Fall is upon us, and what better way to warm up then a nice bowl of piping hot soup. There’s something about that intense aroma that fills the house when a pot of soup simmers away that helps up cozy up on the couch just a little bit more comfortable.
This meatless Monday we take a healthier spin on the classic potato and leek soup which is usually drenched in heavy cream which in turn adds calories and packs on the pounds. Just because we leave out the cream, doesn’t mean we leave out the creamy texture or flavor.
Substituting cannellini beans for the heavy cream provides this soup with phenomenal creaminess, protein and fiber. You won’t miss the unwanted calories, guaranteed.
We really recommend doubling the ingredients when making this soup then freezing the rest for another evening or enjoying it for lunch throughout the week. Otherwise the following makes enough for 4 hearty bowls of soup which pair great with a rustic slice of whole wheat bread. Warm up and enjoy!
• 1 pound of russet or yellow potatoes, cut into cubes with the skin on (this is where the fiber lives!)
• 3 medium leeks, cut roots and green tops off, slice length wise- rinse well- then thinly slice
• 1 can cannellini or white beans, drained and rinsed
• 1 tablespoon olive oil
• 3-4 cloves of garlic, minced
• 4 cups vegetable broth (see here for homemade vegetable broth)
• Sea salt and pepper to taste
• ¼ cup sliced chives or green onion
• Garnish with fresh dill (optional)
Over medium heat, add a glug of olive oil and sliced leeks. Sauté until they become fragrant and soft, about 3-4 minutes. Add cubes potatoes and garlic, stir for a few minutes.
Next add your vegetable broth and salt. Let this all come to a boil then turn down the heat, cover and let this all simmer for about 15 minutes. You want the potatoes to be tender, not soggy. Stir in the beans the last five minutes of your potatoes cooking.
After your potatoes have softened, it’s advised to remove from heat for a bit to blend IF you are using a blender to mix this up; otherwise a hand immersion blender (like this one here) works best. Blend the soup up in batches (if you are using a blender) to desired consistency; slightly chunky gives it a good rustic texture. Return back to the pot, add pepper and warm the soup back up. Stir in chives or green onions. Garnish with dill.