Creamy Navy Bean & Leek Soup
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Creamy Navy Bean & Leek Soup
- Total Time: 0 hours
Description
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Ingredients
Scale
- 2 tbsp olive oil or butter
- 3 large leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp smoked paprika (optional, for depth)
- 3 cups cooked navy beans
- 4 cups vegetable broth (or chicken broth)
- 1 bay leaf
- Salt & freshly cracked black pepper, to taste
- ½–1 cup heavy cream, coconut milk, or cashew cream
- 1 tbsp lemon juice or apple cider vinegar (optional, for brightness)
Optional Garnishes
- Crispy leeks or croutons
- Fresh thyme or parsley
- Olive oil drizzle
- Shaved Parmesan or nutritional yeast
Instructions
- Sauté the leeks
Heat olive oil or butter in a large pot over medium heat. Add leeks with a pinch of salt and cook 8–10 minutes, stirring occasionally, until soft and lightly golden. - Build the flavor
Add garlic, thyme, and smoked paprika. Cook for 30–60 seconds until fragrant. - Simmer
Stir in navy beans, broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes. - Blend until creamy
Remove bay leaf. Use an immersion blender (or carefully transfer to a blender) to purée until smooth. For texture, blend most but leave some beans whole. - Finish & season
Stir in cream and lemon juice if using. Season with salt and pepper to taste. Warm gently—do not boil. - Serve
Ladle into bowls and finish with your favorite garnishes.
Notes
Serving Tips
- Pair with crusty sourdough or grilled cheese
- Add sautéed mushrooms or white wine for a deeper flavor
- Make it heartier by topping with crispy pancetta or bacon bits
If you want, I can also:
- Adapt this for slow cooker or Instant Pot
- Rewrite it for a farm-to-table or regenerative brand voice
- Turn it into a printable recipe card or blog-ready format
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
