- 2 tbsp Salted butter
- 1/4 cup Olive oilextra-virgin, divided
- 1 Shallotslarge, roughly chopped
- 3 cloves Garlicroughly chopped
- 2 Leeklarge, washed and thinly sliced all green and white parts, a handful of the leeks' green tops reserved, roots discarded
- 11 oz Potatoesabout 3 medium, such as Yukon Gold, roughly chopped
- 2 (15.5-oz) cans Chickpeasdrained
- 4 cups Vegetable stock
- 1 tsp Fine Salt
- 1/4 tsp Smoked Paprika
- 1/4 tsp Ground coriander
- 1/4 tsp Cumin
- Black pepperto taste, freshly ground
- 2 tbsp Heavy cream
For serving:
- Chili oil
Potato Leek Soup
Inspired by the classic French dish, this easy Potato Leek Soup makes for a satisfying lunch or dinner. Our spin on this easy recipe has a clever, fragrant twist: a topping of chickpeas and leeks green tops cooked in spices, like paprika, coriander, and cumin until crispy. It takes only a few minutes to make and adds just the right amount of texture to this creamy soup. With a handful of healthy ingredients, you’ll have a filling and flavorful meal in roughly one hour.
Cook the shallot, add some garlic, and then add the sliced leeks (white and pale green parts). Next, add the chunks of potato. I love to use Yukon Gold for this soup, but any all-purpose potato will do. Add the chickpeas, reserving some for the topping. Add the vegetable stock and bring to a boil. Cook the potatoes in the stock until they are fall-apart tender, this takes 30 minutes or so. Toward the end of cooking, make the topping. Then, use an immersion blender to puree the soup until smooth and creamy. Stir in the heavy cream and season with black pepper. Serve hot with chickpea and leek topping and a drizzle of chili oil.
To make the Potato Leek Soup, you will need the following ingredients:
Steps to make Potato Leek Soup
1 | Cook shallot | 4 |
In a large saucepan over medium heat, heat 2 tablespoons salted butter and 2 tablespoons extra-virgin olive oil. Once the butter is melted, add 1 roughly chopped shallot and cook until softened, about 2 minutes. | ||
2 | Add garlic | 2 |
Add in 3 roughly chopped garlic cloves and cook, stirring, for another 2 minutes. | ||
3 | Add leeks | 5 |
Reserve a handful of the leeks' green tops and add the rest of the leeks to the saucepan. Cook for 4 to 5 minutes, stirring occasionally, until softened. | ||
4 | Add potatoes | 5 |
Add in 11 ounces roughly chopped potatoes and cook for 5 minutes, until they just start to turn golden. | ||
5 | Add chickpeas | 1 |
Set aside ½ cup of the chickpeas and add the rest to the saucepan. Stir to combine with the vegetables. | ||
6 | Add stock and salt | 35 |
Add 4 cups vegetable stock and 1 teaspoon salt to the saucepan and bring to a boil. Cover and cook over low heat until the potatoes are fall-apart tender, about 30 minutes. | ||
7 | Make topping | 5 |
Toward the end of cooking time, make the topping. Thinly slice the reserved leek green tops. In a small skillet over medium heat, heat the remaining oil and add the sliced leek green tops and reserved chickpeas. Cook until the chickpeas are lightly golden and the leeks are deep green, about 4 minutes. Add ¼ teaspoon hot smoked paprika, ¼ teaspoon ground coriander, ¼ teaspoon ground cumin, and a pinch of salt and stir to coat. Remove from the heat and set aside to cool. | ||
8 | Puree | 2 |
Using an immersion blender, purée the soup. Alternatively, transfer to a blender and purée, then return to the saucepan. Add ¼ cup water to thin the soup if needed. | ||
9 | Add heavy cream | 1 |
Stir in 2 tablespoons heavy cream and season with black pepper. | ||
10 | Serve | |
To serve, divide the soup between serving bowls and top each with chickpea and leek topping. Drizzle with chili oil and serve. Enjoy! | ||
Recipe Reviews
Such a great idea to add the pan-fried chickpeas! Thanks for sharing the recipe!
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