Step 1

In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving.

Step 2

Serve topped with fresh chopped parsley. Great with your favorite crusty no knead bread or this easy gluten-free Socca Flatbread to soak up the juices!

Step 3

Serves 4 – 6

Step 4

You can change up the herbs here with what you have on hand. I really love the tarragon and savory here but starter cooks may not have them on hand so the herbs de provence and thyme will be great too!

Step 5

Here is a simple guide to slicing and cleaning leeks: How To Clean Leeks