Soups · FIRST EDITION

Leek, potato & white bean soup

A thick, comforting leek and potato soup with white beans stirred through.

40 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If creamy potato soup is familiar, blending some beans gives it body without adding cream.

Here’s how.

1
Soften the leek
Warm oil in a saucepan and cook leek gently for 7–8 minutes. Add garlic and stir for 30 seconds.
2
Simmer the potatoes
Add potatoes, beans, water, thyme, salt and pepper. Bring to a simmer and cook covered for 15–20 minutes until potatoes are very tender.
3
Make it creamy
Take off the heat. Use a stick blender to briefly blend part of the soup, leaving plenty of pieces, or mash with a potato masher. Add water if needed.
4
Warm and serve
Warm the soup gently until steaming, stirring well. Toast the bread and serve alongside.

Keep the head of a stick blender submerged to avoid splashes. A potato masher gives a good, rustic texture.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.