White Bean Soup

Take the leeks and cut off the bottoms and dark green tops. Slice them in half lengthwise, chop into small slices. Rinse them thoroughly in a colander (they usually have a lot of sand hiding in there!).

In a large pot, melt the butter and add the leeks. Cook for about five minutes, until they are soft. Add the garlic and cook for another 60 seconds, so the garlic cooks but does not burn.

Drain and rinse the white beans in a colander. Add to the pot, stirring well to coat the beans with butter. Cook for about five minutes, allowing the beans to get soft and the flavors to mingle a little. Add salt and pepper.

Add the chicken stock and stir to combine. Add the rosemary. Bring the soup to a boil for about thirty seconds, then lower the heat to low. Simmer for about fifteen to twenty minutes, stirring occasionally.

With an immersion blender, whip the soup until it is thoroughly blended. Add the milk to give it a nice, creamy consistency. Cook the soup for about five more minutes.

This is great with a number of toppings: chopped chives, crumbled bacon (a favorite in my house!), or croutons. But I promise it also tastes yummy on its own! Enjoy!