Potato and White Bean Soup with Sage

adapted from Anna Dishes


2 lbs Yukon potatoes, peeled and cut into small cubes

2 leeks, white and pale green parts only, rinsed and chopped

3-4 cloves garlic, chopped

8-10 sage leaves, chopped

4 cups chicken broth or stock

1 cup heavy cream

1 cup milk

4 cans of Cannellini beans, drained and rinsed

2 bay leaves

1/2-3/4 cup shredded parmesan cheese

2-3 Tbsp olive oil

a splash of white balsamic vinegar (optional)

Salt and pepper, to taste


Heat the olive oil in a large Dutch oven over medium heat.  Add the leeks, reduce the heat to low, and cook, stirring frequently until they are very soft but not browned, about 10-12 minutes.  Add the garlic and continue to cook.  Add the sage leaves and saute until the leaves are softened.


Add the potatoes and bay leaves and season lightly with salt and pepper.  Add the stock.  Bring to a boil over high heat.  Reduce to a gentle simmer and cover.  Cook until the potatoes are very tender, about 15 minutes.  


Stir in the heavy cream, milk and parmesan.  Stir to blend.  Add the beans and stir to evenly distribute.  Simmer about 10-12 minutes.  Remove the bay leaves.


Remove about three cups of the soup and transfer it to a blender.  Puree and add the mixture back into the soup pot.  Stir well to combine.  Taste and adjust the seasoning as needed.   Add the splash of white balsamic vinegar if desired.


Notes:  

1) I only used two cups of dairy as I reduced the amount of heavy cream by one cup.  If you desire more liquid, add the additional cup of cream.  

2) The amount of parmesan is my guesstimate as there wasn't a measurement listed in the recipe. 

3) Instead of removing some of the soup to a blender, I used an immersion blender until it was the desired consistency, being careful to leave some potato chunks and beans!

4) The mister had just finished frying some bacon so I took a few pieces to crumble as a garnish...pretty tasty.  Doesn't everything go better with bacon?  "smile"


Serve hot with crusty bread.