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Potato, Leek, and White Bean Soup Recipe

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★★★★★

4.8 from 140 reviews

This comforting Potato, Leek, and White Bean Soup is a hearty and flavorful dish perfect for chilly days. Featuring tender leeks sautéed with garlic, creamy potatoes, and protein-rich white beans simmered in vegetable broth and infused with fresh thyme and bay leaves, it’s a delicious and nourishing soup topped with sour cream and fresh chives.

Ingredients

Scale

Vegetables

  • 4 – 5 large leeks, about 4 cups chopped
  • 1 ½ lb (680 g) potatoes, peeled and diced
  • 3 garlic cloves, minced

Herbs & Seasonings

  • 4 – 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 ½ tsp (9 g) kosher salt, plus extra as needed
  • ½ tsp (3 g) pepper

Liquids & Others

  • 1 tbsp (15 ml) olive oil
  • 6 cups (1.5 L) vegetable broth
  • 1 can (540 ml) white navy beans, drained
  • Sour cream, to serve
  • Chopped fresh chives, to serve

Instructions

  1. Prepare Ingredients: Peel and dice the potatoes. Trim and clean the leeks by removing the dark green leaves, trimming the root ends, and washing thoroughly between the layers. Chop the leeks into small pieces. Mince the garlic cloves. Tie the fresh thyme sprigs and bay leaves together with kitchen twine to create a bouquet garni.
  2. Sauté Leeks and Garlic: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped leeks and sprinkle a little kosher salt over them. Sauté for 4 to 5 minutes until the leeks have softened. Add the minced garlic and cook for an additional minute until fragrant.
  3. Add Broth, Potatoes, and Seasonings: Pour in the vegetable broth, then add the 1 ½ tsp kosher salt, ½ tsp pepper, and the bouquet garni. Stir in the diced potatoes. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it simmer for about 10 minutes until the potatoes are halfway cooked.
  4. Add White Beans and Simmer: Stir in the drained white navy beans and bring the soup back to a simmer. Continue cooking for another 10 minutes or until the potatoes are fully tender.
  5. Finish and Serve: Once the potatoes are tender, remove the bouquet garni. Optionally, thicken the soup slightly by mashing a few spoonfuls of the potatoes directly in the pot. Taste and adjust the seasoning with additional salt or pepper as needed. Serve hot, garnished with a dollop of sour cream and chopped fresh chives.

Notes

  • If you prefer a smoother texture, blend a portion of the soup before adding the beans.
  • Use low-sodium vegetable broth to control the saltiness.
  • Sour cream can be substituted with Greek yogurt for a healthier alternative.
  • Make sure to clean leeks thoroughly to avoid gritty texture.
  • Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: potato leek soup, white bean soup, vegetarian soup, healthy soup, comfort food, easy soup recipe

Find it online: https://platedbyemma.com/potato-leek-and-white-bean-soup-recipe/