Easy Leek & Potato Soup with Chickpeas

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.

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

1. Take time to gently saute the leeks and onion and add a pinch of salt to stop them from colouring too much.
2. 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.
3. Use a gluten free stock and this soup is suitable for coeliacs and gluten free diners.
4. Swap the butter for olive oil and this vegetable soup is suitable for dairy free and Vegan diners.
5. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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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
• 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

Easy Leek and Potato Soup with sauteed leeks and onion cooked in vegetable stock with potatoes, carrots, garlic and chickpeas, making this a delicious and fresh tasting soup.

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 8

Calories: 181kcal

Author: Lesley Garden

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.

Nutrition Facts

Leek & Potato Soup with Chickpeas

Amount Per Serving

Calories 181 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 13mg4%

Sodium 236mg10%

Potassium 487mg14%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 3g3%

Protein 5g10%

Vitamin A 3271IU65%

Vitamin C 19mg23%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Soup

Cuisine : British

Keyword : carrot leek and chickpea soup, chickpea and leek soup, leek potato and chickpea soup, potato and leek soup with chickpeas

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