{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Chunky leek and potato soup with white beans",
 "description": "A lunch soup of leeks and scrubbed potatoes, with white beans blended in for a creamy body instead of milk or butter, about 400 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT55M",
 "recipeIngredient": [
  "1 tbsp olive oil",
  "4 medium leeks (white and light green parts, about 89 g each), halved lengthwise, washed and sliced",
  "1 tsp garlic powder",
  "1 tsp dried thyme",
  "3 medium white potatoes (about 213 g each), scrubbed, skins on, cut in ¾-inch cubes",
  "3 cups low-sodium chicken broth",
  "1 cup water",
  "1 cup (179 g) no-salt-added white beans, drained and rinsed (about two-thirds of a 15 oz can)",
  "½ tsp salt",
  "½ tsp black pepper",
  "1 tbsp lemon juice"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the oil, leeks and ⅛ teaspoon of the salt in a big pot over medium-low heat, with the lid on. Let the leeks steam in their own juice for 10 minutes, stirring twice, until they are limp and pale. They should not brown."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder and thyme for 30 seconds. Add the potatoes, the broth and 1 cup of water. Turn the heat up until it boils, then turn it down to a steady simmer with the lid cracked."
  },
  {
   "@type": "HowToStep",
   "text": "At 5,430 ft water boils near 203 °F (CSU Extension, High Altitude Food Preparation), so give the potatoes about 25 minutes instead of 20; the house extends the simmer time to vegetables (our kitchen practice). They are done when a cube mashes against the side of the pot with no resistance."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle about two-thirds of the soup into a blender, add the beans, and blend until smooth, in two batches with the lid vented and a towel over it so the steam can get out. Pour it back into the pot with the chunky third."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the other ⅜ teaspoon of salt, the pepper and the lemon juice. Heat to a boil, stirring. Taste, and add a little more lemon before reaching for salt."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers in shallow containers within 2 hours (1 hour if the kitchen is above 90 °F), then refrigerate. Reheat to a boil, stirring, or to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "290 kcal",
  "proteinContent": "12.2 g",
  "carbohydrateContent": "52.3 g",
  "fatContent": "5.1 g",
  "saturatedFatContent": "0.9 g",
  "sugarContent": "5.8 g",
  "sodiumContent": "392 mg",
  "fiberContent": "8.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/potato-leek-soup.jpg",
 "imageAlt": "Chunky leek and potato soup with sliced leeks and scrubbed potato cubes with the skins on, in a body of blended white beans, in a bowl",
 "url": "https://asharedpalate.com/potato-leek-soup"
}