White Bean & Leek Soup
Warm, comforting, and full of flavor, this creamy White Bean & Leek Soup is perfect for chilly fall days. Tender leeks, Yukon Gold potatoes, and white beans simmer with fresh thyme and our Wild Mushroom & Sage Olive Oil. A finishing splash of Sicilian Lemon White Balsamic adds just the right touch of brightness to this cozy, savory soup.
Serves: 4–6
Prep: 15 minutes
Cook: 30–35 minutes
Season: Fall & Winter
Ingredients
For the Soup
2 tbsp Wild Mushroom & Sage Infused Olive Oil
2 large leeks, cleaned and sliced (white and light green parts)
2 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and diced
1 can (15 oz) white beans, drained and rinsed
4 cups vegetable or chicken stock
1 tsp fresh thyme
Salt and freshly ground black pepper, to taste
Pinch of smoked paprika
For Finishing
Sicilian Lemon White Balsamic, to taste
Additional Wild Mushroom & Sage Olive Oil, for drizzling
Fresh thyme, optional
Warm crusty bread, for serving
Directions
Sauté the leeks. In a large pot, heat the Wild Mushroom & Sage Olive Oil over medium heat. Add the sliced leeks and a pinch of salt. Cook until softened but not browned, approximately 5–7 minutes.
Add the garlic. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Simmer the soup. Add the diced potatoes, white beans, fresh thyme, and stock. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, until the potatoes are tender.
Blend for creaminess. Using an immersion blender, partially blend the soup, leaving some beans and potatoes whole for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Season to taste. Stir in salt, freshly ground black pepper, and a pinch of smoked paprika. Adjust seasonings as needed.
Finish and serve. Ladle the warm soup into bowls. Drizzle with a little additional Wild Mushroom & Sage Olive Oil and finish with a splash of Sicilian Lemon White Balsamic.
Garnish with fresh thyme, if desired, and serve with warm crusty bread.
Serving Suggestions
Serve with warm sourdough bread, toasted baguette slices, or a simple green salad for a comforting fall lunch or light dinner.
This soup is also wonderful for meal prepping and enjoying throughout the week.
What You'll Taste
Earthy mushroom and savory sage complement the mild sweetness of the leeks and creamy white beans. The potatoes give the soup a velvety texture, while the Sicilian Lemon White Balsamic adds a fresh citrus finish that brightens every spoonful.
Olivetta Tip
Don't skip the Sicilian Lemon White Balsamic! Start with about ½ teaspoon per bowl and adjust to taste. That little splash of citrus balances the earthy flavors and brings the entire soup together.
For extra richness, finish each bowl with a small drizzle of Wild Mushroom & Sage Olive Oil.