Idaho’s unique environment provides nearly perfect growing conditions for potatoes. The growing season of warm days and cool nights, rich volcanic soil, clear water from mountain-fed irrigation, and clean air make Idaho potatoes superior in texture and taste to potatoes grown anywhere else, except maybe Italy, of course.
Chickpeas are a hearty addition to a basic potato leek soup. It is quick and easy to make and it tastes fantastic. The chickpeas add creaminess and the leeks are silky and sweet. These simple ingredients and perfect russet potatoes create a creamy, tasty, nutritious soup with no cream. Enjoy simply with a drizzle of olive oil and chopped chives. For added texture and spice, garnish with crispy chickpeas and chili oil, bacon or croutons.
Potato Leek Chickpea Soup
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large shallot, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 large leeks, white and tender green parts only (about 2 cups)
- ¾ pound russet potatoes, peeled and large diced
- 1 (15.5 ounce) can chickpeas, drained
- 4-6 cups chicken stock
- ½ teaspoon finely chopped fresh rosemary
- ⅛ teaspoon red chili pepper flakes (optional)
- Salt to taste (may not need salt since chickpeas and chicken stock are salted)
- Garnishes: EVVO and chopped chives; croutons; crispy chickpeas, chopped chives, chili oil; bacon
- Heat the butter and olive oil in a large stockpot over medium heat.
- Once the butter is melted, add the shallot, garlic, and leeks and cook for about 5 minutes until softened.
- Add in the potatoes, chickpeas, 4 cups of stock, rosemary and chili pepper flakes (if using). Cover and cook over low heat until the potatoes are fall-apart tender.
- Purée the soup using an immersion blender, blender, or food processor. Adjust the consistency with more chicken stock if necessary. Taste and add salt to taste.
- Suggested Garnishes: a drizzle of extra virgin olive oil; crispy chickpeas, chopped chives and a drizzle of chili oil; bacon; croutons.