- This topic has 1 reply, 1 voice, and was last updated July 23, 2017 at 12:00 am by .
- July 23, 2017 at 12:00 am #379810
Potato, Leek, and White Bean Soup
1 tsp 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
15-oz can no added salt white beans
1/2 tsp freshly cracked black pepper
cooked, crumbled bacon
nonfat plain Greek yogurt
Heat oil over low heat in the bottom of a heavy-bottomed pot.
Chop leeks and save greens for another use.
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 min. 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 tsp of chives, and a tsp of crumbled bacon (optional).
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