30-minute potato, leek, and white bean soup

Why this recipe is great for families

Our potato, leek, and white bean soup is a comforting, budget-friendly option that’s perfect for busy families. It uses just a few wholesome ingredients, comes together in 30 minutes, and makes excellent leftovers for easy weekday meals. It’s naturally gluten-free and low-fat, making it a healthy choice everyone can enjoy.

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Instructions:

• Cook the leeks
  
  • Put oil in the large pot and heat over medium heat
  • Toss in the sliced leeks and cook them for 5 minutes until soft, stirring occasionally.

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• Add the herbs
  
  • Sprinkle in the herbes de Provence. Cook for 1 minute.

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• Mix in remaining ingredients
  
  • Add the chopped potatoes, white beans, and vegetable broth.
  • Season with 1 teaspoon of salt and ¼ teaspoon of pepper.

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• Cook the soup
  
  • Bring everything to a gentle boil, then cover the pot, turn the heat to low, and let it simmer for about 20 minutes, or until the potatoes are soft when poked with a fork.

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• Serve
  
  • Let cool for a few minutes and then serve