Creamy Vegetarian Potato Leek and White Bean Soup
Indian Lamb and Potato Stew Use your blender for more than whipping up smoothies! With winter coming, make a delicious creamy vegetarian potato leek and white bean soup to keep you warm! Gluten free, dairy free, and vegetarian, this will keep you warm and satisfied all winter long!
And with the holidays coming up, bring a little holiday cheer to your kitchen with a new Wolf Gourmet Blender on your very own counter! See the details below on how to win one! Yes, I’m giving one away!
Seattle is plunging into winter, having beaten all records with our first snowfall happening in October, and with that came all my fuzzy sweaters, wooly socks and my big tall winter boots! I live for chilly days of walking the dog and coming home to sit on the couch with Ben, light a fire, and watch Harry Potter all day. Yup, I’m a nerd. And a homebody.
But what is more is that when the weather turns, I get a little nostalgic for soup. Bear with me. Whether it is my dad’s ham hock and bean soup, or step dad’s famous clam chowder, I get a little reminiscent about warm cozy days with my family growing up. If smells evoke memories then soup on the stove with your family around is one of the best ones.
Now that I have my own little family, it’s time to keep that tradition going and I think I have our new go-to Keno family soup. The best part is that it is a cinch to make, and healthy! With roasted garlic it will fight off any impending winter cold, and it is hearty enough to stick to your bones, even when you realize that it is vegetarian friendly, gluten free, and dairy free! There are no thickening agents added, no flour, grains, meat, or dairy so if you want a stick to your bones meal, but don’t want to be weighed down this is going to be your new favorite soup, too!
The ingredients in this Creamy Vegetarian Potato Leek and White Bean Soup are simple enough, potatoes, leek, white kidney beans, stock, roasted garlic, and spices. I love that this soup is unpretentious and rustic and oh so warm. To keep it healthy, I used my new Wolf Gourmet Blender to blitz half of it until smooth and creamy before adding it back into the main soup pot to finish cooking.
The blending of half the soup gave it a silky texture, and acted as a mild thickener for the soup. So instead of adding flour or cornstarch to thicken it, I let the ingredients and the blender do the work for me!
Unlike some other high end blenders I have tried before, I was unsure of what a blender could to do change my mind and really blow me away. They had been fine before, making a decent smoothy… meaning they blended ice and fruit and gave me the end result while still finding some large ice chunks in the bottom of the carafe. But when I made our first smoothies, they were light and fluffy, creamy and completely smooth. I had never been more giddy for a smoothie!
And then using it to tackle this Creamy Vegetarian Potato Leek and White Bean Soup was a breeze.
If you like soup, here are a couple more options that I love!Print
Creamy Vegetarian Potato Leek and White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
With winter coming, make a delicious creamy vegetarian potato leek and white bean soup to keep you warm! Gluten free, dairy free, and vegetarian, this will keep you warm and satisfied all winter long!
- 4 Tbsp (1/4 cup) Unsalted Butter
- 2 1/2 cup finely chopped Leeks, white and light green parts only
- 2 pound Yukon Gold Potatoes, diced into bite sized pieces
- 1 1/2 tsp Italian Seasoning
- 1 tsp Dried Minced Onion
- 1/4 cup Roasted Garlic, mashed
- 3 1/2 cups Vegetable Broth or Low Sodium Chicken Broth
- 1 can White Cannellini (White Kidney) Beans, drained and rinsed
- In a large pot, or enameled dutch oven, melt the butter over medium heat.
- Once the butter is melted and simmering, add in the leeks and saute in the butter until wilted and the ends start to turn golden brown.
- Add in the potatoes, with the remaining Italian seasoning, minced dried onion, and roasted garlic. Stir together until the mixture becomes fragrant.
- Whisk in the vegetable broth (or chicken broth if you prefer). Bring the mixture to a simmer and cook until the potatoes are softened through when they are pierced with a fork.
- Add in the beans to heat through. You do not want to add them much earlier and risk them getting too mushy.
- Take half of the soup mixture and blend it until smooth in the Wolf Gourmet Blender. Once the soup is smooth, stir it back into the pot with the remaining soup.
- Stir until combined and heated completely. Serve immediately with crusty bread.
*Fine Print* I was provided a Wolf Gourmet blender to try and use. I do love it as much as I say I do, and all opinions are my own.
Um, this soup! Even if I don’t win I’m going to have to make this. Thanks for the chance to win!
Broccoli cheddar soup, my favorite!
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I’d make a butternut squash soup!
I would make broccoli cheddar soup… my favorite!
I would make asparagus and roasted garlic soup… for the fall/winter season.
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Sooo…I don’t cook but I will happily eat whatever my amazing wife will make in it!
Mmm I’d try to make Beecher’s tomato soup!
I would make blueberry sorbet first.
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I’ll probably make baby food for my daughter.
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This soup is GORGEOUS! Perfect the colder nights we are having!
I would make garlic hummus.
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i would make a quick smoothie so i can think about what i could make some nut butter one thing
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I love leeks, but never tried them in a soup. This looks delicious.
And the first thing I’d make in it is a smoothie with kale – need a blender strong enough to crush through it.
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Of course I subscribe by e-mail! I’d follow you anywhere!
This soup sounds delicious! If I won the blender I’d want to make a soup first. This one sounds perfectly rich and filling!
I’d make mushroom soup and this one, too!
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I need a new blender to make smoothies and purée soups after my gum graft surgery. 😕 Pick me please! 😉
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I would make carrot cumin soup!
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I have a sneaking suspicion this soup is the first thing I’d have to make in the blender! 🙂
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I would try making the soup recipe you just gave and a smoothie bowl
I would make broccoli cheddar soup
First thing would be this soup. Sounds super.
2nd thing, most likely a margarita, and give me no grief about it being winter. Joe
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I would make some smoothies first!
I just made a white bean and roasted garlic dip last night and it was a huge hit. I kept thinking it’d make for a fantastic soup, which would probably be the first thing I’d do if I won this blender. 🙂
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I would make peach bellinis to celebrate our new home.
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I became a subscriber and happy to find this recipe to add to our family Thanksgiving to accommodate special diets.
Maybe a cauliflower soup with caramelized onions.
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If I win the first thing I will make is broccoli and cheese soup! It’s one of my favorite Fall soups and this blender would make it so easy to make!
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A nice huge green smoothie to offset all these holiday treats I’ve already been consuming 😉
I would use it for baby food! I am not sure if the giveaway is closed, I apologize if it is!
I would make a delicious autumn squash soup.
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I would make spinach basil pesto
Super thick milk shake!
Cream of cauliflower soup! Or a breakfast smoothie, I suppose it depend on the time of day 🙂
i would make my daily smoothie probably first, but then definitely try out this soup recipe.
What a great recipe just in time for the sweater weather, Megan! Thanks a lot for sharing this to us! You’re a life-saver! Let me share my little knowledge on some of the ingredients. I’ve read that the white kidney Cannellini beans can be substituted with the dark kidney beans although it’s not advisable when recipes require pureed white kidney beans. Do you think doing so to this recipe won’t mess it up? I also love the fact that you used potatoes for this soup because I am such a big potato lover! In instances wherein potatoes are unavailable, would you recommend other vegetables?
The first thing I would make is a creamy tomato basil soup!
I would make a margarita!
I follow Country Cleaver on Facebook! Congratulations on your success since meeting you at a PW book signing and super congratulations on your new baby boy!
Well, seeing that I am bookmarking this page for this recipe. I may guess that it would be this soup OR peanut butter for my sons lunch.
I would make smoothies first!
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Oh my goodness, that looks delicious and so comforting! I would use this gem to make my Nana’s homemade french onion soup! She passed away last year and I miss her terribly.
Happy Holidays! xo
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I’d make our “famous” Swedish pancakes.
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First thing would be smoothies (my kids have them almost everyday for breakfast and our blender is terrible)!! This would be great for all kinds of soups and goodies, as well!!
I would make the brown butter, leek and turnip soup. It sounds delicious!
i would probably make tomato soup,im an email subscriber.
smoothies and ice cream!
I’d make this soup! It looks so good!!
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