Vegetarian, vegan if you don't use butter.
- 1 tbsp butter
- 1 tbsp olive oil
- 2-3 leeks (the white parts only, sliced very thin)
- 2-3 potatoes, scrubbed, quartered and sliced thin.
- 2-3 carrots, sliced in half lengthwise, then chopped pretty fine.
- 2 cloves garlic, minced.
- 4 c vegetable stock (If I don't have any, I cheat and use water and 2 veggie bouillon cubes.)
- 1 can chick peas. (Rinsed)
- Parsley if you have it.
Put the olive oil, butter and leeks into a heavy bottomed pot, stir until the butter melts, put the flame on medium low, and put a lid on it.
Go wash and slice the carrots and potatoes.
Stir the leeks after 5 minutes.
At the 10 minute mark, add the potatoes and carrots, and maybe turn the heat up a little. Stir, cooking until they're almost tender, then whack in the garlic, and stir for about 2 more minutes.
Add the chick peas, and cook, stirring for a minute or two.
Add the stock and parsley (if you're using it) and bring the soup to a simmer.
Simmer until the potatoes and carrots are fully soft (this will be less than 15 minutes) then either eat it the way it is, or - for a really creamy soup (that has no cream) puree one cup of the soup and add it back. (I always puree, but I have an immersion blender that makes it a snap.)