Creamy Leek & Bean Soup Recipe

In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic and cook until they become soft and fragrant.

Add the vegetable broth and bring to a simmer. Cook for about 10 minutes until the leeks are tender.

Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

Return the soup to the pot and add the white beans. Cook for another 5 minutes to heat through.

Stir in the heavy cream and season with salt and pepper.

Serve the soup hot, garnished with chopped parsley.