Bacon, potatoes add heft to hearty soup

This hearty and comforting soup hits the spot in these last chilly days of winter.

The versatile and flexible recipe comes together in about 45 minutes (most of that time you can be off doing something else). Skip the bacon and use vegetable broth for a vegetarian version. Fresh out of lima beans? No worries; any white bean (navy, cannellini, black-eyed peas) works well here. Leeks too expensive? That’s OK; just saute some green onions instead or substitute a little sweet onion like Vidalia.

Bean and Potato Soup

1 tablespoon olive oil OR 1 tablespoon bacon drippings

1 leek, white and pale green parts only, thinly sliced OR 6 green onions, white and pale green parts only, thinly sliced OR 1/2 small sweet onion, diced

Salt and ground black pepper

12 ounces to 1 pound russet potatoes, peeled and cubed

1 3/4 to 2 cups cooked beans such as lima or cannellini

1 cup vegetable or chicken broth

Cooked crumbled bacon, shredded cheese or snipped fresh chives, optional garnish

Heat the olive oil or bacon drippings in a large saucepan over medium heat. Add the leeks and a small pinch of salt and cook, stirring frequently for 3 minutes.

Add the potatoes and beans and stir to coat. Add the broth and enough water to just cover. Bring to a boil, reduce heat and simmer, 25 to 30 minutes or until potatoes are tender. Using an immersion blender, puree soup to desired consistency, adding more water or broth if necessary. Season to taste with salt and pepper. Garnish with bacon, cheese or chives, if desired.

Makes 2 to 4 servings.

Recipe adapted from The New Southern Table by Brys Stephens