Food52 Resident Chetna Makan returns with a flavorful and ultra-comforting potato, leek, and chickpea soup. This recipe is easy to prepare with shallots, garlic, leeks, potatoes, and chickpeas cooked in a fragrant vegetable broth then blitzed in a blender. Add a little bit of cream, crispy chickpeas, and leeks to make the perfect cozy meal. GET THE RECIPE ►► https://f52.co/3FF8u7m

For more of Chetna's delicious recipes visit her channel @Food with Chetna

PREP TIME: 10 minutes
COOK TIME: 1 hour
SERVES: 4

INGREDIENTS

2 tablespoons salted butter
1/4 cup extra-virgin olive oil, divided
1 large shallot, roughly chopped
3 garlic cloves, roughly chopped
2 large leeks, washed and thinly sliced (all green and white parts, roots discarded)
11 ounces (about 3 medium) all-purpose potatoes, such as Yukon Gold, roughly chopped
2 (15.5-ounce) cans chickpeas, drained
4 cups vegetable stock
Fine sea salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
2 tablespoons heavy cream
Freshly ground black pepper
Chile oil, for serving

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