Potato-Leek Soup With Spiced Chickpeas

Name: Potato-Leek Soup With Spiced Chickpeas
Cuisine: British, Indian
Ingredients: 2 tablespoon salted butter; 1/4 cup extra-virgin olive oil, divided; 1 large shallot, roughly chopped; 3 garlic cloves, roughly chopped; 2 large leeks, washed and thinly sliced (all green and white parts, roots discarded); 11 ounce (about 3 medium) all-purpose potatoes, such as Yukon Gold, roughly chopped; 2 (15.5-ounce) cans chickpeas, drained; 4 cup vegetable stock; Fine sea salt; 1/4 teaspoon hot smoked paprika; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; Freshly ground black pepper; 2 tablespoon heavy cream; Chile oil, for serving

Instructions

The simplicity of this soup is what makes it special: Leeks, garlic, and shallot are cooked in butter, which complements creamy potatoes and chickpeas, all adding up to a hearty vegetarian soup. You can even add some carrots and parsnips along with the potatoes in Step 2 for a bit of extra sweetness, as well as red chiles for a bit of heat. But for me, the star of this dish is that lovely spiced topping. Cooking some of the leek greens and chickpeas in paprika, coriander, and cumin until crispy lends a bit of texture against the creamy soup. When served together, these small additions make the soup sing.

Updated at: Sun, 03 Aug 2025 15:37:25 GMT