RecipeCastle

The Potato Leek and White Bean Soup I Make for Cozy Weeknights

The Potato Leek and White Bean Soup I Make for Cozy Weeknights
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Calories
250 kcal
Carbs
40.00 g

Ingredients

  • 4 - 5 largeleeks (about 4 cups chopped)
  • 1 ½ lbpotatoes
  • 1 tbspolive oil ((15 ml))
  • 3 clovesgarlic
  • 4 - 5 sprigsfresh thyme
  • 2 leafbay leaves
  • 6 cupsvegetable broth ((1.5 L))
  • 1 ½ tspkosher salt ((plus extra as needed))
  • ½ tsppepper
  • 1 canwhite navy beans ((drained, 540 ml))
  • —sour cream ((to serve))
  • —chopped fresh chives ((to serve))

Instructions

  1. 1

    Peel and dice the potatoes. Prepare the leeks by removing dark leaves, trimming the root, and washing between the layers. Chop into a small dice. Mince the garlic and set aside. Tie the thyme and bay leaves together to make a bouquet garni.

  2. 2

    In a large pot, heat olive oil over medium heat. Add leeks and sprinkle with kosher salt. Sauté for 4–5 minutes until softened. Add garlic and sauté for another minute.

  3. 3

    Add vegetable broth, kosher salt, pepper, bouquet garni, and diced potatoes. Bring to a simmer, then reduce heat to medium-low. Simmer for about 10 minutes.

  4. 4

    Add white beans and simmer for another 10 minutes or until potatoes are tender. If desired, crush some potatoes to thicken the soup. Adjust seasoning as needed and serve with sour cream and chives.