The creamy potato and chickpea soup is a comfort food that, with its creaminess and enveloping taste, conquers everyone. It is very easy to prepare: start with sautéed leek, add diced potatoes and then the pre-cooked chickpeas, you can obviously use canned ones, finally add the vegetable broth and let everything simmer gently until the potatoes are cooked.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lbs potatoes
- 1 leek
- to taste extra virgin olive oil
- 1 sprig rosemary (or ground rosemary)
- to taste nutmeg
- 9 oz cooked chickpeas (canned is also fine)
- 3 1/4 cups vegetable broth
- to taste salt
- to taste pepper
Steps
To prepare the creamy potato and chickpea soup, wash and peel the potatoes and cut them into cubes. Set aside.
Wash and clean the leek and slice it into rings. Heat a pot with 4-5 tablespoons of extra virgin olive oil and sauté the leek for a couple of minutes, stirring occasionally. Add the diced potatoes and rosemary and continue browning for another couple of minutes. Then add the chickpeas and nutmeg to taste, and brown for about another minute.
At this point, pour in the broth, add salt and pepper, and let everything cook, covered, for 15-20 minutes, until the potatoes have softened. Remove the rosemary sprig and blend everything with an immersion blender until smooth and creamy. If you prefer it more liquid, add a little more broth or water, adjusting the salt and pepper as needed.
Serve your creamy potato and chickpea soup with croutons and a drizzle of extra virgin olive oil.
