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.
Total Time
30min
4.9
8 Ratings
Author: SideChef
Servings:
4
Ingredients
•
3
stalks
Leeks
, washed
•
1.5
lb
Potatoes
, washed
•
1
can
(15 oz)
Chickpeas
•
3
cloves
Garlic
, minced
•
5
cups
Vegetable Broth
•
1
tsp
Herbes de Provence
•
1
tsp
Salt
, divided
•
1
tsp
Ground Black Pepper
, divided
•
2
Tbsp
Olive Oil
, divided
•
to taste
Finely Chopped
Fresh Parsley
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
4.
In a large pot, heat Olive Oil (1 tsp) over medium-high heat. Once hot, add Garlic (3 cloves) and cook until fragrant.
5.
Add leeks. Season with Salt (1 tsp) and Pepper (1 tsp). Cook for 3–5 minutes or until soft.
6.
Add potatoes, Vegetable Broth (5 cups), and Herbes de Provence (1 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.
7.
Use an immersion blender to blend until smooth or you can leave a few chunky pieces if preferred.
8.
Serve soup in a bowl. Top with roasted chickpeas and Parsley (to taste).
Author's Notes
Salt, pepper, and broth might need to be adjusted according to your preference.
Nutrition Per Serving
CALORIES
332
FAT
9.1 g
PROTEIN
10.1 g
CARBS
53.9 g
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