1) Blend the leeks, carrots, onion, and garlic in a food processor until fine. If you don’t have a food processor, chop until fine. You will see that most of my recipes begin this way:).
2) Fry the chopped vegetables in butter or ghee over medium heat until soft and translucent in a large pot. Allow it to become slightly brown and caramelized. Add a few drops of water and steam for another 5 minutes or so.
3) Wash the potatoes, cut them into medium chunks, and add them to the pot.
4) Cover the potatoes in just enough stock to slightly submerge them.
5) Bring the contents to a boil and simmer for about 30 minutes or until potatoes are soft.
6) Add the chickpeas and stir.
7) Transfer 3/4 of the soup to a blender and let it cool.
8) Blend until the desired consistency.
9) Season and top with two rashers fried bacon per bowl (optional).
*Chop off the stringy roots and dark green leaves of the leeks. Save the tough leek tops in an airtight bag in the freezer for homemade stock.
