The secret to this high-protein, high-fiber soup is to use white beans instead of the usual addition of cream. This gives the creamy and thick texture without the dairy and fat, and adds lots of protein and fiber. A perfect winter warmer.
6 cups chopped leeks
1 cup diced celery
4 cups peeled and cubed potatoes
1 tsp olive oil
6 cups water
1 cup white beans / cannellini beans
1 tsp dried dill
½ tsp salt
Saute leeks, potatoes and celery in olive oil for 5-7 minutes over medium heat. Add remaining ingredients and bring to a boil. Simmer on low heat for 15 minutes, or until potatoes are soft. Puree the soup until smooth, then return to pot and warm. Finish the soup with some finely chopped kale, watercress or dill on top.