Leek, Potato and White Bean Soup
Makes 4 servings

INGREDIENTS
400 g Leek
400 g Potato (Raw, peeled weight.)
480 g Cannellini beans, tinned and drained (Two 400 g tins, drained. Drained weight.)
1 litre Vegetable stock (Made up from a cube or a pot.)
2 tbsp, about 22 g Olive oil
2 cloves, about 6 g Garlic
A few sprigs Fresh thyme
To taste Black pepper

METHOD
1. Wash the leeks well, slice them and sweat them in the oil with the thyme over a low heat for fifteen minutes, lid on, until completely soft. Do not let them colour.
2. Add the garlic, the potato in 2 cm dice and the stock. Simmer for twenty minutes until the potato falls apart on a spoon.
3. Add the beans, heat for three minutes, then blend until smooth. Season with a lot of black pepper and taste for salt.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Fifteen minutes of sweating the leeks is where the flavour is. Rushed, it tastes of stock cube and potato.
The beans replace the cream. Blended fine they give the same thickness at 100 kcal per 100 g, where double cream is nearer 450.

Full recipe: https://www.getfuel8.com/recipes/leek-potato-white-bean-soup
