Leek & Potato with White Beans

1 cup dry cannellini beans cooked makes 2 cups (or 1 reg can)
tbs butter
tbs canola oil
8 c leeks white and light green part chopped
8 c potatoes diced
10 c chicken broth
2 bay leaves, salt and pepper

butter/oil combination maximizes flavour and minimizes burning.
to clean leeks. cut in 4" lengths then cut in half lengthwise rinse under water while thumbing/flipping the leeks layers like you were paging through a magazine or book

rinse beans and soak overnight in enough water to cover 1"(quick soak pour boiling water over beans enough to cover +1" let rest one hour) drain beans and put in pot with enough water to cover 1" bring to boil and then turn down to simmer 45 min to 90 min (depending upon freshness) I have a pressure cooker I just rinse beans add water and pressure cook on high for 25 min. clean and chop leeks. heat butter and oil in stock pot at med low heat when frothing stops add leeks stir and cover, stirring occasionally for 15-20 minutes until leeks are softened. meanwhile dice potatoes. when leeks softened add chicken broth, potatoes, and bay leaves salt and pepper to taste. Bring to a boil and simmer 20 minutes until potatoes soft. take off heat remove bay leaves and mash soup a little can be served hot or cold. topped with crumbled bacon or kielbasa but I like it as is

Serving Size: 10 2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LOOSELIPSH.