Easy Leek and Potato Soup with Chickpeas is a nutritious, filling bowl of soup. A hearty bowl of soup is perfect at this time of year, the sauteed leeks and onion are cooked in vegetable stock with potatoes, carrots, garlic and chickpeas, making this delicious fresh tasting soup.
I've been making this chickpea and leek soup for years. Leek and chickpea soup is one of those soups that I can whip together quickly as I usually have all the ingredients in my fridge and store cupboards.
Carrot leek and chickpea soup is the soup I often cook when I have last minute visitors. I use a lot of chickpeas when I cook, they take on flavor really well and add great texture to the soup.
This is a healthy leek and potato soup with chickpeas. I always have canned beans and pulses in my stores and love adding them to soups and stews, they add in protein which help to keep you fuller for longer.
Table of contents
Why you'll love this recipe
- This recipe uses a few simple ingredients most of your will have in your stores at home.
- Preparation time is minimal, this soup can be cooked and on the table in just 40 minutes.
- Make ahead earlier in the day or the day before, the soup will taste even better if left to sit.
- This recipe is easily doubled or tripled if you are feeding a crowd of diners.
Recipe ingredients & substitutions
- Butter - you can use salted or unsalted butter, whichever you have to hand.
- Leeks - I use 3 large leeks in this soup.
- Onion - I use a brown or yellow onion, you could also use a red onion or shallots if you prefer a milder flavour.
- Carrots - add 2 large carrots to the soup.
- Garlic - use fresh garlic as it has the best flavour.
- Potatoes - I use new potatoes, which hold their shape and give a bit more bite to the soup.
- Chickpeas - use canned chickpeas for ease.
- Stock - I've used vegetable stock, but a chicken stock works well too if you're not serving meat free diners.
- Seasoning - I keep the seasoning simple with sea salt and freshly ground black pepper.
How to make Leek & Potato Soup with Chickpeas
- Melt the butter in a large pan over medium high heat. Add the leeks and onion and saute for 15 minutes to soften, but not colour, the vegetables.
- Now add the carrot and garlic and cook for a further 2 minutes.
- Add the remaining ingredients and season the soup with salt and pepper. Stir to combine and turn the heat down to medium low.
- Simmer the soup gently for 15 minutes until the potatoes are cooked through. Serve immediately.
Recipe variations
- Add any variety of vegetables to this leek and potato soup, like squash, celery or green beans.
- Stir through a handful of leafy greens like spinach or kale, just before serving and allow to wilt in the hot soup.
- For something a little different swap the potato for sweet potato instead.
- Swap the chickpeas for any other canned bean or a can of green lentils.
- Add some fresh herbs like bay leaves, parsley or thyme to the soup while it is cooking.
Serving suggestions
This is a filling and hearty bowl of soup, perfect for lunch or for a light dinner dish. Keep things simple and serve the soup with a side of crusty bread or toasted bread.
Useful hints and tips
- Take time to gently saute the leeks and onion and add a pinch of salt to stop them from colouring too much.
- Check the soup for seasoning before serving, the right amount of salt and pepper makes a big difference to the taste of the finished dish.
- Use a gluten free stock and this soup is suitable for coeliacs and gluten free diners.
- Swap the butter for olive oil and this vegetable soup is suitable for dairy free and Vegan diners.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
The trick to making a good leek and potato soup is to add in extra layers of flavour as the two vegetables on their own can be bland. Firstly take time to properly sweat down the leek and onion. Add additional vegetables like the carrots and fresh garlic, which will add extra layers of flavour. Always use a good vegetable stock and season properly with salt and black pepper.
Yes, this healthy leek and potato soup with chickpeas is packed with vegetables. The added chickpeas are full of protein keeping you fuller for longer. It is also a stock based soup and contains no cream.
Once cooked and cooled, store the soup in an airtight container in the fridge for 3-4 days. When ready to enjoy place back on the hob and heat up to piping hot.
Yes, absolutely. Once cooked and cooled, place in an airtight container in the freezer for up to 3 months. This soup can be reheated gently from frozen.
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Additional recipe suggestions
If you like this recipe then try some of my other vegetable laden vegan soup recipes:
- Tomato & Vegetable Soup with Harissa
- Broccoli Courgette Soup
- Sweet Potato, Coconut & Chilli Soup
- Vegetable Barley Broth
- Tomato & Basil Soup
- Spicy Bean & Vegetable Soup
- Simple Curried Chickpea & Lentil Soup
- Spicy Tomato & Lentil Soup
For some great hints and tips on how to make a great bowl of soup, have a read of my Simple Soup Recipes post, which also features a variety of delicious recipes.
Leek & Potato Soup with Chickpeas
Ingredients
- 50 g butter
- 3 leeks (sliced)
- 1 onion (diced)
- 2 carrots (diced)
- 2 cloves garlic (crushed)
- 500 g potatoes (cut into chunks)
- 500 g cooked chickpeas (2 x 400g cans, drained)
- 1 ltr vegetable stock
- sea salt & black pepper
Instructions
- Melt the butter in a large pan over medium high heat. Add the leeks and onion and saute for 15 minutes to soften, but not colour, the vegetables.
- Now add the carrot and garlic and cook for a further 2 minutes.
- Add the remaining ingredients and season the soup with salt and pepper. Stir to combine and turn the heat down to medium low.
- Simmer the soup gently for 15 minutes until the potatoes are cooked through. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
I usually go creamy with potato soup but chunky and brothy really worked for me, especially with the chickpeas which I love anyway!
Lesley says
I like both creamy and broth based soups and the broth version really works with the chickpeas.
Cat says
I love that this variation is kept chunky and the additional flavours you added. It was really delicious and I'll definitely be making it again.
Lesley says
Thank you Cat, I like a chunky soup myself, it gives the soup some texture.
Sisley White - Sew White says
This is such a clever addition to a delicious soup. I love the added chickpeas.
Lesley says
Me too Sisley, chickpeas are a favourite ingredient.
Janice says
I'm so with you it being the time of year for soup! We loved this variation on Leek and Potato Soup, the garlic and chickpeas made it a meal in a bowl.
Lesley says
Thank you Janice, I'm glad you enjoyed it. It's a great light dinner for the colder nights.