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 1/4 inch half rounds
- 1/2 onion, chopped
- 3 tablespoons olive oil
- 3 ribs celery, chopped
- 4 cloves of garlic, minced
- 1/2 pound fingerling potatoes, cut lengthwise (or an equal measurement of russet or yukon golds, chopped)
- 1/2 cup fava beans, rinsed with cool water
- 8 cups un-chicken broth (or chicken broth for non-vegetarians)
- Clean the cut leeks by soaking them in a bowl of water for 10 – 15 minutes.
- Remove the leeks from the water, rinse and drain.
- Heat the olive oil over medium-low heat. Add the leeks and onions – cooking and stirring about 10 minutes until softened.
- Add the celery and continue to cook and stir another 5 – 10 minutes.
- Add the garlic and cook and stir 2 – 3 minutes.
- Add the potato, broth, fava beans, salt and pepper to taste bringing to a slow bowl.
- Reduce the heat to low and cook 25 – 30 minutes covered – stirring occasionally until beans and potatoes are tender.
- Allow the soup to cool slightly and remove approx 3 cups to puree and add back to soup.
- 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.