Velvety White Bean and Leek Soup
Velvety White Bean and Leek Soup is the ultimate comfort food for chilly days. This creamy, dreamy soup combines earthy leeks and rich white beans, creating a dish that’s both satisfying and nourishing. Perfect for cozy gatherings or meal prep, it’s a simple yet impressive recipe that will have your friends and family asking for seconds. Enjoy this luscious blend of flavors that warms the heart and soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 large leeks (cleaned and sliced)
- 1 can (15 oz) white beans (or 1 cup dried beans, soaked overnight)
- 4 cups low-sodium vegetable broth
- 3 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
- 2 tbsp fresh thyme or parsley (chopped)
Instructions
- Clean the leeks thoroughly to remove any sand. Slice them thinly.
- In a large pot over medium heat, add olive oil. Sauté leeks and garlic until soft and fragrant, about 5 minutes.
- Stir in white beans and vegetable broth; bring to a simmer.
- Cook for about 20 minutes until everything is tender.
- Blend until smooth using an immersion blender or in batches with a regular blender.
- Season with salt, pepper, lemon juice, and fresh herbs to taste.
- Serve warm, drizzled with olive oil or garnished with extra herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Substitute sweet onions or shallots for leeks if preferred. For a vegan version, ensure all toppings are plant-based. Adjust consistency by adding more broth if soup thickens too much.