Bowl of creamy white bean soup with crispy chickpeas and chilli oil drizzle - 1 Bowl of creamy white bean soup with crispy chickpeas and chilli oil drizzle - 2 Bowl of creamy white bean soup with crispy chickpeas and chilli oil drizzle - 3 Bowl of creamy white bean soup with crispy chickpeas and chilli oil drizzle - 4

This is the kind of soup that makes you feel smugly accomplished with very little effort. It’s deeply comforting, luxuriously smooth and made entirely in the Panasonic All-In-One Hot & Cold Blender MX-HG6401 . That means no mess, no fuss…just a gorgeous bowl of soup topped with crispy chickpeas and a hit of chilli crisp oil.

The Panasonic Hot & Cold Blender MX-HG6401 makes soups from scratch using one-touch functionality. It sautés, simmers and purées everything in one jug so there’s no need to pre-cook your veg or pull out extra appliances. It’s a total game changer for hands-free weeknight cooking.

Creamy Potato, Leek & White Bean Soup - 5

In collaboration with Panasonic Australia

1 x 400g can white beans, drained

1 kg potatoes, peeled and cut into roughly 3cm pieces

1 small leek (about 100g), white part roughly diced

1 tbsp white miso

50g butter

1 cup (250ml) chicken stock

50g coarsely grated cheddar cheese, plus extra to serve

1 tsp sea salt

Marion’s Kitchen Chilli Crisp Oil , to serve

optional toppings: a drizzle of yoghurt or cream and a scattering corn kernels.

Crispy chickpeas:

1 x 400g can chickpeas, drained

1 tbsp Marion’s Kitchen Chilli Crisp Oil

  • Place the white beans, potatoes, leek, miso paste, butter and chicken stock into the Panasonic Hot & Cold Blender MX-HG6401 . Press the ‘Soup’ auto function and allow the blender to chop, cook and blend until smooth.
  • In the meantime, for the crispy chickpeas, preheat the oven to 200°C.
  • Line a baking tray with baking paper. Place the drained chickpeas and chilli crisp oil onto the tray. Toss until well-combined. Roast in the oven for 20 minutes, shaking the tray every so often. Allow to cool.
  • Once the blender has stopped, carefully open the lid (it will be hot!). Add in the cheese and salt. Cover with the lid. Use the manual blending function to blend for 2 minutes.
  • To serve, divide the soup among serving bowls. Top with roasted chickpeas, extra cheddar cheese and a drizzle of chilli crisp oil and olive oil to serve.
  • Notes: This recipe was made using the Panasonic Hot & Cold Blender MX-HG6401.

We have collaborated with Panasonic to produce this content and may get compensation from content or collect a share of sales from links if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.