This soup came to be after the need for a major fridge clean out. We had potatoes and leeks needing to be used. Throw in some white beans and you’ve got a delicious, warming, and well-balanced supper in no time flat.
3 medium-sized baking potatoes, cubed into 1/2 inch
3 large leeks, ends and greens sliced off, cut lengthwise and rinsed, and then cut width-wise into slices
2 cloves garlic, minced
2 Tbsp extra-virgin olive oil, organic grass-fed butter, or coconut oil
2 15-oz cans cannellini beans (drained and rinsed)
5 cups broth of your choice (veggie, beef, chicken) - either your own homemade or store-bough low-sodium variety
Pinch of chili flakes
1.5 tsp dried Herbes de provence
1 Tbsp fresh tarragon, minced
In large soup pot, heat oil, butter or coconut oil over medium-high heat until shimmering.
Add chili flakes and cook until fragrant, but not burned.
Add leeks and garlic into the pot and cook until soft.
Add in potatoes and beans, and cover with broth.
Bring to a boil. Then cover the pot and simmer until your potatoes are soft.
Add Herbes de Provence.
Top with fresh tarragon.