Potato, Leek and Chickpea Soup
2015-02-19 09:12:29
Serves 8
Looking for something warm and satisfying on a cold winter's night? This soup recipe, courtesy of our friends at Le Creuset, is easy to pull together for a weeknight dinner! Serve with an extra drizzle of olive oil, grated parmesan cheese, and a crusty loaf of bread to soak up every last drop of goodness!
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
- 5 – 6 leeks
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
- 2 (15-ounce) cans chickpeas, drained
- 3 cups chicken broth
- 1 cup freshly grated Parmesan cheese
- Sea salt and freshly ground pepper to taste
Instructions
- Discard tough green tips of leeks. Slice lengthwise, rinse well, and roughly chop. Reserve some for garnish.
- Melt butter and olive oil over medium heat in a large Dutch oven. Add leeks and garlic, cooking for 10 minutes or until leeks are translucent. Add potatoes and chickpeas, cooking 2 – 3 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 20 minutes.
- Remove from heat and cool slightly. Puree with an immersion blender, or in batches with a regular blender. If you prefer a chunkier texture, only puree half the soup.
- Stir in Parmesan, reserving some for garnish. Add salt and pepper to taste. Transfer to the soup tureen. Top individual portions with extra Parmesan and leeks, and a dash of olive oil.
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