Potato, Leek & White Bean Soup

Introducing is your new favourite potato soup!

The combination of the earthy rich soup, with the crispy croutons and the sweet caramelised onions is just delicious!

This soup is the perfect weeknight meal or a comforting lunch when it's colder outside.

The soups and all its trimmings is made with only 10 ingredients and so easy to make. No cream or any dairy/dairy alternative ingredients are needed - it's just a blend of vegetables.

A few weeks ago I wrote about a book which my mom inherited from my grandmother and this is my take on the potato soup from that book. The book was published in the 1950's and is basically a 'How to be the perfect housewife in the kitchen'.

Read more about this fascinating book in my kitchen diary section here.

THIS SOUP IS

• gluten-free

• low fat

• dairy free

• nut free

• healthy

• vegan

• budget - friendly

• and super easy to make

TO MAKE THIS YOU WILL NEED

• a couple potatoes

• a leek

• vegetable stock

• a can of white beans, such as cannellini beans

• herbs such as thyme or parsley

• garlic

• Salt & pepper to taste

AND TO SERVE

• a fresh lemon

• an onion for the caramelized onions

• croutons or crispy beans

SKIN-ON OR PEALED POTATOES?

Potatoes are loaded with important nutrients such as Potassium, Vitamin C & Fiber.

Boiling potatoes without the skin can lower some of these nutrients. Boiling them with the skin can help prevent them getting lost in the cooking water.

WHITE BEANS

Any cooked white beans can work in this recipe. I use canned cannellini beans today. They are high in protein and make the soup extra creamy.

A CRISPY ELEMENT

I love a crunchy element in my meals. With soups, I love something like freshly made croutons or crispy beans.

Here's how I make them.

TO MAKE THE CROUTONS

Cut day old-bread into bite-sized cubes. Drizzle with olive oil, sea salt and fresh thyme and roast in the oven until golden and crispy on the outside, but still soft inside.

TO MAKE CRISPY BEANS

Drain canned white beans, rinse and pat them dry with kitchen towel.

In a small bowl mix a teaspoon corn starch with a pinch of sea salt and a bit of onion and garlic granules.

Add the beans and mix to coat all over.

Transfer into an oven-safe bowl. Drizzle with a bit of olive oil and bake/ grill in the oven on high until crispy.

OTHER RECIPES YOU MIGHT LIKE

split pea soup

green immunity-boosting soup

jerusalem artichoke soup

POTATO, LEEK & WHITE BEANS SOUP

A creamy, earthy soup with sweet balsamic onions and crispy beans.

So comforting and delicious!

Serves: 2-3

Prep time: 5 min

Cooking time: 30 min

Total time: 35 - 40 min

Will it keep? Up to 3 days in the refrigerator, stored in an airtight container

INGREDIENTS

FOR THE SOUP

• 2 large potatoes (about 700g), peeled/skin-on and cubed

• 1 large leek, washed and finely sliced

• 1 1/2 cups vegetable stock, or as needed

• 1 can white beans, such as cannellini beans

• dried herbs of choice, like thyme or parsley (optional)

• sliced garlic

• Salt & pepper to taste

• lemon zest

FOR THE ONION (OPTIONAL)

• 1 large red onion, sliced

• 1 - 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• a pinch of salt

TO SERVE

• croutons

• lemon juice

• crispy white beans (recipe above)

INSTRUCTIONS

In a large pot, sauté the leek and garlic (if using) in a bit of olive oil for 7-8 min until soft and starting to caramelise.

Add the cubed potatoes and fry for another minute or so, stirring constantly.

Add the vegetable stock and herbs of choice and cook on low for 15 - 20 min or until the potatoes are soft and tender. Cook with the lid on.

For last few minutes of cooking add the white beans and 1 teaspoon lemon zest.

Meanwhile heat a saucepan on low and once hot add 1 -2 tbsp olive oil and the onions. Fry on low for 10 minutes until soft and starting to golden. Add the balsamic vinegar, season with salt & pepper and fry for another 5 - 10 min. They should be soft, sticky and caramelised.

Once the soup is cooked, use a stick blender to blend until creamy and smooth. If the soup is too thick add a bit more liquid.

Bring the soup back to boil for another minute or so. Taste and adjust seasoning as needed.

Before serving add a squeeze of lemon juice to the soup.

TO SERVE

Divide the soup between the bowls and top with the caramelised onions, crispy beans and croutons.

Add another squeeze of lemon juice if you wish.

HAVE YOU MADE THIS RECIPE?

Let me know if you made this and tag me on Instagram