Ingredients
- 1 Tbsp. olive oil OR 1 Tbsp. bacon drippings
- 1 leek, white and pale green parts only, thinly sliced or 1/2 small sweet onion, sliced
- Salt and ground black pepper
- 12 oz. to 1 lb. russet potatoes, peeled and cubed
- 1 1/2 to 2 cups cooked beans such as lima or cannellini
- 1 cup vegetable or chicken broth
- cooked crumbed bacon, shredded cheese or snipped fresh chives, optional garnish
Directions
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Heat the olive oil or bacon drippings in a large saucepan over medium heat. Add the leeks and a small pinch of salt and cook, stirring frequently for 3 minutes.
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Add the potatoes and beans and stir to coat. Add the broth and enough water to just cover. Bring to a boil, reduce heat and simmer, 25 to 30 minutes or until potatoes are tender. Using an immersion blender, puree soup to desired consistency, adding more water or broth if necessary. Season to taste with salt and pepper. Garnish with bacon, cheese or chives, if desired.