Potato Leek Soup with White Beans

Spring weather is so fickle!  In Ohio, we can be wearing shorts one day and have snow the next.  It's a great time to embrace warming soups that use fresh spring produce.  This week the grocery had wonderful looking leeks, which are not in the menu plan, but called to me regardless.  This recipe is a great way to use those garden fresh leeks, with white beans and lentils added in to make it hearty enough to be a satisfying main dish on a vegan night.

Potato Leek Soup with White Beans

2 Tbsp extra virgin olive oil
3 large leeks, white and light green parts only
1 stalk celery, chopped
3 large carrots, diced
2 garlic cloves, minced
1 tsp himalayan pink sea salt, coarse kosher salt, or herbamare
4-5 yukon gold potatoes, cut into 1/2" thick half moons (4-5 cups)
6-8 red potatoes, cut into 1/2" thick half moons (4-5 cups)
1 can navy beans, drained and rinsed
1/3 c red lentils, rinsed
6 c vegetable broth
1/2 c white wine (I use moscato! It adds a hint of sweet the kids like.)
black pepper to taste


Trim the dark green tops and roots from the leeks and toss them in the garden to compost.  Slice the remaining leeks in half lengthwise and rinse.  Cut crosswise into 1/4" thick half moons.  Heat 2 tbsp olive oil over medium heat in a heavy bottomed soup pot.  Add leeks, celery, carrots, minced garlic, and salt.  Cook, stirring occasionally, until leeks are softened and lightly browned, about 7-10 minutes.

While the leeks are cooking, cut the potatoes in half lengthwise and then slice into 1/2" thick half moons.  Remember to give the leeks an occasional stir!

Add the vegetable broth, wine, potatoes, beans and lentils to the softened leeks.  Bring to a boil, then lower heat to a simmer and cover.  Cook until the potatoes are soft, about 30 minutes.  Remove from heat.  Puree soup to desired consistency with immersion blender.  (I like to leave it a bit chunky.)  Add salt and pepper to taste.

Serve warm with salad and berries for a colorful meal.

Options:

If you are able to have dairy, add in 1/2 cup of shredded cheese and 1/2 c whole milk after blending, and stir to melt.

To add a bit of extra creaminess for dairy free folks, stir in 1/2 cup of your favorite dairy free milk after removing from heat.  Blend to desired texture.

If you are lucky enough to have children who do not boycott any dish with rosemary, add 1 tsp of rosemary with the vegetable broth.