Leek and potato soup is a classic, simple, cosy, and hard to beat on a cold day. This version keeps everything that makes it so comforting, with one small twist: a jar of white beans blended in for a fibre boost and a lovely creamy texture.
I’ve used Bold Bean Co white beans here because I find they’re the best for flavour, and the stock they come in is delicious, so it all goes into the pot. If you can’t get hold of them, 2 tins of drained cannellini or butter beans work well too; just top up with a little extra stock. Adding beans is an easy way to get more fibre into a dish, and they’re also a good source of folate, iron, magnesium and potassium.
It serves 8, so it works well for feeding a crowd or for lunches through the week. Stir through a little Dijon at the end for a gentle tang, top with grated cheddar and serve with toasted sourdough.
For an extra protein boost, as well as the cheddar, try adding shredded leftover roast chicken, crispy bacon, fried firm tofu, feta cheese, a spoonful of Greek yoghurt or a sprinkle of toasted pumpkin seeds.
Ingredients
2 tablespoons olive oil
15 grams butter (a knob)
400 grams leeks, chopped
2 garlic cloves, finely chopped or grated
500 grams potatoes, peeled and cut into 1cm cubes
1 jar Bold Bean Co white beans, including the liquid
1.3 liters vegetable or chicken stock
2 parsley sprigs (optional)
2 teaspoons Dijon mustard, up to 4 tsp to taste (optional)
2 teaspoons sea salt flakes
1 good grind of black pepper
method
Soften the leeks: Heat 2 tablespoons olive oil and 15 grams butter (a knob) in a large pan. Add 400 grams leeks, chopped, and fry gently for 7 minutes 07:00 until softened but not fully cooked. Keep the lid on for the first few minutes to get them going.
Add the garlic: Add 2 garlic cloves, finely chopped or grated, and cook for about a minute.
Simmer: Add 500 grams potatoes, peeled and cut into 1cm cubes, 1 jar Bold Bean Co white beans, including the liquid, and 1.3 liters vegetable or chicken stock. Cook for about 20 minutes 20:00, until the potatoes are cooked through. Add 2 parsley sprigs (optional) if using.
Blend: Blitz with a hand blender until smooth-ish. Don't blend for too long, or the starch released from the potatoes will make the texture gloopy.
Season: Stir in 2 teaspoons Dijon mustard, up to 4 tsp to taste (optional) if using, then season with 2 teaspoons sea salt flakes and 1 good grind of black pepper. Taste and adjust.
Serve: Top with grated cheddar and serve with toasted sourdough.