Ingredients

Instructions

  1. Trim, separate and rinse leeks.
  2. Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
  3. Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
  4. If the soup is to thick, thin it down with a little boiling water.
  5. Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
  6. Garnish with grated parmesan cheese and drizzle on some olive oil.