POTATO + LEEK + WHITE BEAN SOUP
A minimal ingredient soup with lots of flavor and heartiness! Recipe is well-balanced and ready in 30 minutes.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup, Entree
- Cuisine: Vegan
Ingredients
- 2 1/2 lbs. yukon gold potatoes, cubed 1/2 inch
- 2 medium/large leeks, sliced and dirt removed (white & pale green parts only)
- 1 tablespoon olive oil or 1/4 cup water (water saute)
- 3/4 teaspoon each dried tarragon & savory or 1 1/2 teaspoons herbes de provence or thyme
- pinch of red pepper flakes
- 3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)
- 5 cups vegetable broth
- mineral salt & fresh cracked pepper to taste
- fresh parsley, to garnish
Instructions
In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving.
Serve topped with fresh chopped parsley. Great with your favorite crusty no knead bread or this easy gluten-free Socca Flatbread to soak up the juices!
Serves 4 – 6
NOTES:
You can change up the herbs here with what you have on hand. I really love the tarragon and savory here but starter cooks may not have them on hand so the herbs de provence and thyme will be great too!
Here is a simple guide to slicing and cleaning leeks: How To Clean Leeks
Find it online: https://simple-veganista.com/potato-leek-white-bean-soup/