hearty.
• Bread. Garlic bread is a must with Italian soup! This No Knead Focaccia or Crock Pot Bread is a homemade bread that’s approachable for anyone to make.
• Roasted Vegetables. Bring on the green! Try Roasted Brussels Sprouts with Garlic, Roasted Green Beans, or Cabbage Steaks.

Recommended Tools to Make this Recipe

• Dutch Oven. Beautiful and durable, this baby will last forever.
• Chef’s Knife. Perhaps the single most important asset in any kitchen.
• Meat Chopper. A handy little tool for breaking apart ground meat while it cooks.

If the only thing you can now say in Italian is “pasta fagioli” (well, and “gelato”) you’ll be set.

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Pasta Fagioli

Made with lean ground beef, beans, veggies, and miniature pasta, pasta fagioli is a traditional Italian soup that's filling and easy to make.

Course Main Course, Soup

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 297kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra virgin olive oil divided
• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt divided
• 4 medium carrots scrubbed and cut into 1/4-inch dice (about X cups)
• 1 small yellow onion diced (about 1 cup)
• 3 cloves garlic minced (about 1 tablespoon)
• 4 cups low sodium chicken broth divided
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can reduced sodium light or dark red kidney beans, rinsed and drained
• 1 15-ounce can reduced sodium Great Northern, cannellini, or navy beans, rinsed and drained
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup dry whole wheat miniature pasta such dilatini, small shells or elbow macaroni (about 4 ounces)
• 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh parsley or 1/2 chopped fresh basil plus additional for serving
• Water or additional broth as needed
• Parmesan rind optional

For Serving:

• Grated Parmesan
• Extra-virgin olive oil use your best

Instructions

• In a Dutch over or similar large soup pot, heat 1 tablespoon of the oil over medium-high heat. Add the beef and 1/2 teaspoon of the salt. Cook, breaking apart the meat with a wooden spoon or spatula, until no pink remains, 5 to 7 minutes. Remove to a plate.
  
• Reduce the heat to medium. Add the remaining 1 tablespoon oil, carrots, onion, and remaining 1 teaspoon salt. Cook, stirring frequently, until the vegetables soften and the onion begins to turn translucent, 8 to 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup of the chicken broth. Bring to a simmer and scrape the spoon along the bottom of the pan to remove any stuck-on bits of food.
  
• Add the crushed tomatoes and increase the heat to medium high. Let the tomatoes simmer for 5 minutes, stirring and scraping the spoon along the bottom of the pan often to keep them from sticking.
  
• Add the remaining 3 cups broth, kidney beans, Great Northern beans, bayleaf, Italian seasoning, pepper, red pepper flakes, and Parmesan rind (if using). Bring to a gentle simmer. Let cook, stirring every few minutes, for 10 minutes.
  
• Carefully transfer a few ladlefuls of the soup to a blender, filling the blender no more than halfway (be careful not to scoop up the bayleaf of Parm rind). Puree until smooth, then stir back into the soup (you also can place an immersion blender directly in the pot and blend BRIEFLY. You want to puree part of the beans to thicken the soup but still have plenty of beans intact—remove the bayleaf and Parmesan rind while you do this to make sure you don’t blend them, then add them back to the soup).
  
• Stir in the pasta. Bring the soup to a constant, rapid simmer and let cook, stirring often to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente, about 15 minutes. Partially cover the pot to keep the soup from splattering all over your stove.
  
• Stir in the red wine vinegar, parsley, and cooked beef. If the soup is thicker than you would like, add water or additional broth, until your desired consistency is reached. Taste and adjust seasoning as desired (I usually add a few pinches of salt). Serve hot, with a generous sprinkle of Parmesan, a drizzle of olive oil, and additional fresh herbs.
  

Video

Notes

Adapted from the Instant Pot Pasta e Fagioli in my cookbook.

• TO STORE: Store leftover pasta fagioli in an airtight container in the refrigerator for up to 5 days.
• TO REHEAT: Warm on the stovetop or in the microwave until steaming.
• TO FREEZE: Freeze pasta fagioli for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 6 | Calories: 297kcal | Carbohydrates: 30g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 47mg | Potassium: 987mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7116IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 5mg

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Any soup with “potato” in it is sure to be royally comforting, and Potato Leek Soup is the queen! This healthy version is ultra creamy (yet made without heavy cream!) and complexly flavored with garlic, green onion, and dill. It’s sure to satisfy even without meat.

When you taste a bite of this creamy potato leek soup, you’ll be struck by how rich and thick it is (like my favorite Crock Pot Potato Soup).

The potatoes are simmered in the flavorful broth with sautéed leeks, and then blended until thick and smooth.

Instead of heavy cream or sour cream, this lighter recipe uses Greek yogurt for the just-right consistency and creaminess.

Secrets to the Best Potato Leek Soup

A bowl of potato leek soup may look unassuming, but thanks to a few nuanced touches, this recipe will wow you. It’s anything but bland!

• Sautéed leeks build the soup’s foundation. An allium, leeks are related to onions and garlic, but are more mild. Be patient when cooking them so that they become rich and mellow.
• Greek yogurt gives body and a nice tang. Love sour cream on your Baked Potato? You’ll love greek yogurt on your potato leek soup!
• Dijon mustard + vinegar give a subtle zip. You can’t taste them specifically, but you’d miss them if they weren’t there.
• Fresh green onions and herbs give the soup freshness, life, and make it memorable.

How to Make Potato Leek Soup

Potato leek soup is a one-pot wonder, and the immersion blender is the all-powerful scepter to create the perfect texture.

The Ingredients

• Butter. Yes, this is a healthy potato leek soup, but a small amount of butter is needed to build the roux base and provide flavor.
• Leeks. Leeks are a member of the onion family and provide a sweet, subtle onion flavor.

• Garlic. Another aromatic to go along with the leek. 
• Flour. Cooked with the butter-sautéed leeks to create a roux, thickening the soup.
• Potatoes. Yukon golds are the best type of potato for potato leek soup. They have a naturally buttery flavor and smooth texture, perfect for giving the soup its richness and body. Russet potatoes are starchier and would not yield as creamy of a soup.
• Broth. Use vegetable broth to keep it totally vegetarian, and opt for low-sodium so you can best control the salt level of your soup. It’s OK to swap chicken broth if the soup being vegetarian is not a concern.
• Milk. For thinning the soup as needed and adding more creaminess.
• Plain Greek Yogurt. One of my favorite healthy swaps is Greek yogurt for sour cream. It adds protein to this dish and a tang that fits in perfectly with the rest of the flavors.
• Vinegar. White wine vinegar is a needed acidy punch to round out the flavors. Without it, something just feels missing.
• Dijon. My dear Dijon mustard, life would just not be as flavorful without you.
• Dill. This soup is anything but boring. The dill adds yet another level and layer of flavor.
• Green Onion. Adds Air Fryer Baked Potato vibes.

The Directions

1. Cook leek slices in melted butter until they are very soft.

2. Stir in the garlic, salt, and pepper. Sprinkle over the flour and stir.

3. Slowly pour in the vegetable broth while stirring.

4. Add the potatoes and simmer, covered with lid, until the potatoes are fork-tender, about 25 to 30 minutes.

5. Purée the soup with an immersion blender, adding milk to thin it as desired. If you do not have an immersion blender, purée in batches in a blender.

6. Temper the Greek yogurt in a medium bowl with a few spoonfuls of hot soup.

7. Stir the yogurt mixture into the soup.

8. Add the vinegar, mustard, and dill.

9. Stir in half of the green onion. Serve hot with green onions sprinkled over the top and a few grinds of black pepper. ENJOY!

Storage Tips

• To Store: Store leftover potato leek soup in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat: Gently rewarm soup in a Dutch oven on the stove over medium heat until hot, or in the microwave.
• I do not recommend saving potato leek soup in freezer as the potatoes will become mealy and the leeks soggy once reheated.

What to Serve with Potato Leek Soup

• Bread! No Knead Focaccia is easy, as is Crock Pot Bread.
• Salad. Arugula Salad is my standby quick side salad for dinner.
• Roasted Veggies. Roasted Broccoli or Roasted Brussels Sprouts would round out the meal nicely with a green. Roasted Asparagus is a springtime favorite to pair with potato leek soup.

Recommended Tools to Make this Recipe

• Dutch Oven. This Dutch oven is beautiful, will last a lifetime, evenly distributes heat, and can go from stove to oven.
• Ladle. For serving up all your soups and stews.
• Immersion Blender. Saves you from having to transfer hot soup into a blender to purée it.

The Best Dutch Oven

My favorite vessel for making soups on the stovetop.

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This simple potato leek soup tastes anything but. Let it surprise you soon!

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Potato Leek Soup

This potato leek soup is rich, creamy, and full of flavor from sautéed leeks, garlic, buttery Yukon golds, and fresh dill.

Course Main Course

Cuisine American, French, Irish

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 228kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 4 cups chopped leeks white and light green parts only (about 4 leeks; see How to Clean Leeks for step-by-step)
• 1 large clove garlic minced (about 1 heaping teaspoon)
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper plus additional for serving
• 2 tablespoons all-purpose flour
• 2 pounds Yukon gold potatoes peeled and cut into 3/4-inch chunks (about 4 potatoes)
• 4 cups low sodium vegetable broth
• 1/2 to 1 cup 2% or whole milk as needed
• 1/2 cup plain whole Greek yogurt plus additional for serving (do not use non-fat, as it may curdle. Sour cream can be substituted)
• 1 teaspoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried dill weed
• 2 large green onions thinly sliced (about 1/3 cup), divided

Instructions

• In a Dutch oven or similar large, deep pot, melt the butter over medium heat. Add the leeks. Cook, stirring occasionally, until the leeks are very soft, about 10 minutes. Adjust the heat as needed so the leeks sweat but do not brown.
  
• Stir in the garlic, salt, and pepper. Sprinkle the flour over the top. With a wooden spoon, stir vigorously for 1 full minute. All of the white bits of flour should disappear (this makes the soup thick and yummy).
  
• Slowly pour in the vegetable broth, stirring constantly and pausing periodically between additions so that lumps do not form.
  
• Add the potatoes. Increase the heat to high and bring to a steady simmer, then cover the pot and reduce the heat to low. Let simmer, covered, until the potatoes are super soft and beginning to fall apart, about 25 to 30 minutes.
  
• With an immersion blender, puree the soup until thick and smooth, adding milk as needed if it is thicker than you would like; if you don’t have an immersion blender, add a few ladlefuls to a regular blender and carefully puree (be careful! hot soup splatters). Stir the blended soup back into the pot; repeat as needed.
  
• Add a few spoonfuls of the hot soup into a medium bowl. Add the Greek yogurt and stir to combine (this helps temper the yogurt to deter curdling).
  
• Stir the yogurt mixture back into the soup.
  
• Add the vinegar, mustard, and dill. Stir in half of the green onions. Taste and adjust the seasoning as desired. Serve hot with the remaining green onions sprinkled over the top and a few grinds of black pepper.
  

Video

Notes

• TO STORE: Store leftover potato leek soup in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Gently rewarm soup in a Dutch oven on the stove over medium heat until hot, or in the microwave.
• I do not recommend saving potato leek soup in freezer as the potatoes will become mealy and the leeks soggy once reheated.

Nutrition

Serving: 1(of 6) | Calories: 228kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Potassium: 817mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1175IU | Vitamin C: 38mg | Calcium: 103mg | Iron: 3mg

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This healthy Potato Leek Soup is exactly where we need to be right now: expertly walking the tightrope between rich, creamy comfort and all things bright, wholesome, and nourishing.

Flavors of dill, capers, and chives hit your taste buds and convince you that this soup must be pure bright sunshine served in a bowl.

Another curve ball: this decadently textured potato leek soup recipe contains no heavy cream or milk and is vegan (!!!!).

Like my dreamy Vegan Potato Soup, this vegan potato leek soup is velvety yet bright, hearty but not heavy.

I love eating it for easy lunches.

Each time I taste it, it surprises and delights me anew.

Today’s recipe keeps what I argue are the best parts of potato leek soup—the humble vegetables and soothing, creamy texture—but is a world apart from the heavy-cream-laden iterations you may have tried.

The secret to a CREAMY potato leek soup is (are you ready for this?)…CASHEWS.

Blended cashews don’t taste like nuts once added to the soup (as in my Instant Pot Carrot Soup with Ginger).

Rather, they turn into a cashew cream that makes soup satisfying and rich without weighing it down.

How to Make Vegan Potato Leek Soup

This recipe makes clever use of the ingredients themselves and keeps the potato leek soup calories much lower (like my Roasted Carrot Soup).

Not only is this soup rich, creamy, and satisfying, the cashews almost make the soup taste cheesy (as in my Vegan Queso), despite the fact that it is made entirely without dairy.

The Ingredients

• Leeks. A relative of the onion, leeks are mild and delicate. The white part and light green parts of the leek are used for soup (and Spinach Quiche), while the dark green tops are not edible but can be used if you’d like to make stock.

• Celery + Carrots + Garlic. A classic for soup bases (often called mirepoix when combined with onions, but the leeks stand in for the onion here). These ingredients give the soup a depth of flavor you’d miss without them.
• Yukon Gold Potatoes. Yukon gold potatoes are the potato of choice here, as opposed to starchy russet potatoes). With their naturally buttery flavor and smooth texture, they give the soup incredible richness (without cream or milk) and body. (They’re also the best potato for Oven Roasted Potatoes.)
• Cashews. The secret to creamy vegan soup success. If you’re concerned about cashews adding too much fat, don’t be. Cashews are loaded with healthy fats and minerals that make this a superfood soup!

• Vegetable Broth. The liquid base that keeps the soup vegan (vegetable stock may be used too).

• Artichoke Hearts. Surprising and SO fantastic in potato leek soup. I always have a few cans of artichokes on hand, and they are wonderful here.
• Dijon Mustard. A spoonful of Dijon cuts through the richness of the cashews and balances the soup. There’s a reason mustard and potatoes are often served together, and it’s ideal here.
• Capers. The brininess is a lovely foil to the creaminess of the potatoes.

• Lemon Juice. For a touch of brightness and acidity.
• Fresh Dill + Chives. Dill and chives lift this soup to the stratosphere. Please do not skip them or be tempted to substitute dried. Fresh is worth it!

Storage Tips

• To Store. Place leftovers in an airtight storage container in the fridge. Leek and potato soup will last for up to 4 days in the refrigerator.
• To Reheat. Gently rewarm soup in a Dutch oven on the stove over medium heat until hot. You can also reheat your soup in the microwave.
• To Freeze. While I am ALL ABOUT the freezer, this soup is not the ideal candidate for two reasons. First, the cashew base will become less smooth when the soup is frozen. Second, potatoes tend to become mealy when frozen. (For what it’s worth, I froze this Crockpot Potato Soup and didn’t mind the texture change, but it’s good to be aware.)

What to Serve with Potato Leek Soup

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No Knead Focaccia

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Rosemary Olive Oil Bread

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Quick Breads

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Recommended Tools to Make this Recipe

• Ladle. The ideal way to transfer soups to bowls and storage containers.
• High-Powered Blender. Perfect for blending the soup ingredients. (This more economical blender option is great too.) You could also use an immersion blender too.
• Love and Lemons Every Day. This potato leek soup recipe comes from this wonderful cookbook, the second book written by the ridiculously talented Jeanine and Jack of the blog Love and Lemons. It puts vegetables at the center of the plate and proves how outrageously delicious they can (and should!) be.

The Best Dutch Oven

My favorite vessel for making soups on the stovetop.

Get on AMazon

This potato leek soup punches well above its weight. I can’t wait for you to try it!

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Vegan Potato Leek Soup

This potato leek soup tastes rich and creamy but is completely dairy-free! Blended cashews are the secret to its decadent taste.

Course Main Course

Cuisine American, French, Irish

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 236kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 leeks white and light green parts thinly sliced and rinsed (3 1/2 cups)
• 1/2 cup celery chopped
• 1/2 cup carrots chopped I scrubbed and left the peels on
• 1/2 teaspoon kosher salt plus additional to taste
• Freshly ground black pepper to taste
• 3 cloves garlic minced
• 1 1/2 pounds Yukon gold potatoes chopped I scrubbed left the peels on
• 4 cups vegetable broth
• 1 can artichoke hearts 14 ounces drained and chopped
• 1/2 cup raw cashews
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon capers
• 3 tablespoons fresh lemon juice divided
• 1/2 –1 cup water
• 1/4 cup fresh dill chopped plus extra for garnish
• 1/4 cup fresh chives chopped plus extra for garnish

Instructions

• Heat the oil in a large pot over medium heat. Add the leeks, celery, carrots, salt, and a few grinds of black pepper. Sauté, stirring occasionally, until the vegetables begin to soften, 8 to 10 minutes, turning down the heat if they start to over-brown.
• Add the garlic and sauté for 1 minute more. Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes.
• Let cool slightly, then transfer half of the soup to a blender, along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice. Puree until smooth, and then pour the mixture back into the soup pot. Stir in the water as needed to reach your desired consistency. (I love a super thick soup, so I used closer to 1/2 cup.) Add the dill, chives, and remaining 2 tablespoons lemon juice. Season to taste with salt and pepper.
• Garnish with more dill, chives, and a drizzle of olive oil. Enjoy!

Video

Notes

• TO STORE: Leftover soup can be stored in the fridge for up to 4 days.
• TO REHEAT: Warm gently on the stovetop or in the microwave until steaming.
• TO FREEZE: Avoid freezing (see blog post above for reasons why).
• TIP: Don’t skip the fresh herbs! They make the soup taste incredibly fresh and are well worth it here.
• SOURCE: Shared with permission from Love and Lemons Every Day

Nutrition

Serving: 1 (of 6) | Calories: 236kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Potassium: 724mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3126IU | Vitamin C: 35mg | Calcium: 63mg | Iron: 3mg

I’ll never outgrow uncomplicated, sentimental recipes I’ve loved since childhood, like Crockpot Chicken Noodle Soup. Made from scratch with simple, wholesome ingredients, this no-fuss, easy slow cooker soup recipe is just what the doctor (and the kid in all of us) ordered.

This healthy crockpot chicken noodle soup is not fancy or sophisticated.

Made with classic, everyday chicken noodle soup ingredients, it’s not even particularly unusual (for something with a twist, check out Lemon Chicken Orzo Soup).

But it is very, very yummy.

Plus thanks to the slow cooker, it cooks hands-free!

(If you’re a fan of low-and-slow, check out this Crockpot Vegetable Beef Soup next.)

Why You’ll Love This Crockpot Chicken Noodle Soup Recipe

Yummy—plus easy, healthy, and great leftover—are top-qualities we look for in our meals around here.

This easy crockpot chicken noodle soup with egg noodles is here to satisfy adults, kids, and kids-at-heart alike. (This Crockpot Chicken Wild Rice Soup is another crowd-pleasing recipe.)

• For the grown-ups, I added an elevated twist to make it one of the best chicken noodle soup recipes you’ll try.
• For the kid in all of us, I kept the classic aspects of chicken noodle soup that make it the deeply comforting, nourishing, and simple childhood favorite that it is. (Kids will also love this Broccoli Cheddar Soup)

It’s Betty Crocker’s crock pot chicken noodle soup, stepped up a notch.

How to Make Crockpot Chicken Noodle Soup

This is a “dump and go” crock pot recipe (like my Crockpot White Chicken Chili), meaning you essentially toss all the raw ingredients into your slow cooker without any advance prep like sautéing required.

It’s fairly fast and yields a generous portion, so you can enjoy it all week long.

The Ingredients

• Chicken. I used boneless, skinless chicken breasts, which are nutritious, packed with protein, and crowd-pleasing. You can also use chicken thighs.
• Carrots and Celery. Chicken noodle soup doesn’t taste complete without these two (use your leftovers to make Healthy Chicken Pot Pie or Chicken and Biscuits.)
• Onion. Infuses the soup with delicate onion flavor and aroma.

• Fresh Rosemary. Perfumes the stock and imparts additional flavor.

• Whole Wheat Pasta Noodles. I made this healthy crockpot chicken noodle soup with egg noodles. To keep things wholesome, I opted for whole grain egg noodles.

• Chicken Stock. I recommend using chicken stock instead of broth in this recipe. Stock has a slightly fuller flavor, and I even think the texture is a little richer.

The Directions

1. Add everything but the noodles to the slow cooker. Cover and cook crockpot chicken noodle soup on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
2. Remove the chicken to a bowl and shred. Discard the onion and fresh herbs.
3. Cook the noodles on the stovetop, then add them to the slow cooker with the chicken. ENJOY!

Storage Tips

• To Store. Place cooked and cooled chicken soup in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Rewarm soup gently in a medium saucepan on the stove top over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
• To Freeze. Store cooked and cooled soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Noodle Soup

While chicken noodle soup is an ideal all-in-one meal, I often enjoy pairing it with one (or more) of these fantastic serving ideas.

• Salad. Keep it simple with a classic Arugula Salad, or pair it with this Panera-style Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.
• Bread or Crackers. Dunk it! Try this soup with a slice of Beer Bread or Ranch Crackers.
• Sandwiches. Make your meal a combo with a half (or whole) portion of a Chickpea Salad Sandwich, BLT, or Air Fryer Grilled Cheese.

Recommended Tools to Make this Recipe

• Slow Cooker. With this slow cooker, you can skip the stovetop chicken noodle soup.
• Sturdy Ladle. Perfect for serving soups and stews.
• Instant Read Thermometer. The best way to check your chicken for doneness.

Programmable Slow Cooker

This slow cooker will switch to “keep warm” after the cooking time has ended, helping to make sure your food won’t overcook.

Get on AMazon

No matter your age, this homemade chicken noodle soup in a crockpot is easy to make, gratifying to eat, and guaranteed to help see us through these chilly days.

Soup’s on!

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Crockpot Chicken Noodle Soup

A simple, healthy crockpot chicken noodle soup to warm your soul! This easy slow cooker soup is made from scratch with old-fashioned flavor.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings (about 12 cups)

Calories 302kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts trimmed of excess fat
• 1 teaspoon kosher salt plus additional to taste
• 1/4 teaspoon black pepper plus additional to taste
• 1 small yellow onion peeled and left whole
• 3 medium carrots peeled and cut into 1/4-inch coins (about 1/2 pound)
• 2 large celery stalks thinly sliced
• 2 large garlic cloves minced
• 3 stalks fresh rosemary* tied into a bundle for easy removal
• 1 bay leaf
• 7–8 cups low-sodium chicken stock divided
• 6 ounces whole wheat wide egg noodles about 4 heaping cups

For serving:

• Chopped fresh parsley

Instructions

• To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
• Remove the chicken from the slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don’t worry if a few of the rosemary leaves are left in the soup). Shred the chicken—a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
• To cook the noodles on the stove (the best option so that you don’t worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
• To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
• Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

Video

Notes

• INGREDIENT NOTE: I personally love rosemary, so I find three stalks to be perfect. If you would like a more mild rosemary flavor, feel free to reduce the amount to suit your family’s personal taste preferences.
• TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
• TO FREEZE: Store cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6), about 2 cups | Calories: 302kcal | Carbohydrates: 28g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 96mg | Potassium: 852mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5169IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg

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Flavor, comfort, and nutrition come together in one, glorious bowl with Cabbage Soup. Filled with a rainbow of vegetables, warm and smoky flavors, and white beans for protein, this old fashioned cabbage soup recipe is wholesome and easy to make.

Cabbage soup might not sound too appealing, unless you already know and love grandma’s Cabbage Soup.

You may only think of cabbage as a dish for St. Patrick’s Day, or for use in a slaw or on tacos.

You will be all aboard with all the cabbage after making this simple, filling, and belly-warming soup!

Cabbage is healthy, flavorful, and versatile:

• For another flavorful cabbage soup, there is Cabbage Roll Soup, a healthy soup inspired by cabbage rolls and made with beef.
• Slow Cooker Sausage, Cabbage and Potatoes is also an outstanding cabbage soup, and a dish not reserved for only the Irish.
• Cabbage Steaks are a love song to cabbage that you’ll want stuck in your head, and Sautéed Cabbage is a surprisingly scrumptious, caramelized side.

A Budget-Friendly, Delicious Soup

This is a healthy and hearty vegetarian soup, with many complex flavors. 

• Carrots and onions are slowly sautéed, then flavored with smoked paprika, cumin, nutmeg, and garlic. Taste buds be like, WOW.
• Broth, fire roasted tomatoes, rosemary, and bay leaf are added for even MORE flavor.
• The cabbage wilts down and is not overpowering, and honey and apple cider vinegar bring it all together.

Cabbage soup is not boring, folks!

This is a soup made from humble ingredients that is so much more than the sum of its part.

How to Make Cabbage Soup

This original cabbage soup recipe is easy and made all in one pot.

It’s packed with fiber and protein to keep you full and will stretch your dollar.

The Ingredients

• Carrots and Onion. Sauté to build the backbone of the soup and add a little sweetness.

• Smoked Paprika. There is a distinct flavor difference between paprika and smoked paprika. Poke around in the more gourmet area of the spice aisle and add this to your cabinet!
• Cumin and Nutmeg. These warm spices create a warm, inviting flavor and marry with the smoked paprika.
• Garlic. More aromatics.
• Vegetable Broth. Keeps the cabbage soup vegetarian (you can substitute chicken broth if that’s not a concern). Opt for low sodium.
• Fire Roasted Tomatoes. Look for fire roasted tomatoes over plain diced tomatoes. This is another ingredient that ups the ante on the flavor game.
• White Beans. Such as cannellini or Great Northern. These add a nice, creamy texture to the dish along with protein.
• Cabbage. This old fashioned cabbage soup recipe uses an entire head of cabbage! Cabbage is full of vitamin C, can help with digestion, and inflammation. Further, it can last in your refrigerator for weeks, so stock up when it’s on sale.

• Herbs. Bay leaf and thyme add a fitting earthiness, with fresh parsley sprinkled on top when serving.
• Apple Cider Vinegar. Adds acidity to balance the cabbage and prevent it from tasting bitter.
• Honey. A touch of sweetness rounds out all the flavors.

The Directions

1. Cook carrots and onion with salt and pepper in a large pot.

2. Add spices and cook until fragrant.

3. Add remaining ingredients. Stir together and bring to a boil. Reduce the heat, and let the cabbage soup simmer, covered, until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Serve hot with a garnish of fresh parsley. ENJOY!

Storage Tips

• To Store. Refrigerate cabbage soup in an airtight storage container for up to 3 days. 
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
• To Freeze. You can freeze cabbage soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Cabbage Soup

Serve cabbage soup with a thick slice of bread, perfect for sauce sopping.

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Muffins

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Recommended Tools to Make Cabbage Soup

• Dutch Oven. This beautiful pot will last a lifetime, goes from stove to oven, and is easy to clean.
• Ladle. Perfect for serving up all your soups and stews.
• Large Cutting Board. A sufficiently large and non-slip cutting board is so helpful for prepping all your vegetables.

The Best Dutch Oven

This Staub Dutch oven is top quality with its smooth enamel interior and perfect heat distribution. It’s one of my longest lasting, most treasured tools in my kitchen. Which color would you choose?

Get on AMazon

Cabbage is so much more than merely a taco topping or picnic slaw.

Give cabbage a new life and prime spot at the dinner table with this easy cabbage soup recipe!

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Cabbage Soup

An easy old fashioned cabbage soup recipe. Yummy and filling! With carrots, tomatoes, onion, white beans, cabbage, and complex flavors.

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 to 6

Calories 143kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 medium carrots peeled and small diced
• 1 medium yellow onion diced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 3 cloves garlic minced (about 1 tablespoon)
• 4 cups vegetable broth divided
• 1 14.5-ounce can fire roasted diced tomatoes in their juices
• 1 15.5-ounce can white beans, rinsed and drained such as cannellini or Great Northern
• 1 very small or 1/2 large green cabbage about 1 pound, chopped
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• fresh parsley for serving

Instructions

• In a Dutch oven or similar large, deep pot, heat the oil over medium. Add the carrots, onion, salt, and pepper. Cook, stirring occasionally, until the onions soften, turn translucent, and take on some color, about 7 to 9 minutes.
  
• Add the smoked paprika, cumin, nutmeg, and garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.
  
• Add enough of the broth to cover the bottom of the pot. With a wooden spoon, scrape along the bottom to remove any stuck on bits. Add the remaining broth, diced tomatoes, beans, cabbage, bay leaf, rosemary, vinegar, and honey. Stir everything together, then bring to a boil.
  
• Reduce the heat, cover the pot, and let simmer until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh parsley.

Notes

• TO STORE: Refrigerate cabbage soup in an airtight storage container for up to 3 days. 
• TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
• TO FREEZE: You can freeze cabbage soup. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 438mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7719IU | Vitamin C: 61mg | Calcium: 106mg | Iron: 2mg

More Cabbage Recipes

Cabbage is versatile, healthy, and tasty.

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Sautéed Cabbage and Carrots

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One Pot Meals

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Stir Fries

Cabbage Stir Fry

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Praise the heavens, and let there be hope that warmer days are ahead. My favorite spring veggie, asparagus, has returned. Made with Greek yogurt instead of heavy cream, this creamy Asparagus Soup is equally healthy and satisfying.

A day of the year I anticipate most can’t be marked on a calendar or planned in advance.

It’s the first moment in March when I walk into the store and see a big, beautiful display of well-priced, vibrant green asparagus.

Asparagus season is preciously short.

As soon as it’s here, I fill our menu with this easy Asparagus Tart, Roasted Asparagus, add asparagus to our favorite Easy Quiche, and of course, today’s easy asparagus soup.

Why I Love Asparagus Soup

Not only does this creamy asparagus soup celebrate one of the best, most precious vegetables of the season, it does so in a way that manages to be healthy and comforting at the same time, which suits my March mood.

• On the one hand, I’m ready to shed winter’s heft and crave something lighter (like this Pea Salad). Greek yogurt does the trick by making the soup creamy without adding tons of extra fat or calories.
• On the other, it’s still chilly out, and I need comfort food (hello, Potato Leek Soup) to warm and protect me from winter’s lingering dregs.

This asparagus soup recipe is the perfect balance my body craves needs from early March through April…or for as long as I can get my paws on in-season asparagus.

How to Make the Best Asparagus Soup

As much as I love asparagus soup, I rarely order it out, as most restaurant versions tend to focus more on the cream and less on the asparagus. (The same is true for Mushroom Soup.)

My easy cream of asparagus soup celebrates this special spring vegetable and lets it be the star of the show.

The best part? This creamy dream of a soup recipe is healthy and made entirely without cream (like this Vegan Potato Soup)!

The Ingredients

• Asparagus. Packed with fiber and essential nutrients such as folate and vitamin A, vitamin C, and vitamin K, it’s no wonder why I have such a robust collection of asparagus recipes in my library.

• Greek Yogurt. You won’t find heavy cream, half and half, or even sour cream in this healthy asparagus soup. Instead, you’ll only find a few dollops of protein-rich, low-fat Greek yogurt.

• Leeks. Another spring vegetable favorite that pairs beautifully with asparagus and potatoes. Curious about how to cut and clean leeks? Check out my how-to guide about all things leeks.
• Yukon Gold Potatoes. My secret trick to making soups creamy without dairy. These buttery potatoes become velvety and smooth once cooked and pureed.
• Bacon. An optional, but scrumptious topping. I personally love how smoky bacon pairs with the subtle sweetness of in-season asparagus, as seen in Bacon Wrapped Asparagus.

• Vegetable Broth. Our base for this simple vegetable-forward soup recipe.
• Garlic. A simple aromatic that infuses the soup with a tantalizing bonus layer of flavor.

The Directions

1. Cook and crumble the bacon, if using (Baked Bacon and Air Fryer Bacon) are two easy ways to prepare it).

2. Saute the leeks with the potatoes and cook until the leeks begin to soften.

3. Add the garlic, broth, cut asparagus stalks, salt, and pepper to the leek and potato mixture.

4. Bring to a boil, then reduce heat and simmer until the vegetables are tender.

5. Purée soup until it reaches the desired consistency, then let cool for a few minutes.

6. Add a scoop of Greek yogurt.

7. Stir until the yogurt is fully incorporated into the soup, and then season with additional salt and pepper to taste. Serve, with a garnish of crumbled bacon, chives, crumbled goat cheese, and additional Greek yogurt as desired. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container for up to 4 days.
• To Freeze. Place leftover soup in an airtight, freezer-safe storage container and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before warming.
• To Reheat. Warm gently on the stovetop or in the microwave until heated through.

What to Serve with Asparagus Soup

While I adore asparagus soup on its own, it’s also one of my favorite recipes to serve alongside another dish too.

• Salad. Pair this springtime soup with this Vegetarian Niçoise Salad or Steak Salad.
• Bread. Dunk a hunk of Beer Bread, No Knead Focaccia, or Drop Biscuits into your bowl of asparagus goodness.
• Entrees. Serve asparagus soup as a first course ahead of Poached Salmon, Goat Cheese Quiche, or Stuffed Pork Tenderloin.

Recommended Tools to Make this Recipe

• Dutch Oven. My go-to vessel for making all of my favorite stovetop soup recipes.
• Immersion Blender. A handy tool that keeps all the mess in a single pot. A high-powered blender can also be used, of course, too.
• Ladle. For serving (hopefully, copious) amounts of this creamy asparagus soup.

The Best Immersion Blender

This immersion blender has 12 speeds and an 800-watt motor with a turbo boost. Plus with snap-on attachments, it saves time and money in the kitchen!

Get on AMazon

Dare to be hopeful. Asparagus (and thus spring!) will be here soon.

When they arrive, we’ll be ready with this lovely recipe for easy and healthy cream of asparagus soup.

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Asparagus Soup

The BEST asparagus soup recipe without cream! This creamy spring soup recipe tastes decadent but is lightened up thanks to Greek yogurt.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 329kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 slices thick cut bacon (optional)
• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped leeks white and light green parts; or swap yellow onion or shallot
• 2 medium Yukon gold potatoes peeled and cut into 1/2-inch dice (about 10 ounces)
• 2 cloves garlic minced
• 3 cups low-sodium vegetable broth or chicken broth
• 2 pounds asparagus trimmed and cut into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup 2% Greek yogurt plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)

Instructions

• If preparing with bacon: Prepare it according to this guide for Oven Baked Bacon or Air Fryer Bacon. Crumble or dice and set aside.
• Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  
• Add the broth, asparagus, salt, and pepper.
  
• Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  
• With an immersion blender, puree the soup until smooth. (You can also carefully pour it into a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes.
  
• Add in the Greek yogurt.
  
• Stir, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.
  
• Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.
  

Video

Notes

• VEGETARIAN OPTION: Omit the bacon. For some crunch, try swapping for the roasted chickpea “croutons” in my recipe for Caesar Shaved Brussels Sprouts Salad.
• VEGAN OPTION: Omit the bacon and the Greek yogurt. To make a creamy asparagus soup vegan, try swapping for your favorite non-dairy yogurt.
• TO STORE: Store leftovers in an airtight container for up to 4 days.
• TO REHEAT: Warm gently on the stovetop or in the microwave until heated through.
• TO FREEZE: You can freeze asparagus soup for up to 3 months in a freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), without bacon | Calories: 329kcal | Carbohydrates: 37g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 19mg | Potassium: 1057mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2115IU | Vitamin C: 39mg | Calcium: 120mg | Iron: 6mg

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