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Related Video: Cream of Asparagus Soup
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Cal/Serv:
266
In this one-pot bean and potato soup, a simple combination of potatoes, leeks, and fresh lemon is transformed into something wholly unique, delicious, and now irresistible to me—whether it’s for a cozy group dinner or ladled for one (preferably with a side of crusty bread and glass of wine).
Beyond its incredible taste, what makes this recipe truly great is its ease and adaptability. Alongside pantry staples of potatoes, beans, and lemons, you can switch up the herbs to match the season—rosemary in winter or parsley and dill in spring. You can blend a portion of this soup if you prefer a creamier base, or leave it be if you enjoy a chunkier soup. But don’t skip the Parmesan rind; it adds a subtle nuttiness and salty richness to the broth (I always keep a couple stashed in my freezer for this purpose). One more thing to love? It’s ready in under an hour.
If you’re planning to make ahead, this soup can be stored in an airtight container in the refrigerator (leftovers are delicious!) up to 5 days or in the freezer up to 3 months.
Tried this recipe? If so, please let us know how it went in the comments below!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil, plus more for drizzling
- 3
large leeks, rinsed, tough outer layer removed, light green and white parts only, sliced into thin half-moons
- 1
large stalk celery, sliced about 1/4" thick (about 1/2 c.)
Kosher salt
Freshly ground black pepper
- 3
cloves garlic, finely chopped
- 1 tsp.
Italian seasoning
- 2 lb.
waxy yellow potatoes, cut into about 3/4" pieces
- 2
(15-oz. cans) white beans, rinsed, drained
- 4 cups
low-sodium vegetable broth
Zest and juice of 1 large lemon
- 1
Parmesan rind (about a 2" chunk)
- 1
small bay leaf (optional)
- 1/2 cup
chopped fresh parsley or dill or 1/4 c. chopped fresh rosemary
Finely grated Parmesan and toasted baguette (optional), for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add leeks and celery; season with salt and pepper. Cook, stirring occasionally, until softened, about 10 minutes. Add garlic and Italian seasoning; cook, stirring, until fragrant, about 1 minute more.
- Step 2Add potatoes, beans, broth, lemon zest, Parmesan rind, bay leaf (if using), and 1 cup water; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until potatoes are tender, about 20 minutes.
- Step 3Discard Parmesan rind. Blend about one-quarter of soup with an immersion blender or handheld masher. Stir in lemon juice and parsley; season with salt and pepper.
- Step 4Ladle soup into bowls. Drizzle with oil. Sprinkle with Parmesan and serve with toast alongside (if using).
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