Rustic Potato Leek Soup

My Rustic Leek and Potato Soup is full of flavor and thickened with earthy fava beans.

It can be made several days in advance or is perfect for a quick week night dinner.




Rustic Leek and Potato Soup
  • 2 leeks, trimmed and split lengthwise, cut ¼ inch half rounds
  • ½ onion, chopped
  • 3 tablespoons olive oil
  • 3 ribs celery, chopped
  • 4 cloves of garlic, minced
  • ½ pound fingerling potatoes, cut lengthwise (or an equal measurement of russet or yukon golds, chopped)
  • ½ cup fava beans, rinsed with cool water
  • 8 cups un-chicken broth (or chicken broth for non-vegetarians)
  1. Clean the cut leeks by soaking them in a bowl of water for 10 - 15 minutes.
  2. Remove the leeks from the water, rinse and drain.
  3. Heat the olive oil over medium-low heat. Add the leeks and onions - cooking and stirring about 10 minutes until softened.
  4. Add the celery and continue to cook and stir another 5 - 10 minutes.
  5. Add the garlic and cook and stir 2 - 3 minutes.
  6. Add the potato, broth, fava beans, salt and pepper to taste bringing to a slow bowl.
  7. Reduce the heat to low and cook 25 - 30 minutes covered - stirring occasionally until beans and potatoes are tender.
  8. Allow the soup to cool slightly and remove approx 3 cups to puree and add back to soup.
  9. If you prefer your soup more "brothy" then puree less than 3 cups.
If you don't have Fava Beans - add another potato or just leave them out and soup will not be as thick. They are wonderful though and keep in the pantry as they are a dried bean.


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