Low Carb Creamed Potato, White Bean & Leek Soup with Crispy Potato Skins
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.
Warm a heavy based medium saucepan over med/ high heat. Add olive oil, leeks and celery and sauté until softened.
Add potatoes and stock, bring to the boil, season with salt & pepper and simmer until potatoes are tender.
Add cannellini beans and cook for a further 10 minutes.
Puree the soup with a hand blender until smooth, adjusting seasoning if necessary.
Ladle soup into bowls and top with crispy potato skins.