So this is a soup I have loved making for years! My family loves it in the Fall & Winter when it gets a little chilly & we’re looking for a simple yet hearty & warm, soothing soup. I used to make a version I had in a cookbook & lost the book 😦 but have since started making my own. Tell me what you think.

Picture: Courtesy of Food Stylist Rachel Cournoyer

 

Ingredients:

1 TBSP olive oil

4 leeks, white & green parts, sliced (wash the leeks well, dirt can hide well in these)

4 garlic cloves, minced

4 russet potatoes, peeled & cubed

4 cups vegetable broth

1 (14 oz. can) cannellini beans, drained

1 tsp fresh rosemary (or 1/2 tsp dried rosemary)

2 stalks celery, washed, sliced into thinly

2 tsps dried chives (or few stalks of fresh chives)

1/2 tsp ground black pepper

sea salt to taste

* Shredded cheddar rice cheese (Daiya is the Best) for the topping: optional

Directions:

1. Heat olive oil in a pot.
2. Saute the cleaned & sliced leeks for about 5 minutes & until tender.
3. Add garlic & saute another minute or so.
4. Add potatoes, celery & broth. Bring to a boil. Reduce heat to medium & simmer 20 minutes or until potatoes, celery & leeks are quite tender.
5. Add beans, rosemary, salt, pepper, chives & maybe even a little more broth.
6. Using an immersion blender, or in small batches in a regular blender, then back into the pot, puree until smooth & creamy.
7. Sprinkle the shredded rice cheese on top, if desired (Optional).

Cuddle up with a warm blanket by the fire with a nice hot bowl of soup. Maybe add a slice of homemade G-free bread?  Enjoy!