For a cozy winter supper in a hobbit hole, potato, leek and white bean soup is hearty, flavourful and comforting.
Winter Comfort in the Shire
With the chill of winter blanketing the Shire and the fires and celebration of Yuletide fading, the hobbits settle into their hobbit holes and await the coming spring. After all the feasting and celebrating at Yuletide, the hobbits look forward to simpler fare as they make use of their well-stocked pantries and larders. While still enjoying their plethora of daily meals, the hobbits turn to the vegetables, fruits, and other foodstuffs preserved from the year before to create simple but nourishing dishes.
Potato, Leek, and White Bean Soup for Supper
As the day comes to an end and the hobbits look forward to settling in for an evening spent by a roaring fire, they find room for one more meal. They might have enjoyed a hearty dinner, but all hungry hobbits know they need a light supper to tide them over until the morning. Packed with tender leeks and hearty white beans, this potato leek soup is the perfect comforting end for a winter’s evening. The soup is left chunky and without heavy cream to keep it light while the beans add a hefty dose of protein. Finish your day of winter hobbit feasting with a warm bowl of this potato white bean soup topped with a dollop of sour cream and fresh chives.
More Hobbit Recipes
- More winter recipes for first breakfast, second breakfast, elevenses, luncheon, afternoon tea and dinner.
- Enjoy another supper recipe from Middle Earth.
Ingredients
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash between the layers.
Potatoes: I prefer using yellow flesh potatoes, but any kind will work in this recipe.
White beans: To save time, you can use canned white beans. I used navy beans here, although cannellini or white kidney beans would work well too.
Vegetable broth: Keep this soup vegetarian by using vegetable broth. Chicken broth can be used instead if you prefer.
How to Make Potato, Leek, and White Bean Soup
Prep the vegetables
Peel and dice the potatoes. To prepare the leeks, cut off the dark leaves from the top. Trim the root and wash between the layers. Chop into a small dice. Mince the garlic and set aside. Tie the fresh thyme and bay leaves together with twine to make a bouquet garni.
Cook the soup
In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the leeks and sprinkle with a little kosher salt. Sauté for 4 to 5 minutes until the leeks have softened. Add the minced garlic and sauté for another minute until fragrant.
Add the vegetable broth, kosher salt, pepper, and bouquet garni along with the diced potatoes. Bring to a simmer and then reduce the heat to medium low. Simmer for about 10 minutes until the potatoes are about halfway cooked. Add the white beans and bring to a simmer. Cook for another 10 minutes or until the potatoes are tender.
Serve the Potato, Leek, and White Bean Soup
When the potatoes are tender, the soup is done. If desired, you can thicken the soup slightly by crushing a few spoonfuls of the potatoes into the broth. Taste and adjust the seasoning if needed. Serve the soup topped with a dollop of sour cream and chopped fresh chives. Enjoy!
