Potato Leek Soup (thickened with white beans)

Leeks, 4 cups (5-6 small, 3-4 medium)
3 cloves garlic
generous pinch of salt
cayanne or white pepper (according to taste)
Potatoes, 4 cups diced
White beans, 2.5 cups
broth, 3-4 cups
part of the rind of parmesan or romano cheese (can do without, but it adds a richness and saltiness)
Water as needed for desired consistency

Put leeks (cut thin and washed) with garlic into the olive oil, salt, and pepper, and cook on medium for about 25 minutes-- to soften, not brown-- stirring occasionally.

If using dried beans, you'll need to soak and pre-cook them (I cooked mine in the broth with the cheese rind), but if you're using canned, you can add them at the end of the process, but be sure to rinse them!

Cook the diced potato in the broth (and water if you need more to cover them adequately) with the cheese rind (and beans if they need additional softening). When potatoes and leeks are both softened, add the leeks to the soup pot (and canned beans if using). Cook together for another few minutes.

For a smooth soup, use an immersion blender or blend in batches. If you like lots of chunks, you can just mash the potatoes with the back of a spoon, but you'll still want to puree the white beans for a thick, rich broth.

Serve hot, or store in refrigerator. Add cheese, herbs, etc. to taste and serve hot or cold.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user APRIL1X.