potato and leek soup
Soup // Mains // 4-6 servings
Butter, a generous amount (20g) to cook leeks in
2 heaped teaspoons minced garlic
2 leeks, white and light green parts
4 cups vegetable broth
1 tsp dried thyme
1 bay leaf
1 can (~400g) cannellini beans, drained and rinsed (or another white bean)
Pinch salt, to taste
Peel potatoes and cut into chunks. Wash and slice the white and light green parts of leeks.
Heat butter in a large pot over medium heat. Once butter is melted and the pan is hot add the garlic and leeks to the pan and cook until leeks are soft.
Then add chopped potatoes, broth, thyme, and bay leaf. Bring to a boil and then reduce to a simmer. Simmer until potatoes are cooked.
Remove bay leaf.
Scoop one large mug of soup out and put it in a blender or food processor. Add the white beans and puree until smooth.
Add pureed mixture back into the pot with the rest of the soup. Taste and add a pinch of salt if it needs it. Either serve the soup as is or blend to your liking.