Creamy Leek Soup
Servings
4Serving size
2 1/2 cups soupThis recipe can easily be multiplied and makes very good leftovers.
Ingredients
| 2 tsp. Olive oil (divided) |
| 2 medium (about l2 ounces) Leeks (thinly sliced crosswise) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 4 cups No salt added vegetable stock |
| 1/4 tsp. Salt |
| 2 ounce Semisoft goat cheese |
| 1/2 tsp., ground Black pepper |
Instructions
Add the white part of the leeks and cook for about 3 minutes. Stir frequently.
Add the white beans, stock, and salt.
Reduce the heat and simmer for 40 minutes. Stir occasionally.
While the soup is simmering, place the remaining teaspoon olive oil in a large skillet over medium high heat.
Add the green part of the leeks and cook for about 5 minutes. Toss frequently and cook until wilted. Remove to a bowl and set aside.
After the soup has simmered, remove from the heat and let the soup cool slightly.
Using a blender or a stick blender, puree until smooth.
Add the goat cheese and puree.
Serve the soup topped with the green parts of the leeks and fresh pepper.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains goat cheese and may be safe for those who are lactose intolerant.
Recipe Notes
This soup is sort of like a warm vichyssoise, but with white beans for thickening instead of potatoes. The beans offer a lot of filling and satisfying fiber and also help thicken the soup. The creamy and savory goat cheese really rounds out the flavor.