There is only one word to describe this soup—comfort. It’s thick, creamy, and bursting with flavor. Leeks are often underutilized in the kitchen, but they’re a phenomenal source of vitamins and antioxidants, not to mention quite delicious.
- 1 tablespoon olive oil
- 4 leeks, sliced
- 3 garlic cloves, chopped
- 4 russet potatoes, cubed
- 4 cups vegetable broth
- 1 (14-ounce) can white beans
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon parsley
- Sea salt and pepper, to taste
Sauté leaks in oil over medium-high heat for about five minutes, until softened.
Add garlic and potatoes and sauté two more minutes.
Add broth, beans, and spices.
Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
Remove from heat and puree mixture in a blender. If soup is too thick, add water until desired consistency is reached.
Add salt and pepper, to taste.
Recipe courtesy of The Chopra Center