Go Back
+ servings
Slow Cooker Corn and Potato Soup with Roasted Chickpeas - a healthy, hearty soup to help you stay warm!
No ratings yet
PRINT
Servings: 6 Servings

Slow Cooker Corn and Potato Soup with Roasted Chickpeas

Adapted from Cooking Light.
Prep Time15 mins
Cook Time7 hrs 10 mins

Ingredients

Corn and Potato Soup

  • 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 pound (450g) russet 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

Roasted Chickpeas

  • 1 15-ounce (425g) can of chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • pinch of salt and pepper

Instructions

  • 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 425ºF (220ºC). 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.

Notes

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
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!