Potato, Leek and Chickpea Soup

• Ingredients

  • 5 to 6 leeks
  • 3 tablespoons butter
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 3 to 4 small potatoes, peeled and cubed (3 to 4 cups)
  • 2 (15-ounce) cans chickpeas, drained
  • 3 cups chicken broth
  • 1 cup freshly grated Parmesan cheese

• Directions

  1. Discard tough green parts of leeks. Slice white parts lengthwise; rinse well under cold, running water and roughly chop.
  2. In a large Dutch oven, melt butter and olive oil over medium heat. Add leeks and garlic, cooking for about 10 minutes or until leeks are translucent.
  3. Stir in potatoes and chickpeas; cook for 2 to 3 minutes.
  4. Add chicken broth and bring mixture to a boil. Reduce heat and simmer for 20 minutes.
  5. Remove from heat and cool slightly. Puree with a hand held immersion blender, or in batches with a regular blender.
  6. Return puree to warm pan, stir in Parmesan, reserving some for garnish. Add salt and pepper to taste.
  7. Transfer to individual soup bowls, top with extra Parmesan and a drizzle of olive oil, and serve.

• Details

  • Yields: 6-8 servings

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