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Creamy Meyer Lemon Potato Leek Soup with Cannellini Beans

Shanna
A velvety smooth, tangy version of potato leek soup with the addition of Meyer lemons, roasted garlic, spicy poblano pepper and protein rich cannellini beans. A hearty and filling vegetarian winter soup.
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Prep Time 1 hour
Cook Time 1 hour
Additional Time 5 minutes
Total Time 2 hours 5 minutes
Servings 4 -6 large bowls of soup

Ingredients
  

For the roasted garlic:

  • 2 tablespoon Olive oil
  • 1 whole garlic bulb

For the Soup:

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 4 Leeks white and light green parts only, sliced and rinsed well ( about 2 ½ cups)
  • 1 Shallot peeled and diced ( about ½ cup)
  • 1 cup celery diced
  • 1 poblano or jalapeño pepper stem, and seeds removed, diced
  • ½ cup white wine 4 ounces
  • 1 tablespoon Meyer lemon zest
  • 1 teaspoon kosher Salt
  • 1 teaspoon ground black pepper
  • 2 lbs Red or Yukon gold potatoes scrubbed and cut into 1 inch pieces
  • One 15 oz can Canellini beans drained
  • 3 sprigs fresh thyme
  • 2 Bay leaves
  • 6 cups Stock chicken or vegetable if keeping it vegetarian
  • ½ cup Meyer lemon juice
  • ½ cup Heavy cream or coconut milk optional

Additional seasonings:

  • Salt
  • Pepper
  • Hot sauce
  • Fresh chives minced

Instructions
 

  • Heat oven to 400 Deg F. Slice the top off a whole bulb of garlic, set on a piece of foil. Generously drizzle the cut end with olive oil and wrap tightly with the foil. Roast for 45-55 minutes or until very soft and starting to caramelize. Let cool enough to handle. Remove all of the roasted cloves and set aside. Prepare vegetables for soup while the garlic is roasting.
  • In a large stock pot or Dutch oven heat the oil and butter. Add the leeks and shallot and sauté until starting to soften, about 5 minutes. Add in the celery, poblano or jalapeño and sauté until those are soft as well, just a few more minutes. 
  • Next, add in all of the roasted garlic cloves, wine, lemon zest, salt and pepper and still until the wine slightly reduces. Then add in the potatoes, beans, thyme, bay leaves and stock.  Bring to a boil then lower to a simmer, place a lid on the pot and cook, stirring occasionally until the potatoes are very tender. Around 20 minutes. 
  • Remove bay leaves and thyme and either using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender this will have to be done in batches. I use a separate bowl to pour the pureed soup into and once it is all blended then I add it all back to the cooking pot. 
  • Stir in the lemon juice, taste and add more salt and pepper if desired. Add in cream or coconut milk for an even creamier soup.  This step is optional. 
  • Serve and garnish with freshly chopped chives and a few turns of black pepper.  Serve with crusty bread and hot sauce.

Notes

If you want to make this a heartier meal you could add sautéed mushrooms or add in cooked, shredded chicken or turkey for a non-vegetarian meal.