2 cups broth (chicken, beef, or vegetable) preferably homemade
Directions
In a large pot melt the butter. Add the leeks and celery and sauté for about 5 minutes until soft and translucent.
Next add the garlic, potato, white beans, salt, pepper, fresh herbs, and bay leaf.
Pour in your broth of choice and bring contents to a simmer. Let the soup simmer for 20-30 minutes. Once potatoes are soft when pricked with a fork, remove the bay leaf and blend to a smooth creamy consistency. Add more broth or a splash of milk to thin if needed.
