Potato Leek Soup with White Beans & Thyme II
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Step 1:2 Tbls. Canola Oil4 leeks, Bottom 5” remove roots and leaves) sliced and washed Steps 2 and 3:2 lbs. potatoes, washed, unpeeled, chopped in small pieces (about 6 medium potatoes)3 large carrots, peeled and very thinly sliced (approximately 2 cups)1 stalk of celery, washed and thinly sliced1 15.5 oz. can of Cannellini (white kidney) beans, undrained2 cups water1 cup chicken broth1 Tbls. dried thyme (or 2 Tbls. fresh)1 Tbls. kosher salt1 tsp. black pepper 2 cups skim milk
Step 1:
In soup pot, sauté leeks in canola oil until they reduce by half their volume.
Step 2:
Prepare all of your vegetables. Add white beans, potatoes, carrots, celery, chicken broth, water and seasoning to the soup pot.
Step 3:
Boil for about 15 minutes or until potatoes and carrots are tender, whichever occurs first. Turn off heat, add milk and stir.
Step 4:
Use a blender or food processor to puree all or a portion of the vegetables (move them to the food processor using a slotted spoon). Return pureed mixture to pot and stir. Depending on how many “chunks” of vegetables you desire in the soup, repeat by using a slotted spoon to transfer the vegetables to the food processor.
Step 5:
Once pureed, reheat soup before serving.
Serving Size: Makes 6 2-cup servings
In soup pot, sauté leeks in canola oil until they reduce by half their volume.
Step 2:
Prepare all of your vegetables. Add white beans, potatoes, carrots, celery, chicken broth, water and seasoning to the soup pot.
Step 3:
Boil for about 15 minutes or until potatoes and carrots are tender, whichever occurs first. Turn off heat, add milk and stir.
Step 4:
Use a blender or food processor to puree all or a portion of the vegetables (move them to the food processor using a slotted spoon). Return pureed mixture to pot and stir. Depending on how many “chunks” of vegetables you desire in the soup, repeat by using a slotted spoon to transfer the vegetables to the food processor.
Step 5:
Once pureed, reheat soup before serving.
Serving Size: Makes 6 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 327.0
- Total Fat: 5.2 g
- Cholesterol: 2.5 mg
- Sodium: 1,534.9 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 13.0 g
- Protein: 14.8 g
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