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!

Vegetarian Potato Leek and White Bean Soup

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.

Vegetarian Potato Leek and White Bean Soup

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!

Kale Sausage and Gnocchi Soup

Vegetarian Potato Leek and White Bean Soup

Indian Lamb and Potato Stew 

Vegetarian Potato Leek and White Bean Soup
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Vegetarian Potato Leek and White Bean Soup

Creamy Vegetarian Potato Leek and White Bean Soup

  • Author: Country Cleaver
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

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!

Ingredients

Scale
  • 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

Instructions

  1. In a large pot, or enameled dutch oven, melt the butter over medium heat.
  2. 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.
  3. Add in the potatoes, with the remaining Italian seasoning, minced dried onion, and roasted garlic. Stir together until the mixture becomes fragrant.
  4. 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.
  5. Add in the beans to heat through. You do not want to add them much earlier and risk them getting too mushy.
  6. 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.
  7. 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.