Creamy, rich butter beans provide body and texture to this addictive soup. A classic take on French Vichyssoise, traditionalists will serve chilled. I prefer it warm, straight out of a mug.
3 leeks (about 1 bunch), white and light green parts only, thinly sliced
2 white onions, diced
3 cloves garlic
1 carrot, diced
1 bay leaf
2 cans (about 7 cups) butter beans, no-salt-added, drained and rinsed
In a large soup pot, combine leeks, onion, garlic, carrot, bay leaf, and 5 cups of water. Bring to a simmer, cover, and cook until leeks and carrot are soft, about 10 minutes. Add the beans to the pot. Remove the bay leaf. Puree half of the mixture using a blender (immersion blender preferred).
Cook a few more minutes to bring flavors together. Garnish with chopped chives, parsley, or just freshly ground black pepper and serve.