Leek Soup

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

½ cup salted butter, (1 stick)

3 pounds leeks, trimmed, leaving white and light green parts only, chopped

1 medium yellow onion, chopped

4 garlic cloves, minced

1 teaspoon sea salt, plus more to taste

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

3 sprigs fresh thyme

1 quart chicken stock

1 cup water

1 teaspoon chicken flavored Better Than Bouillon, or 1 bouillon cube (optional)

1 (15-ounce) can chickpeas, drained and rinsed

½ cup freshly grated Parmesan cheese, plus more for serving

1 cup heavy cream

fresh chives or flat leaf parsley, minced, for garnish (optional)

Directions

Melt the butter in a large stock pot or Dutch oven over medium heat. Add the leeks, onion, and garlic and cook, stirring often, until the leeks are tender, about 10 minutes.

Stir in the salt, pepper, garlic powder, onion powder, thyme, chicken stock, water, bouillon, and chickpeas. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the chickpeas are very soft.

Remove and discard the thyme. Use an immersion blender to blend the liquid directly in the pot until smooth. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.) Stir in the parmesan and cream, until the cream is warmed through.

Taste and season with salt as needed.

Ladle the soup into bowls and garnish with parmesan and chives or parsley, if using.

Nutrition

• Serving Size: 4
• Calories: 632
• Total Fat: 51 g
• Saturated Fat: 30 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 139 mg
• Sodium: 1383 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 11 g
• Total Sugars: 8 g
• Protein: 16 g