Creamy Leek & Bean Soup



  1. Fry the leek strips in hot oil until lightly browned.
  2. Sauté the onion in a pan with olive oil until lightly browned. Add the beans, chicken stock and epazote. Cook for 5 minutes. Then, using a hand blender, mix until smooth.
  3. Add salt and spices to taste and serve. Garnish with cream cheese, sliced chile serrano and fried leek strips.

Preparation time: 30 minutes

Difficulty: Low

Serves: 4


  • 2 cups cooked pinto beans
  • 4 cups chicken stock
  • 4 tablespoons chopped onion
  • 4 tablespoons olive oil
  • 1 cup ground double cream cheese
  • 1 leek, cut into thin strips
  • 1 red chile serrano, thinly sliced
  • 2 epazote leaves
  • Oil as needed



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