Creamy Garlic and Chive White Bean Chowder with Leeks {Gluten-Free}

This gluten-free Creamy Garlic and Chive White Bean Chowder with Leeks is rich and velvety and full of fiber and protein!

We all know sometimes less is more in life, and I think this can be particularly true when it comes to food. Think about a perfectly ripe summer tomato; the only thing it needs is maybe a sprinkle of salt to be mind-blowing. Or warm fresh baked bread, which can be improved by nothing except a smear of butter. Or creamy vanilla ice cream flecked with specks of vanilla beans and drizzled with hot fudge. So many times simple flavors win out.

This soup is another great example of the perfection that can be found in simplicity. Here I borrowed flavors from the classic Potage Parmentier, also called Potato and Leek Soup, which is one of my favorite wintertime dishes. And it couldn’t be easier to make! As a fun twist, I skipped the potato and went with white beans instead.

For this soup, leek and garlic are sautéed in butter, fresh chives and thyme add freshness, and white beans add fiber, protein, and creamy texture. I used Swanson® Organic Free-Range Chicken Broth because I love the depth of flavor and richness that chicken broth lends, but to keep this vegetarian, feel free to use vegetable broth instead of chicken. (Or to keep it vegan, use olive oil instead of butter, water instead of chicken broth, and skip the cream cheese or use a vegan cream cheese!)

For a healthy, filling winter meal you can serve this soup along with a big green salad and some bread (my Best Paleo Sandwich Bread would be perfect) or maybe along with a Spinach-Mozzarella Grilled Cheese if you’re feeling indulgent! And bonus, this is a great soup to keep stocked in the freezer to pull out for quick weeknight meals when there’s no time to cook because it reheats really well.

What’s your favorite kind of homemade soup?