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Creamy one-pot potato leek soup with white beans in a rustic bowl, topped with cannellini beans, fresh thyme and leek rings

Creamy One-Pot Potato Leek Soup with White Beans

A silky, cozy potato leek soup that gets its creaminess from blended white beans instead of heavy cream. One pot, pantry-friendly, and ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter or olive oil
  • 3 cups leeks white and light green parts only, thinly sliced (about 2 large leeks)
  • 1 lb Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 3 cloves garlic minced
  • 2 tsp fresh thyme leaves or 3/4 tsp dried thyme
  • 4 cups low-sodium vegetable broth any low-sodium broth works
  • 15 oz cannellini beans 1 can, drained and rinsed
  • 1/2 cup milk 1% or 2%
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper

Method
 

  1. Melt the butter in a large pot over medium heat. Add the leeks and cook 5-6 minutes, stirring occasionally, until soft and translucent.
  2. Add the garlic and thyme and cook 30 seconds, until fragrant. Stir in the potatoes and broth, bring to a boil, then reduce the heat and simmer, partially covered, 15-18 minutes, until the potatoes are fork-tender.
  3. Stir in the cannellini beans and simmer 2 minutes more. Off the heat, blend the soup with an immersion blender until mostly smooth, leaving a few chunks for texture (or blend half in a countertop blender and return it to the pot).
  4. Stir in the milk, salt, and pepper and warm over low heat 2-3 minutes; do not let the soup boil once the milk is in.
  5. Taste and adjust the salt and pepper, ladle into bowls, and serve hot.