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RECIPE
10 INGREDIENTS 8 STEPS 30min

Potato Leek Soup with Roasted Chickpea

5.0
4 Ratings
Potato leek soup is the perfect soup for both vegetarians and vegans. It's got a creamy and smooth texture from the potatoes and a sweet, mellow, oniony flavor from leeks. Adding a little bit of Herb de Provence in the soup makes it more aromatic and refreshing. Increasing dynamic to the dish with the crunchy roasted chickpeas make it perfect for your weeknight dinner.
Potato Leek Soup with Roasted Chickpea Recipe | SideChef
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Potato leek soup is the perfect soup for both vegetarians and vegans. It's got a creamy and smooth texture from the potatoes and a sweet, mellow, oniony flavor from leeks. Adding a little bit of Herb de Provence in the soup makes it more aromatic and refreshing. Increasing dynamic to the dish with the crunchy roasted chickpeas make it perfect for your weeknight dinner.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
30min
Total Time
$1.32
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 stalks
Leeks , washed
4 1/2 cups
Potatoes , washed
1 can
(15 oz)
Chickpeas
rinsed, patted dry, and loose skin removed
3 cloves
Garlic , minced
5 cups
Vegetable Broth
up to 6 cups
1/2 Tbsp
Herbes de Provence
1 1/4 tsp
Salt , divided
set aside 1/4 tsp for chickpea
1 tsp
set aside 1/8 for chickpea
2 Tbsp
Olive Oil , divided
set aside 1/2 Tbsp for chickpeas
to taste
Finely Chopped Fresh Parsley
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Fulfilled by
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Nutrition Per Serving

VIEW ALL
CALORIES
332
FAT
9.1 g
PROTEIN
10.1 g
CARBS
54.0 g

Author's Notes

Salt, pepper, and broth might need to be adjusted according to your preference.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Toss Chickpeas (1 can) with Olive Oil (1 1/2 Tbsp) , Salt (1/4 tsp) , and pepper until well coated. Spread chickpeas onto a parchment paper-lined baking tray. Roast in the oven for 15-20 minutes.
Step 3
Discard the dark green part and the end of the Leeks (3 stalks) , then cut them in half lengthwise, and slice into about 1/4-inch thick. Peel and cut the Potatoes (4 1/2 cups) into 1/4-inch pieces.
Step 4
In a large pot, heat Olive Oil (1/2 Tbsp) over medium-high heat. Once hot, add Garlic (3 cloves) and cook until fragrant.
Step 5
Add leeks. Season with Salt (1 tsp) and Ground Black Pepper (1 tsp) . Cook for 3–5 minutes or until soft.
Step 6
Add potatoes, Vegetable Broth (5 cups) , and Herbes de Provence (1/2 Tbsp) . Stir well, bring to a boil. Once bubbling, turn the heat to medium and simmer for 8-10 minutes or until potatoes can be pierced with a fork. Occasionally stir.
Step 7
Use an immersion blender to blend until smooth or you can leave a few chunky pieces if preferred.
Step 8
Serve soup in a bowl. Top with roasted chickpeas and Fresh Parsley (to taste) .

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Nutrition Per Serving
Calories
332
% Daily Value*
Fat
9.1 g
12%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
54.0 g
20%
Fiber
8.8 g
31%
Sugars
1.8 g
--
Protein
10.1 g
20%
Sodium
2069.4 mg
90%
Vitamin D
--
--
Calcium
55.5 mg
4%
Iron
2.4 mg
13%
Potassium
233.6 mg
5%
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