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SideChef
Recipes
Potato Leek Soup with Roasted Chickpea
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Recipe

10 INGREDIENTS • 8 STEPS • 30MINS

Potato Leek Soup with Roasted Chickpea

4.9
8 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.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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.
30MINS
Total Time
$1.32
Cost Per Serving
Ingredients
Servings
4
us / metric
Leek
3 stalks
Leeks, washed
Potato
1.5 lb
Potatoes, washed
Chickpeas
1 can
(15 oz)
Chickpeas
rinsed, patted dry, and loose skin removed
Garlic
3 cloves
Garlic, minced
Vegetable Broth
5 cups
Vegetable Broth
up to 6 cups
Salt
1 tsp
Salt, divided
set aside 1/4 tsp for chickpea
Ground Black Pepper
1 tsp
Ground Black Pepper, divided
set aside 1/8 for chickpea
Olive Oil
2 Tbsp
Olive Oil, divided
set aside 1/2 Tbsp for chickpeas
Fresh Parsley
to taste
Finely Chopped Fresh Parsley
Nutrition Per Serving
VIEW ALL
Calories
332
Fat
9.1 g
Protein
10.1 g
Carbs
53.9 g
Add to plan
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Potato Leek Soup with Roasted Chickpea
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Salt, pepper, and broth might need to be adjusted according to your preference.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Toss Chickpeas (1 can) with Olive Oil (4 tsp), Salt (as needed), 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 (1.5 lb) into 1/4-inch pieces.
step 4
In a large pot, heat Olive Oil (2 tsp) 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 (2 tsp). 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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Tags
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Beans & Legumes
Appetizers
Budget-Friendly
Gluten-Free
Comfort Food
Shellfish-Free
Dinner
Fall
Vegetarian
Potatoes
Quick & Easy
Spring
Vegetables
Soup
Winter
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