Slow Cooker Corn and Potato Soup with Roasted Chickpeas

Slow Cooker Corn and Potato Soup with Roasted Chickpeas - a healthy, hearty soup to help you stay warm!

Adapted from Cooking Light.



Corn and Potato Soup

Roasted Chickpeas


  1. 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.)
  2. 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.
  3. When there is about an hour left on the soup, preheat your oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
  4. 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.
  5. 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.
  6. Serve soup with roasted chickpeas.


NUTRITION INFORMATION: Serves 6. Amount per serving: Calories: 274, Total Fat 7g, Saturated Fat: 2.3g, Sodium: 232mg, Cholesterol: 8mg, Total Carbohydrate: 46g, Dietary Fiber: 7g, Sugar: 4g, Protein 8g