Introduction

This comforting Potato, Leek, and White Bean Soup is a hearty, flavorful dish perfect for chilly days. Combining creamy potatoes, tender leeks, and protein-packed white beans, this soup is both nourishing and easy to make. A fresh bouquet garni adds subtle herbal notes that elevate the flavors.

A wooden bowl filled with a soup made of light yellow broth, chunks of potatoes, white beans, and small pieces of vegetables sits on a wooden plate, both placed on a round wooden slice with rough bark edges. The soup is topped with a dollop of white sour cream and sprinkled with finely chopped green herbs. The background features a lit candle with melted wax, some green pine branches, and ceramic jugs in neutral tones. A cream-colored cloth with fringed edges lies beside the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4–5 large leeks, about 4 cups chopped
1 ½ lb (680 g) potatoes
1 tbsp (15 ml) olive oil
3 garlic cloves
4–5 sprigs fresh thyme
2 bay leaves
6 cups (1.5 L) vegetable broth
1 ½ tsp (9 g) kosher salt, plus extra as needed
½ tsp (3 g) pepper
1 can (540 ml) white navy beans, drained
Sour cream, to serve
Chopped fresh chives, to serve

Instructions

Step 1: Peel and dice the potatoes. Prepare the leeks by removing the dark green leaves from the top, trimming the root ends, and washing thoroughly between the layers. Chop the leeks into small pieces. Mince the garlic cloves and set aside. Tie the fresh thyme sprigs and bay leaves together with kitchen twine to create a bouquet garni.
Step 2: In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped leeks and sprinkle with a pinch of kosher salt. Sauté for 4 to 5 minutes until the leeks soften. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add the vegetable broth, kosher salt, pepper, and the bouquet garni to the pot. Stir in the diced potatoes. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer for about 10 minutes until the potatoes are halfway cooked.
Step 4: Add the drained white beans to the pot and bring back to a simmer. Continue cooking for another 10 minutes, or until the potatoes are tender throughout.
Step 5: Once the potatoes are tender, remove the bouquet garni and taste the soup. Adjust seasoning with additional salt or pepper if needed. For a slightly thicker texture, mash a few spoonfuls of potatoes against the side of the pot to release some starch.
Step 6: Serve the soup hot, topped with a dollop of sour cream and sprinkled with chopped fresh chives. Enjoy!

Tips & Variations

For a smoother texture, blend a portion of the soup before adding the beans back in.
Swap white navy beans for cannellini or great northern beans if preferred.
Add a pinch of smoked paprika for a subtle smoky flavor.
Use fresh thyme leaves if you don’t have whole sprigs for the bouquet garni.
Serve with crusty bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a wooden bowl filled with a clear soup containing light yellow potato chunks, small beige beans, and chopped green celery. On top, there is a dollop of white sour cream garnished with small pieces of fresh green chives. The bowl sits on a round wooden plate, which is placed on a round wood slice with bark, all set on a white marbled surface with a light beige fringed cloth to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this soup?

Yes, cannellini, great northern, or even chickpeas can be used as substitutes for white navy beans. Just ensure they are cooked or canned and drained before adding.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture, but you can leave the skins on if you prefer a more rustic soup. Just be sure to wash the potatoes thoroughly before dicing.