White Bean and Leek Soup

I admit. I love soup. Probably more than most people. And yes I like it even in the summer when it is 100 degrees outside. Soup is good anytime of year and just seems to warm the soul. For me that love all started with this soup, my favorite soup. This was one of the soups that I fell in love with back when I had to take Culinary classes (long time ago). I never really learned how to make the soup, sadly I was not assigned that station that day, however, the chef did tell me what was in it. So, I went home a while later and recreated it, pretty closely I would say. Of course my version doesn't have all the elegant toppings that one had, but the taste is totally there! Check it out for yourself if you don't believe me.

White Bean & Leek Soup

2 Garlic Cloves, minced

2 Tbsp. Olive Oil

2 Slices of Bacon, Sliced or Cut with Scissors

3 Leeks, halved, washed, sliced

1 Tbsp. Kosher Salt

3 15.5 oz. Cans of Great Northern Beans, rinsed

6 C. Low Sodium Chicken Broth

1/2 C. Heavy Cream

In a large stock pot, heat olive oil over medium heat. Add the garlic and cut bacon. When the bacon starts to cook, it will start to curl and change color, add the leeks and 1/2 a Tablespoon of kosher salt. This will help extract the juice from the leeks and help break them down. Once the leeks have cooked for about a minute, add in the rinsed Great Northern Beans and saute until the beans just start to heat through (about 5 minutes). Then add the chicken broth, stir and cook until the beans are tender (you should be able to smash it with a fork). This is what the soup will look like before you blend it....

Now with either an emulsion blender, blender or food processor, blend the soup until smooth (it will not be 100% smooth). An emulsion blender is easier because you don't have to remove the soup from the pan, but if you don't have one any blender will do. Just make sure that you only add a little soup at a time, and cover the lid with a towel. Hot things in blenders tend to made a mess. You can also use a food processor, but the soup won't be as smooth. Once you have blended the soup you can either strain it using a china cap or chinois, or just leave it. (I leave it. I love the rustic look of the soup), but they are great if you want a completely smooth soup. After the soup is at your desired smoothness taste it, if desired add the other 1/2 Tablespoon of salt and some fresh cracked pepper. Then top it off with a 1/2 a cup of heavy cream, stir and heat for another 5 minutes to allow the cream to incorporate. 

Now you are ready to serve it up. You can top this soup with almost anything, fried leeks, crispy bacon, cheese, scallions, and croutons. Really anything! Now enjoy! 

See nice and easy, really the only hard part to this recipe is the blending! Happy cooking and happier eating!