Days are definitely getting colder here and my body is more and more craving warming food. This leek and potato soup is probably the one I love the most and it is so easy to prepare, as well as healthy and filling.
Although optional, you can also add some chickpeas to it, serving up plenty of fiber, good fat, and protein.
Leek and Potato Soup
Start chopping all the vegetables and potatoes. If you have fresh chickpeas, boil them according to the instructions on the package. Otherwise, you can also use canned chickpeas.
Heat the olive oil in a large pot, and then add the leek, carrots, and celery. Stir fry for 10 minutes, until softened. Add the potatoes and bay leaves. Pour the vegetable stock, reduce heat and cook for another 20 minutes.
Add the chickpeas (cooked or canned) and continue to cook for 5 minutes. Season with pepper and salt, if needed.
Use an immersion blender to blend half of the soup, in order to make it more creamy. Serve hot with some toasted bread.