A creamy, spring-green potato leek soup with chickpeas.
Slice leeks, using both green and white parts. Cut them into thin circles by slicing the width, not the length, of the leek.
Dice potato into small pieces.
Add leeks and potato to very large pot and cover with just enough water to mostly submerge. For a thinner soup, add water to entirely submerge the vegetables. You can use broth here instead of water, in which case, omit the bouillon cubes.
Bring contents to a boil, and then simmer on medium-low. Add in bouillon cubes, salt and pepper, and stir well. Simmer for about 25 minutes, until potatoes can be pierced easily with a fork.
During last 5 minutes, add chickpeas and stir.
Transfer 1/2 to 3/4 of the soup to your blender and blend until creamy. Pour back into pot with remaining soup and stir. Alternatively, use a handheld immersion blender and blend half of the mixture, leaving some chunks.
Serve with freshly cooked bacon on top, cut into pieces, fresh herb sprigs, or a sprinkle of black pepper. A side of some sourdough bread would be lovely, too!
This is a great meal prep recipe. Transfer leftovers to airtight containers and store in refrigerator for up to 5 days, or freezer for 3 months.