If you’re looking for a quick and easy meal to put together for middle of the week, then this is it. Takes about 30 minutes to put together and will make for excellent leftovers. This White Bean Potato Leek Soup is wondrous comfort food and tastes better next to a fire ;). Serve it with my Rosemary Fennel Sea Salt bread and you’re fully set. P.s, this batch will create a large amount of soup, so I recommend either freezing it or sharing with friends and family! Naturally gluten free and vegan, it’s a meal for everyone to love and enjoy.
White Bean Potato Leek Soup w/ Rosemary Fennel Sea Salt Slice
Tis the season for warm, comfort food! This 30 minute White Bean Potato Leek Soup is just what we all need during these upcoming cold months. It's the perfect weekday dinner idea and makes for even better lunch leftovers. Made with nearly all local ingredients, it's the ultimate Leelanau County soup. Don't forget to pair it with the Rosemary Fennel Sea Salt Loaf on the blog, too!
- November 19, 2021
- ~10 bowls
- 30 min
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Ingredients
- 4 large leeks (cut the roots of and clean any dirt off the leeks), slice into about 1/2 inch pieces
- 3 tbsp Garlic Expressions dressing + marinade
- 3 cloves of fresh garlic, minced
- 1 carton of vegetable stock (~4 cups)
- 3-4 lbs potatoes (I used gold baby potatoes from our CSA box), diced into about 1-1/2 inch cubes
- 1 tsp sea salt (or to taste)
- 1 tbsp dried thyme
- 1 tsp celery salt
- 1 fennel bulb, diced into about 1 inch pieces
- 1 tsp black pepper, or to taste
- 1 can of white navy beans, drained and rinsed
- 1 can of coconut milk (refrigerated and only scoop the cream on the top out)
- 2-3 cups of water
Directions
- Step 1
- – In a large dutch oven or Insta Pot, add your sliced leeks, sliced fennel, celery salt, Garlic Expressions dressing + marinade.
- Step 2
- - Over medium heat, add the minced garlic and sauté for about 5 minutes until leeks are starting to get golden and appear translucent.
- Step 3
- - Then add diced potatoes, vegetable stock, sea salt and thyme. Give a good stir and place cover on and cook for about 15-20 minutes until potatoes are tender.
- Step 4
- - Then add in the can of white beans, the cream from the coconut milk and stir together again.
- Step 5
- - After a couple minutes, take about half to 3/4 of the soup and place in a high speed blender. Depending on if you want it more creamy or chunky. I pureed about 3/4 of the soup.
- Step 6
- - Then transfer the pureed portion back into the rest on the stove/Insta Pot and let simmer for about 5 minutes.
- Step 7
- - In a small frying pan, add about 1/4 cup leeks and 1-2 tbsp of Garlic Expressions and brown until crispy. These will be the crunchy toppings on your soup.
- Step 8
- - Slice up some green onions and a few sprigs of fresh rosemary.
- Step 9
- - Prepare a fresh loaf of my Rosemary Fennel Sea Salt bread to pair with this soup. The two pair perfectly together.
- Step 10
- - Once the soup has simmered and toppings are ready, serve right away.
- Step 11
- - I added a small drizzle of garlic oil over the top, but the toppings are up to you.
- Step 12
- - Hope you make and enjoy this soup for the upcoming chilly season!
