Ingredients

The following ingredients have 6 Servings
  • 1 1/2 tablespoons unsalted butter
  • 2 cups (120g) sliced leeks (white and light green part only)
  • 3 1/2 cups (475g) corn kernels
  • 1 pound (450g) russet potatoes, peeled and diced into 1/2-inch cubes
  • 5 cups 1.2 liters vegetable broth
  • 1 cup water
  • 1 tablespoon fresh thyme leaves
  • salt and pepper to taste
  • 1 15-ounce (425g) can of chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • pinch of salt and pepper

Instruction

  • Melt butter in a pan over medium heat. Add sliced leeks and sauté for 4 to 5 minutes, until the leeks soften. Add leeks to the slow cooker. (NOTE: If you are pressed for time, you can skip this sautéing step and just add the butter and leeks directly into the slow cooker.)
  • Add corn kernels, potatoes, broth, water, thyme and a pinch of salt to the slow cooker. Cook on low for 7 to 7.5 hours, until the potatoes are tender.
  • When there is about an hour left on the soup, preheat your oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
  • Pour chickpeas out onto a chopping board and rub them with a paper towel to get rid of some of the moisture. Toss chickpeas in a bowl with 2 teaspoons of olive oil and a pinch of salt and pepper. Spread chickpeas onto prepared baking sheet and bake for 20 to 25 minutes, depending on how crunchy you want your chickpeas to be.
  • When the soup is ready, scoop out about 3/4 cup of corn kernels and set it aside. Blend the soup with an immersion blender or transfer everything into a blender and blend until smooth. Mix the whole corn kernels with the blended soup.
  • Serve soup with roasted chickpeas.