|Prep time||30 minutes|
|Total time||30 minutes|
This recipe is from TNH reader Tech Goddess.
In large saucepan or Dutch oven, sauté onions, leeks and garlic in olive oil for about 5 minutes over medium-high heat. Add beans, potatoes, 1/4 teaspoon of thyme and 1 1/2 cups of vegetable broth; simmer 20 minutes.
Purée in blender or food processor. When smooth, return to saucepan and add remaining broth and evaporated milk; heat through. If necessary, add more water or broth to reach desired thickness. Before serving, stir in chopped parsley, lemon juice, salt, white pepper and remaining 1/4 teaspoon thyme.