Jump into the fall season and start making soup! We’re into October now, and it’s officially getting colder out, especially at night! I’m excited for fall and the colder weather, but I know a lot of people are not. Hopefully this delicious warm creamy leek & white bean soup can change your mind!
This creamy leek and white bean soup is one of the recipe’s that I’m proudest of. I’ve probably said that in the past, but I really mean it. This delicious, creamy vegetable packed soup has been my best creation so far. And I don’t usually like soup, but I’m trying to! This one started out as a experiment last year, when I was trying new fall produce, like leeks! And it just didn’t make the cut last year, so I wanted to give it another shot and make sure it was perfect before sharing! And with fall just beginning, I thought this would be a perfect time to cuddle up on a rainy night with a bowl of soup.
Other Recipes With Leeks:
Last year was the first time I’ve tried cooking with, or eating anything with leeks in it. And since then I’ve been working on finding more ways to include this wonderful vegetable onion hybrid into my new recipes. Here’s a list of some recipes I’ve already shared on Happy Stirring, and more will be coming, I’m sure!
Creamy Leek & White Bean Soup
This creamy leek & white bean soup has to be my favorite soup at the moment. We almost couldn’t stop eating it, I had to continue to remind myself that we needed two bowls of soup for the photos! And even then, those bowls did not last long after the photo shoot. My mom was hovering over me waiting to snatch one of the bowls up for lunch. And despite the HUGE breakfast I had that morning, once I dipped one piece of bread in the soup, I had to have more. My stomach was so full after these photos, I just couldn’t stop.
We also brought the creamy leek & white bean soup over to a friend’s house for them to try as well. I figured I would bring some over for dinner since they have been working non-stop renovating their new home (or more like absolutely TEARING it apart and rebuilding.) And as a bonus I get another person’s opinion on the new recipe. Well, he inhaled it and kept asking his other guests if they wanted “a spoonful of heaven” so my ego has officially been boosted. And honestly that’s how I feel when I’m eating this soup as well – it’s just THAT good.
Make it Vegetarian
While this recipe does have pancetta in it, you can easily exclude the pancetta and make this a vegetarian meal instead! (Just because I love pancetta and want to use it in everything, doesn’t mean other people feel the same way.) The pancetta does not necessarily change the taste of the soup, so much as provide a little extra substance. But trust me, between the creamy leeks, hidden spinach, white beans, and orzo, there’s plenty on substance to this Creamy Leek & White Bean soup.
Creamy Leek and White Bean Soup
- 6 oz pancetta diced
- 6 cloves garlic chopped
- 4 Tbsps butter
- 3 large leeks (about 3/4 lb) chopped
- 1 Tbsp crushed rosemary
- 4 cups vegetable stock
- 4 cups water
- 2 big handfuls spinach
- 1 cup orzo
- 1 15 oz can of white beans drained and rinsed
- In a large pot over medium – high heat, add pancetta and cook until browned and crispy, stirring frequently, about 10 minutes. Remove from pan.
- Add garlic and cook in the pancetta fat for about 2 – 3 minutes, or until fragrant. If you are making this vegetarian, use a 1/2 Tbsp of olive oil or butter instead of pancetta fat.
- Add butter, leeks, and rosemary and stir to combine and melt butter. Cook 5 -7 minutes stirring frequently, until leeks are starting to get soft.
- Add vegetable stock, and water and stir. Bring to a simmer and add heavy cream. Simmer for 10 minutes.
- Add spinach and cook 5 additional minutes, until wilted. Using an immersion blender (or a regular blender) and blend until smooth.
- Add pancetta pancetta back to pan, white beans, and orzo. Cook for another 10 minutes. Serve with parmesan and Italian bread.
**Please note this post contains amazon affiliate links, I will make a small portion from any purchase made through the link (and I will be very grateful)**
This recipe is super easy, you’ll be making without the recipe in no time! I know it’s going to be a fall and winter stable in my house. Everyone’s already asking me to make this again. And with only one pot needed, it’s a breeze. The only extra thing you’ll need in the immersion blender, or any blender. I prefer the immersion blender so I can just blend everything right in my pot, rather than having to remove spoonful after spoonful and blend in batches. But a regular blender will definitely work should you not have the immersion blender.
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