Chunky potato-leek soup with white beans and prosciutto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Chunky potato-leek soup with white beans and prosciutto

Gluten-Free, Soy-Free, Mediterranean, Family-Friendly, Lean & Clean, Dairy-Free

2 Servings, 400 Calories/Serving

25–40 Minutes

Typically served cold, the potato-leek soup vichyssoise can be served hot, too. Our rustic version is made in a single pot.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 leek
  • 2 or 3 celery ribs (about 6 ounces total)
  • 1 white potato (such as russet)
  • 1 cup cooked white beans
  • 6 ounces green beans
  • 3 ounces sliced prosciutto
  • 1 cup vegetable broth
  • 3 scallions

Nutrition per serving

Calories: 400, Protein: 21g (42% DV), Fiber: 9g (36% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 35mg (12% DV), Sodium: 930mg (39% DV), Carbohydrates: 43g (14% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
  • Trim the ends from the celery; cut the celery into ½-inch pieces.
  • Scrub or peel the potato; cut the potato in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, the slices crosswise into ½-inch pieces.
  • Rinse the white beans.
  • Trim the stem ends from the green beans; cut the beans into 1-inch lengths.

2

Prep and cook the prosciutto

  • Coarsely chop the prosciutto.
In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the prosciutto and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Remove the pot from the heat and spoon off the fat; keep the prosciutto in the pot.

3

Cook the soup

To the pot with the prosciutto, add 2 to 3 teaspoons [1 to 2 TBL] oil. Warm over medium-high heat until hot but not smoking. Add the leek, celery, and potato and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the white beans, vegetable broth, and 2 cups [4 cups] water and bring to a boil. Reduce to a simmer, scrape up any browned bits from the bottom of the pot, and cook until all the vegetables are tender, 5 to 7 minutes. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
When the soup is almost done, prepare the scallions.

4

Prep the scallions

  • Trim the root ends from the scallions; thinly slice the scallions.

Serve

Transfer the soup to individual bowls, garnish with the scallions, and serve.
Kids Can!
  • Wash the leek.
  • Scrub the potato.
  • Rinse the white beans.
  • Sprinkle the scallions.