Potato and Leek Soup with a Twist
This potato and leek soup is a comforting classic with a twist, thanks to the addition of creamy cannellini beans. It's a quick and easy recipe perfect for a cozy meal. Serve it with crusty bread and a garnish of cream and parsley for a delightful experience.
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Ingredients
extra virgin olive oil2tbsp
brown onion, diced1
garlic, crushed1clove
medium potatoes, washed, peeled and cubed5
leeks, halved, thinly sliced2
vegetable stock1L
canned cannellini beans, rinsed420g
salt and pepper to taste1dash
roughly chopped parsley to serve1bundle
Nutrition (per serving)
Calories
130.6kcal (6.53%)
Protein
6.4g (12.8%)
Carbs
14.0g (5.1%)
Sugars
0.7g (1.4%)
Healthy Fat
7.7g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Potato and Leek Soup with a Twist
- Step 1
Heat oil in a large soup pot over medium-high heat. Add the onion and garlic and cook, stirring for 2 minutes or until the onion softens.
- Step 2
Add the potato and leek and cook, stirring, for 5 minutes.
- Step 3
Add the stock and bring it to a boil. Reduce the heat to a gentle simmer and cover for 15 minutes.
- Step 4
Add cannellini beans to the pot and simmer, uncovered, for 5 minutes.
- Step 5
Remove from heat and allow to cool for 5 minutes.
- Step 6
Blitz using a stick blender until smooth.
- Step 7
Serve with crusty bread and garnish with cream and chopped parsley.
Nutrition (per serving)
Nutrition (per serving)
Calories
130.6kcal (6.53%)
Protein
6.4g (12.8%)
Carbs
14.0g (5.1%)
Sugars
0.7g (1.4%)
Healthy Fat
7.7g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, you can use chicken stock instead of vegetable stock.
If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
Add a pinch of nutmeg for a warm, earthy flavor.
FAQS
Can I use a different type of bean?
Yes, you can substitute cannellini beans with other white beans like navy beans or great northern beans.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months. Thaw and reheat before serving.
What can I use instead of a stick blender?
You can use a countertop blender or food processor. Blend in batches to avoid overfilling.
Can I make this soup vegan?
Yes, the recipe is already vegan as long as you use vegetable stock and skip the cream garnish.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia