Creamy Garlic and Chive White Bean Chowder with Leeks {Gluten-Free}
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Yield: 4 to 6 servings
This gluten-free Creamy Garlic and Chive White Bean Chowder with Leeks is rich and velvety and full of fiber and protein!
  • 3 tablespoons unsalted butter
  • 4 large leeks, white parts only, halved, thinly sliced, and rinsed well
  • 6 large cloves garlic, minced
  • 2 teaspoons minced fresh thyme
  • 1½ (32 oz/6 cups) Swanson® Organic Free-Range Chicken (or Vegetable) Broth
  • 1 (15.5 oz/439 g) can no-salt-added white beans (such as cannellini beans, great northern beans, etc.), rinsed and drained
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 oz (57 g) cream cheese
  • 3 tablespoons minced fresh chives, divided
  1. Add the butter to a 5-quart pot over medium heat. Once melted, add the leeks and cook until softened, about 6 to 8 minutes, stirring occasionally.
  2. Add the garlic and thyme and cook 1 minute more, stirring constantly.
  3. Add the broth, beans, salt, and pepper, and bring up to a boil. Cover the pot, turn the heat down to simmer, and cook 10 minutes, stirring occasionally.
  4. Add the cream cheese, and carefully puree the soup using an immersion blender or in batches using a regular blender.
  5. Return the soup to the pot and bring it back up to a gentle simmer.
  6. Right before serving, stir in 2 tablespoons minced chives, reserving the remaining 1 tablespoon for garnish.
Garnish Ideas: In addition to fresh chives, I also garnished this soup with fresh thyme and a few drops of black truffle-infused olive oil.

Vegan-Friendly: Use olive oil instead of butter, water instead of chicken broth, and omit the cream cheese or use a vegan cream cheese instead.

Make-Ahead: This soup is perfect meal to stash in the freezer for busy weeknights because it reheats like a dream!
Recipe by An Edible Mosaic™ at