Food52 Resident Chetna Makan returns with a flavorful and ultra-comforting potato, leek, and chickpea soup. This recipe is easy to prepare with shallots, garlic, leeks, potatoes, and chickpeas cooked in a fragrant vegetable broth then blitzed in a blender. Add a little bit of cream, crispy chickpeas, and leeks to make the perfect cozy meal. GET THE RECIPE ►► https://f52.co/3FF8u7mFor more of Chetna's delicious recipes visit her channel @Food with Chetna PREP TIME: 10 minutesCOOK TIME: 1 hourSERVES: 4INGREDIENTS2 tablespoons salted butter1/4 cup extra-virgin olive oil, divided1 large shallot, roughly chopped3 garlic cloves, roughly chopped2 large leeks, washed and thinly sliced (all green and white parts, roots discarded)11 ounces (about 3 medium) all-purpose potatoes, such as Yukon Gold, roughly chopped2 (15.5-ounce) cans chickpeas, drained4 cups vegetable stockFine sea salt1/4 teaspoon hot smoked paprika1/4 teaspoon ground coriander1/4 teaspoon ground cumin2 tablespoons heavy creamFreshly ground black pepperChile oil, for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
