For this batch, I use spring garlic which added a delicate and subtle garlic flavor. When I can’t find it, I use 2 cloves of old school garlic!
Note: I use my immersion blender for this one since the Vitamix is way too strong. It turned my very first batch into a gluey mess.
1 big leek
1 spring garlic or 2 cloves of garlic 3 potatoes (small to medium Yukon Golds or Russets)
1 cup cooked chickpeas
3 cups of water or vegetable stock
Sea salt and white pepper, to taste
Chives, for garnish
Toasted pumpkin seeds, for garnish
Organize your mise en place. Clean the leeks really well and chop into semi circles. Slice the spring garlic or mince the garlic cloves. Peel and chop the potatoes.
Place the leeks and garlic into a soup pot along with a little water and cook until they start to soften, about 5 minutes. Add the potatoes and cover with water or stock. Bring to a boil and then reduce to a simmer. Cover and cook until the potatoes are soft, about 10 or 15 minutes. Add the chickpeas and bring up to heat.
Puree the soup with an immersion blender as smooth as you like. I went for smoooooth. But chunky is fun too! Also, I would think a blender would work well here too.
Snip the chives and garnish each bowl. Drop a few toasted pumpkin seeds on top too. Enjoy!