Potato Leek Soup with Beans

Potato Leek Soup with Beans

Ingredients:
· 2 leeks
· 1/2 of a medium white onion
· 2 tablespoons unsalted butter
· 4 medium potatoes, peeled and cubed
· 1/2 parsnip, diced
· 4 cups vegetable broth, low-sodium (homemade or store bought)
· 2 sprigs fresh rosemary
· 2 sprigs fresh thyme
· 1 can nonfat evaporated milk
· 1 can white beans (cannellini or any other white bean), no-salt-added, drained
and rinsed
· Freshly ground black pepper, to taste

Directions:
1. Slice the dark green tops off the leeks and the bottom roots off. You will be using
only the white and light green parts of the leek, about 4-6 inches of leek. Rinse the
leeks, then chop up into small slices. Dice the white onion. In a skillet, melt the
unsalted butter over medium heat. Sauté the leek and onion for about 5 minutes, or
until they begin to soften. Remove from heat and pour the leek, onion, and any
melted butter still there into the slow cooker.
2. Add the potatoes, parsnip, broth, rosemary, thyme, evaporated milk, and white
beans into the slow cooker. Stir well.
3. Cover and cook on low for 6-7 hours or high for 4-5 until potatoes and parsnip are
soft.
4. Use and immersion blender to puree soup to desired consistency. Alternatively,
transfer the contents to a blender or large food processor, and puree it. (This may
take two batches if your blender or processor is small.) Return the puree to the slow
cooker and heat through - about 15 minutes. Season with pepper to taste. Serve hot.