Go Back

Potato and leek soup with butter beans

This vegan potato and leek soup with butter beans is a filling, warming soup - yet the dill adds a touch of freshness to it. Serve it with crusty bread. For a vegetarian version, you can serve it with sour cream orcrème fraîche.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g potatoes
  • 2 leeks
  • 1 Tbsp olive oil
  • 2 cloves of garlic
  • 1 carrot
  • 1 bay leaf
  • 750 ml vegetable stock
  • 1 handful dill
  • 1 tin butterbeans drained
  • 1 Tbsp apple cider vinegar
  • To serve: chopped dill and sour cream/crème fraîche optional

Method
 

  1. Peel and dice the potatoes.
  2. Thinly slice the leek and chop the carrot and garlic.
  3. Heat the oil in a large pot, sauté the leek and garlic for 5 minutes, then add the potatoes and carrot.
  4. Add the stock and bay leaf and bring to the boil. Gently simmer for 15 minutes or so until the potatoes have softened. Add most of the dill. Using a stick blender, process the soup until you get a smooth, silky soup.
  5. Add the drained beans and bring back to the boil.
  6. When warmed through, add the cider vinegar and serve with chopped dill and crème fraîche, if liked.