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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
Add the potato and leek and cook, stirring, for 5 minutes.
Add the stock and bring it to a boil. Reduce the heat to a gentle simmer and cover for 15 minutes.
Add cannellini beans to the pot and simmer, uncovered, for 5 minutes.
Remove from heat and allow to cool for 5 minutes.
Blitz using a stick blender until smooth.
Serve with crusty bread and garnish with cream and chopped parsley.
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.
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.
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.
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