The fried chorizo topping adds a salty, garlicky flavour hit to this classic potato and leek, with chickpea, soup.
- Heat oil in a large saucepan over medium heat. Add leek. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute.
- Add stock and potato. Bring to a simmer. Cover. Simmer for 15 minutes or until potato is tender. Stir in chickpeas. Remove from heat. Transfer 1/2 the soup mixture to a heatproof bowl. Using a stick blender, blend soup in pan until smooth. Return unblended soup to pan. Season with salt and pepper.
- Meanwhile, heat a non-stick frying pan over medium heat. Add chorizo. Cook, stirring occasionally, for 3 to 4 minutes or until golden.
- Serve topped with chorizo and chives.
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