Ingredients

• 500 g cooked beans
• 2 leeks
• 20 g butter (or coconut oil)
• 1 onion
• 250 g potatoes
• 1 liter broth or water
• 1 tablespoon extra virgin olive oil
• 1/2 cup milk (cow's or almond)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives

Garlic croutons

• 4 slices of stale Paris baguette
• 4 tablespoons butter or coconut oil
• 2 cloves of garlic

Preparation

1. Cook the beans in salted water, drain and measure the required amount. Peel.
2. Clean the leeks of outer leaves, keep the white and light green part, rinse thoroughly between layers, slice.
3. In a pot, melt butter, add the peeled and diced onion, mix and sauté until translucent. Add the sliced leeks and after a moment the peeled and diced potatoes. Fry for about 3 minutes, stirring occasionally, until the vegetables soften.
4. Increase heat, pour in water or broth and bring to a boil. Season with salt, reduce heat, cover, and cook the vegetables until tender for about 15 minutes. 5 minutes before the end, add 400 g of cooked and peeled beans (keep the rest whole).
5. Add extra virgin olive oil, milk, and blend into a smooth cream. Chop the remaining unblended beans on a cutting board, add chopped parsley and chives, use as a topping for the soup.