Ingredients:
2 tbsp Olive Us Wild Mushroom & Sage olive oil
2 large leeks, sliced
2 cloves garlic, minced
2 medium Yukon Gold, peeled and diced
1 can (15 oz) white beans, drained and rinsed
4 cups vegetable or chicken stock
1 tsp fresh thyme
Salt and pepper, to taste
Pinch of smoked paprika
Olive Us Sicilian Lemon White Balsamic for finishing
Instructions
In a large pot, heat olive oil over medium heat. Add leeks and a pinch of salt cooking until softened but not browned. Stir in garlic for 30 seconds until fragrant.
Add diced potatoes, white beans, thyme, and stock. Bring to a boil, then reduce heat to a simmer. Cover and cook 20–25 minutes, until potatoes are tender.
For a creamy soup, use an immersion blender to partially blend, leaving some texture, or blend half the soup in a blender and return it to the pot.
Taste and adjust with salt, pepper, and smoked paprika.
Ladle soup into bowls. Drizzle with olive oil and finish with a splash of Sicilian lemon white balsamic for brightness. Enjoy with warm crusty bread.