Slow Cooker Corn and Potato Soup with Roasted Chickpeas

• Vegetarian
• Gluten free

• Produce

  • 1 15-oz. (425g can Chickpeas
  • 3 1/2 cups Corn, kernels
  • 2 cups Leeks
  • 1 lb Ruseet potatoes
  • 1 tbsp Thyme, fresh leaves

• Canned Goods

  • 5 cups Vegetable broth

• Baking & Spices

  • 1 Salt and pepper
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 1/2 tbsp Butter, unsalted

• Liquids

  • 1 cup Water

Found on healthynibblesandbits.com

Description

Ingredients

• 1 1/2 tablespoons unsalted butter
• 2 cups (120g) sliced leeks (white and light green part only)
• 3 1/2 cups (475g) corn kernels
• 1 lb. (450g) ruseet potatoes, peeled and diced into 1/2-inch cubes
• 5 cups (1.2 liters) vegetable broth
• 1 cup water
• 1 tablespoon fresh thyme leaves
• salt and pepper to taste
• 1 15-oz. (425g) can of chickpeas, drained and rinsed
• 2 teaspoons olive oil
• pinch of salt and pepper

Directions

• Melt butter in a pan over medium heat. Add sliced leeks and sauté for 4 to 5 minutes, until the leeks soften. Add leeks to the slow cooker. (NOTE: If you are pressed for time, you can skip this sautéing step and just add the butter and leeks directly into the slow cooker.)
• Add corn kernels, potatoes, broth, water, thyme and a pinch of salt to the slow cooker. Cook on low for 7 to 7.5 hours, until the potatoes are tender.
• When there is about an hour left on the soup, preheat your oven to 425F (220C). Line a baking sheet with parchment paper.
• Pour chickpeas out onto a chopping board and rub them with a paper towel to get rid of some of the moisture. Toss chickpeas in a bowl with 2 teaspoons of olive oil and a pinch of salt and pepper. Spread chickpeas onto prepared baking sheet and bake for 20 to 25 minutes, depending on how crunchy you want your chickpeas to be.
• When the soup is ready, scoop out about 3/4 cup of corn kernels and set it aside. Blend the soup with an immersion blender or transfer everything into a blender and blend until smooth. Mix the whole corn kernels with the blended soup.
• Serve soup with roasted chickpeas.