Low Carb Creamed Potato, White Bean & Leek Soup with Crispy Potato Skins

30
4
Easy

Ingredients

1kg Low Carb potatoes, peeled and roughly chopped (skins retained)
1/3 cup oregano leaves
3 tbsp olive oil
1 leek, cleaned & roughly chopped
1 celery stick, roughly chopped
1L vegetable or chicken stock
400g tinned cannellini beans
sea salt & cracked black pepper

Method

STEP 1

Preheat oven to 190C. Toss potato skins and oregano in 1 tbsp olive oil and place on a baking paper lined baking tray. Roast for 10 minutes or until golden and crisp. Season with salt & pepper. Set aside.

STEP 2

Warm a heavy based medium saucepan over med/ high heat. Add olive oil, leeks and celery and sauté until softened.

STEP 3

Add potatoes and stock, bring to the boil, season with salt & pepper and simmer until potatoes are tender.

STEP 4

Add cannellini beans and cook for a further 10 minutes.

STEP 5

Puree the soup with a hand blender until smooth, adjusting seasoning if necessary.

STEP 6

Ladle soup into bowls and top with crispy potato skins.

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