Potato, Leek, and White Bean Soup Thursday, November 9, 2017


1 teaspoon olive oil
3 cloves garlic, smashed
1 leek, cut in half lengthwise and rinsed
4 cups potatoes, peeled and cubed
3 cups low sodium chicken or vegetable broth
1 (15-ounce) can no added salt white beans
1/2 teaspoon freshly cracked black pepper
Cooked, crumbled bacon (optional)
Chopped chives
Nonfat plain Greek yogurt (optional)


Heat oil over low heat in the bottom of a heavy-bottomed pot. Chop leeks and add the white part of leeks and garlic to the stock pot and cook, stirring, until softened. Add potatoes and broth and simmer, covered, until potatoes are soft, about 20 minutes. Remove from heat and transfer all contents to a blender. Add white beans and pepper and blend until smooth. Pour into bowl and garnish each with a dollop of yogurt, a teaspoon of chives, and a teaspoon of crumbled bacon (optional).