The finished recipe. Leek, Potato and White Bean SoupIngredients 1 to 6. 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 GarlicIngredients 7 to 8. A few sprigs Fresh thyme. To taste Black pepperStep 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.Step 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.Step 3. Add the beans, heat for three minutes, then blend until smooth. Season with a lot of black pepper and taste for salt.
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