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Recipe Card

How I Make Potato, Leek, and White Bean Soup for Cozy Weeknights

Preview of How I Make Potato, Leek, and White Bean Soup for Cozy Weeknights
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Calories
300 kcal

Ingredients

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

Instructions

  1. 1

    Peel and dice the potatoes. To prepare the leeks, remove the dark leaves from the top, trim the root, and wash between the layers. Chop into a small dice. Mince the garlic and set aside. Tie the fresh thyme and bay leaves together with twine to make a bouquet garni.

  2. 2

    In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the leeks and sprinkle with a little kosher salt. Sauté for 4 to 5 minutes until the leeks have softened. Add the minced garlic and sauté for another minute until fragrant.

  3. 3

    Add the vegetable broth, kosher salt, pepper, and bouquet garni along with the diced potatoes. Bring to a simmer and then reduce the heat to medium low. Simmer for about 10 minutes until the potatoes are about halfway cooked.

  4. 4

    Add the white beans and bring to a simmer. Cook for another 10 minutes or until the potatoes are tender.

  5. 5

    When the potatoes are tender, the soup is done. If desired, you can thicken the soup slightly by crushing a few spoonfuls of the potatoes into the broth. Taste and adjust the seasoning if needed. Serve topped with sour cream and chopped fresh chives.