Braised Leek, Potato and Whole-Grain Mustard Soup with Crispy Chickpeas
An original, comforting soup where the sweetness of braised leeks meets silky potato and the gentle punch of whole-grain mustard. It is finished with crispy oven-roasted chickpeas and fresh chives for contrast in texture and deep flavor.
Ingredients
- 500 g leeks (solo the parte blanca and verde clara, sliced finas)
- 400 g potato (pelada and diced)
- 240 g cooked chickpeas (escurridos and dry)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml heavy cream (for dar cremosidad)
- 30 g whole-grain mustard (more a poco extra for servir if desired)
- 45 ml olive oil (divided)
- 15 g butter (unsalted)
- 2 g sweet paprika (for the garbanzos)
- 1 g dried thyme (for the sopa)
- 8 g fresh chives (chopped fino, for servir)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 15 ml lemon juice (freshly squeezed)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Toss the cooked chickpeas with 1 tablespoon olive oil, sweet paprika, a pinch of salt, and some black pepper. Spread them on a tray and roast for 20 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until golden and crisp.
- 2
While the chickpeas roast, heat 2 tablespoons of olive oil with the butter in a large pot over medium heat. Add the yellow onion and leeks with 1/2 teaspoon salt. Cook for 10 to 12 minutes, stirring often, until very tender and lightly golden.
- 3
Add the garlic and dried thyme to the pot. Cook for 1 more minute until fragrant, making sure the garlic does not burn.
- 4
Add the potato and vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 18 to 20 minutes, until the potato is fully tender.
- 5
Remove the pot from the heat and blend the soup until smooth. Add the heavy cream, whole-grain mustard, and lemon juice. Mix well and adjust with the remaining salt and black pepper.
- 6
Warm the soup again over low heat for 2 to 3 minutes without letting it boil vigorously so the flavors can come together.
- 7
Serve the soup hot in bowls. Top with the crispy chickpeas, chopped fresh chives, and, if desired, a little extra whole-grain mustard.
Chef tips
Wash the leeks thoroughly between the layers to remove any grit. If you want an even silkier texture, strain the soup after blending.
Substitutions
You can replace the cream with an unsweetened plant-based alternative for a dairy-free version, and swap the butter for more olive oil. Chives can be replaced with fresh parsley, and whole-grain mustard can be swapped for mild Dijon if you want a smoother texture.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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