Friday, February 18, 2011

Chickpea, Potato, And Leek Soup

Chickpea, Potato, And Leek Soup


4 Medium Leeks, halved, cleaned, and sliced
2 Cloves Garlic, peeled and chopped
1 Yellow Onion, peeled and diced
2 Yellow Wax Potatoes, peeled and diced
1 ½ Cup Canned Chickpeas
4 Tbsp Olive Oil
6 Cups Chicken Stock
Sea Salt
Freshly Ground Black Pepper


Heat the olive oil in a large pot; add leeks, garlic, and onions with a pinch of salt. Cook the mixture until soft and translucent but not brown.

Then add the potatoes, chickpeas and continue to cook for about 2 to 3 minutes.

Add the chicken stock, bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender.

Bring the soup back to the boil and season with some salt and pepper. Serve warm.


  1. I love this soup,it looks so nice. The color is great too

  2. The fresh and yummi soup, wanna be try it. Thanks


  3. Thheres an award waiting for you at

  4. I make potato and leek soup all of the time but never thought of adding chick peas. I'll have to this. I have been on a cook this winter - making a different soup every Sabbath.

    Thanks for the recipe.

  5. @Jennifurla: Thanks.

    @Farida: Do try the recipe.

    @Raw_Girl: Fantastic! Thanks.

    @Jacqueline: You're most welcome!