Soup / British
Leek Potato White Bean Soup
Soft leeks, potatoes and white beans blend into a creamy soup without dairy. Thyme and a little lemon keep the gentle flavors balanced.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a saucepan over medium heat. Cook leeks gently for 8 minutes without browning.
Add potatoes, beans, stock, thyme, salt and pepper. Bring to a boil.
Simmer for 18–20 minutes until the potatoes are soft enough to crush with a spoon.
Blend until creamy with an immersion blender and stir in lemon juice.
0 of 4 steps complete
A little kitchen know-how
- Wash sliced leeks in a bowl of water to remove grit between the layers.
Make it yours & keep it well
Keep half the soup unblended for a chunky version.
Storage: Refrigerate for 3 days; reheat gently, adding water if thick.
Estimated nutrition per serving
300 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat gently, adding water if thick.
Can I adapt this plant-based recipe?
Keep half the soup unblended for a chunky version.
Keep the good food coming.
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