Potato Leek Soup with Sizzling Herb Chili Oil

Creamy potato leek soup blended with white beans and lemon, topped with a sizzling herb chili oil for a cozy bowl with just the right amount of heat and freshness.

Course Soup

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 704kcal

Equipment

Ingredients

6 Small Yukon Gold Potatoes peeled and chopped
1 Leek dark green parts removed, white and light green parts chopped
2 Cloves Garlic minced
½ White Onion diced
32 Ounces Chicken Broth
½ Lemon juiced
1 Cup Heavy Cream
2 Cups Water
Salt & Freshly Cracked Black Pepper
15 Ounce Can White Kidney Beans rinsed and drained
1 Tablespoon Unsalted Butter

SIZZLING HERB CHILI OIL

1 Handful Fresh Basil finely chopped
1 Handful Fresh Parsley finely chopped
3-4 Green Onions chopped (whites and greens)
1 Clove Garlic grated
½ Teaspoon Chili Flakes add more if you like heat
Salt & Freshly Cracked Black Pepper
½ Cup Avocado or Grapeseed Soil heated

FOR SERVING

Sour Cream
Sizzling Herb Chili Oil
Toasted Sourdough
Salt & Freshly Cracked Black Pepper

Instructions

In a large pot over medium heat, melt butter and add a drizzle of oil. Add the onion and leek and cook for 5–7 minutes, stirring occasionally, until softened but not browned. Add the garlic and cook for 30 seconds, just until fragrant.
Add the potatoes, white kidney beans, chicken broth and water. Season generously with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the potatoes are fork-tender. Stir in the heavy cream and lemon juice. Taste and adjust seasoning as needed.
Using an immersion blender or a blender, blend the soup until smooth and creamy. If using a blender, add back into the pot. Keep warm over low heat.
Heat the oil in a small saucepan over medium heat until very hot, but not smoking (the oil should be shimmering). Add the basil, parsley, green onions, grated garlic, chili flakes, salt, and pepper to a heatproof bowl. Carefully pour the hot oil over the herbs, it should sizzle immediately. Stir gently and set aside.
Ladle the soup into bowls. Top with a dollop of sour cream, spoon over the sizzling herb chili oil, and finish with cracked black pepper. Serve with toasted sourdough on the side and enjoy!

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