Creamy Leek & Potato Soup With Beans

Let’s end the year with a recipe:

4 large leeks – greens removed and finely chopped

4 potatoes peeled, quartered and sliced

3T olive oil

3 cloves garlic, minced

6 C water

1/4 C miso, mild

salt and freshly milled pepper

1 can cannellini beans drained and rinsed

Soak leeks in a bowl of water once chopped to remove dirt.  Heat olive oil in a large stock pot.  Add leeks, garlic and potatoes and cook covered over low heat until softened (about 10 minutes).  Add the water and salt and bring to a boil.  Simmer partly covered for 30 minutes.  Process 1/2 the soup in a blender until creamy then return to pot.  Add miso (optional).  First, melt it in a bowl with broth.  Season to taste with salt and pepper.  Add beans and stir well.  Serve hot.


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