Potato and White Bean Soup with Sage, Blogger CLUE

I am very pleased to be a part of a new recipe exchange group called Blogger C.L.U.E.  Each month members are assigned a blog, a theme and challenged to find a recipe that meets the theme!  How fun is that?!  I love a challenge...I love exploring new blogs....I love to cook....and, I do love to eat new things.  I was so excited to get my first blog assignment:  Anna Dishes.  Anna's blog is packed with "homegrown, flavor-packed recipe creations".  I saw so many dishes that I would prepare that I had a hard time focusing on the theme...and what was the theme for March?  Well, of course, it was the potato!

I tried not to get distracted  by the lovely Salmon with a White Wine Cream Sauce, or the Drunk London Broil...instead I focused on Twice Baked Smashed Potatoes and Balsamic Roasted Fingerling Potatoes.   Then I spied the Potato and White Bean Soup with Sage!  Eureka!

Potato with White Bean Soup with Sage

adapted from Anna Dishes

2 lbs Yukon potatoes

2 leeks, white and pale green parts only, rinsed and chopped

3-4 cloves garlic, chopped

8-10 sage leaves, chopped
4 cups chicken broth or stock
1 cup heavy cream
1 cup milk
4 cans of Cannellini beans, drained and rinsed
2 bay leaves
1/2-3/4 cup shredded parmesan cheese
2-3 Tbsp olive oil
a splash of white balsamic vinegar (optional)
Salt and pepper, to taste

Heat the olive oil in a large Dutch oven over medium heat.  Add the leeks, reduce the heat to low, and cook, stirring frequently until they are very soft but not browned, about 10-12 minutes.  Add the garlic and continue to cook.  Add the sage leaves and saute until the leaves are softened.

Add the potatoes and bay leaves and season lightly with salt and pepper.  Add the stock.  Bring to a boil over high heat.  Reduce to a gentle simmer and cover.  Cook until the potatoes are very tender, about 15 minutes.  

Stir in the heavy cream, milk and parmesan.  Stir to blend.  Add the beans and stir to evenly distribute.  Simmer about 10-12 minutes.  Remove the bay leaves.

Remove about three cups of the soup and transfer it to a blender.  Puree and add the mixture back into the soup pot.  Stir well to combine.  Taste and adjust the seasoning as needed.  Add the splash of white balsamic vinegar if desired.

Notes:  

1) I only used two cups of dairy as I reduced the amount of heavy cream by one cup.  If you desire more liquid, add the additional cup of cream.  

2) The amount of parmesan is my guesstimate as there wasn't a measurement listed in the recipe. 

3) Instead of removing some of the soup to a blender, I used an immersion blender until it was the desired consistency, being careful to leave some potato chunks and beans!

4) The mister had just finished frying some bacon so I took a few pieces to crumble as a garnish...pretty tasty.  Doesn't everything go better with bacon?  "smile"

Serve hot with crusty bread.

PRINTABLE RECIPE

We really enjoyed this soup.  I loved the addition of cannellini beans to the potato soup!  Delicious! We had leftovers the next day and I do believe that the soup was even better the next day.  This soup is worthy of landing a spot on the soup rotation!

Join me to explore the potato recipes that the other Blogger CLUE participants have prepared!

• Bacon Wrapped Potatoes w/ Sriracha Sauce by Debra from Eliot's Eats
• Bacon-wrapped Smashed Redskin Puffs by Stacy from Food Lust People Love
• Balsamic Roasted Fingerling Potatoes by Wendy from A Day in the Life on the Farm
• Basil Lime Gin Gimlet by Christy from Confessions of a Culinary Diva
• Cheddar Scallion Potato Buns by Lora from Cake Duchess
• Chicken Pot Pie by Heather from girlichef
• Chipotle Sweet Potato Soup by Kim from Liv Life
• Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies by Lisa from Authentic Suburban Gourmet
• Daisy's Noisette Potatoes by Janet from Cupcakes to Caviar
• Honey Dijon Roasted Potato Salad by Ramona from Curry and Comfort
• Irish Brown Bread by Kathy from Bakeaway with Me
• Irish Old Fashioned Cocktail by Christy from Confessions of a Culinary Diva
• Okie Peasant Potato Soup by Christiane from Taking on Magazines
• Potato and Celery Root Puree by Lea Ann from Cooking on the Ranch
• Potato and White Bean Soup with Sage by Kathy from A Spoonful of Thyme
• Potato Rolls by Kelli from Kelli's Kitchen
• Potatoes O'Brien by Azmina from Lawyer Loves Lunch
• Slow Cooker Beef and Guinness Pie by Anna from annaDishes
• Smoked Salmon Chowder by Jean from Lemons and Anchovies
• Tchertma (Zucchini and Eggs) by Kate from Kate's Kitchen
• Thin Crispy French Fries by Liz from That Skinny Chick Can Bake

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