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
Units
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- 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
- 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.