Creamy White Bean Chili

Directions

• Place navy beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans, discarding liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer until beans are tender, about 45 minutes. Drain beans, discarding liquid; set the beans aside.
• In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat until heated through (do not boil), about 10 minutes.