Ingredients
The following ingredients have 4 Servings
- 1 Tbs olive oil
- 1 cup onion (chopped)
- 4 cups chicken stock (heated)
- 3 medium potatoes (peeled and diced)
- 2 cloves garlic (minced)
- 2 tsp thyme (chopped)
- 1 tsp lemon zest
- 15.5 oz can white beans ((navy or cannellini), drained and rinsed)
- 3/4 cup milk
- juice of a half of a lemon
- Salt and pepper to taste
Instruction
- Heat the chicken stock until simmering.
- In a large saucepan heat olive oil over medium-high heat and cook onion until softened.
- Stir in the heated chicken stock (or chicken broth), potatoes, garlic and thyme, and lemon zest.
- Bring to a boil. Reduce the heat, and simmer for 15 minutes (stirring occasionally) or until potatoes are tender.
- Stir in the beans.
- Blend soup with an immersion blender, leaving a few chunks for texture!
- Add lemon juice and stir, then add milk.
- Cook over low heat for 5 minutes or until heated thoroughly.
- Season with salt and pepper to taste.