If there’s one thing I’ve learned as a mom of three in Texas, it’s that soup can fix just about anything—rainy-day blues, picky eater complaints, and even those “I forgot to thaw the chicken” nights. That’s why I adore this Chickpea Potato Soup. It’s hearty, nourishing, and surprisingly quick to whip up (35 minutes, start to finish!).
This recipe is like wrapping yourself in a cozy blanket, except it’s edible and smells a whole lot better. Creamy potatoes meet protein-packed chickpeas, with veggies and spices simmered to perfection. The best part? It’s a one-pot wonder, so fewer dishes—hallelujah!
Table of Contents
Why You’ll Love This Chickpea Potato Soup
- Quick & easy: Ready in just over half an hour.
- Budget-friendly: Uses pantry staples like potatoes and canned chickpeas.
- Customizable: Toss in spinach, kale, or even a splash of coconut milk.
- Kid-approved: My youngest calls it “magic stew” because it disappears from his bowl every time.
What Does Chickpea Potato Soup Taste Like?
Think of it as a creamy veggie chowder meets a hearty bean soup. The potatoes bring creaminess, the chickpeas add a nutty richness, and the thyme and paprika give it just enough warmth to keep things interesting. It’s comfort food without being heavy.
Ingredients You’ll Need for Chickpea Potato Soup
One of the things I love most about this Chickpea Potato Soup is that it’s built from humble pantry staples you probably already have waiting in your kitchen. No fancy grocery runs, no complicated ingredients—just simple, nourishing foods that come together to make a bowl of pure comfort. Let’s break it down:
- Olive oil (2 tablespoons) – This gives our soup a smooth, rich base and helps sauté the veggies until they’re golden and fragrant. If you prefer, avocado oil works too.
- Onion (1 large, diced) – A kitchen essential. Onion adds depth and sweetness that forms the backbone of this soup.
- Garlic (3 cloves, minced) – Because what’s soup without garlic? It brightens and brings that irresistible aroma.
- Carrots (2, chopped) – Sweet and colorful, they balance the earthiness of potatoes and chickpeas.
- Celery (2 stalks, chopped) – Classic soup flavor, adding a subtle herbal note.
- Potatoes (3 medium, cubed) – The star of the show! I recommend Yukon Gold potatoes for a creamy texture that holds its shape. Russets also work if you want a thicker, more rustic-style broth.
- Chickpeas (2 cups cooked or canned, drained and rinsed) – Protein-packed and hearty, chickpeas make this soup filling enough to serve as a main course.
- Vegetable broth (4 cups) – A flavorful liquid base that ties everything together. Homemade broth is lovely, but store-bought works beautifully, too.
- Bay leaf (1) – Adds a subtle, savory depth that you’ll notice in every spoonful.
- Dried thyme (1 teaspoon) – Earthy and comforting, thyme pairs perfectly with potatoes.
- Paprika (½ teaspoon) – Just enough to bring warmth and a gentle smokiness.
- Salt and black pepper (to taste) – The final flavor-makers. Always season as you go.
Optional Add-Ins (for your own spin):
- A handful of fresh spinach or kale for a nutrient boost.
- A splash of lemon juice to brighten the flavors.
- A swirl of coconut milk for creaminess (and it makes the broth silky).
- A pinch of red chili flakes if you like a little kick.
The beauty of this ingredient list is its flexibility. Much like my Mexican Street Corn Soup, you can easily adapt it to what’s already in your kitchen. Missing carrots? Toss in bell peppers. Out of celery? Try fennel or zucchini. This is a forgiving recipe that loves to meet you where you’re at.
How to Make Chickpea Potato Soup (Step by Step)
Making this Chickpea Potato Soup couldn’t be easier. With just one pot, a handful of everyday ingredients, and about 35 minutes, you’ll have a hearty, nourishing bowl ready to enjoy. Follow these steps, and I’ll guide you through every simmer and stir:
Step 1: Sauté the Aromatics
Start with a large, heavy-bottomed pot (I swear by my Dutch oven for soups like this). Pour in olive oil and warm it over medium heat.
- Add the diced onion first and let it cook until it turns soft and golden, about 3–4 minutes. You’ll notice the sweet aroma filling your kitchen—that’s how you know the base is building flavor.
- Stir in the garlic, carrots, and celery, cooking for another 3–4 minutes. This trio, often called “mirepoix,” is the flavor foundation of so many soups, including my Homemade Chicken Noodle Soup. Trust me, it’s worth the few extra minutes of sautéing.
Step 2: Add the Potatoes and Spices
Now it’s time to introduce the hearty players.
- Drop in your cubed potatoes. Whether you’re using Yukon Golds for creaminess or Russets for a rustic feel, they’re going to soak up all the goodness.
- Sprinkle in the thyme, paprika, salt, and pepper. Stir well, making sure the potatoes and veggies are coated with the spices. This step is where the soup starts to smell irresistible—you might have little ones wandering into the kitchen asking, “What’s cooking?”
Step 3: Pour in the Broth and Simmer
- Carefully pour in the vegetable broth, then toss in the bay leaf.
- Turn the heat up and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low, cover, and let the soup simmer for 15–20 minutes.
- You’ll know it’s ready when the potatoes are tender enough to pierce easily with a fork.
Step 4: Add the Chickpeas and Blend
This is where the magic happens—turning your pot of veggies into a silky, hearty Chickpea Potato Soup.
- Stir in the chickpeas and let them simmer for another 5 minutes, so the flavors really mingle.
- Next, take an immersion blender and give the soup a few quick blends. You don’t want to puree it completely—just enough to thicken the broth while leaving plenty of chunky potatoes and chickpeas.
- If you don’t have an immersion blender, scoop about 2 cups into a blender, puree until smooth, and return it to the pot.
Step 5: Adjust, Customize, and Serve
Almost there! Now it’s time to give your soup its finishing touches.
- Taste and adjust with extra salt, pepper, or a splash of lemon juice for brightness.
- If you’re adding spinach or kale, stir it in at this point. It will wilt beautifully in just 2–3 minutes.
- For extra creaminess, swirl in a little coconut milk before serving.
Finally, ladle the soup into warm bowls. Pair it with crusty bread, a sprinkle of fresh herbs, or even some red chili flakes if you like a kick.
And just like that, you’ve got a pot of Chickpea Potato Soup that’s hearty, wholesome, and completely satisfying. It’s the kind of meal you’ll want to make on repeat, much like my Roasted Red Pepper Gouda Soup—another reader favorite when the craving for something cozy hits.
Tips and Tricks for Perfect Chickpea Potato Soup
- Don’t skip the blend: A quick whirl with the immersion blender makes the broth velvety while keeping it hearty.
- Yukon vs. Russets: Yukon Golds stay creamy and intact; Russets give you a thicker soup. Choose your adventure!
- Add-ins are your friend: Kale, coconut milk, or chili flakes can take it in different directions.
- Meal-prep bonus: This soup tastes even better the next day once the flavors marry.
- Kid trick: If your little ones side-eye greens, blend them in. They’ll never know.
Storage: Chickpea Potato Soup
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat gently.
- Reheat tip: Warm on the stovetop with a splash of broth or water if it thickens.
FAQs
Can I make this in the Instant Pot?
Yes! Sauté the veggies using the sauté function, then cook everything (except spinach) on high pressure for 8 minutes. Quick release, then stir in greens.
Can I use sweet potatoes instead of white potatoes?
Absolutely. Sweet potatoes add a subtle sweetness that pairs beautifully with chickpeas.
Is this soup vegan?
Yes, 100% plant-based and dairy-free.
Conclusion
This Chickpea Potato Soup isn’t just a meal—it’s a hug in a bowl. Whether you’re chasing away a chilly evening or just need something nourishing on a busy weeknight, it delivers every single time. So grab your pot, chop those potatoes, and let’s bring a little comfort to your kitchen.
And if you’re a soup lover (like me!), you’ll also adore my Spicy Pumpkin Soup or Parmesan Tomato Cannellini Bean Soup.
Let me know in the comments if you try it—bonus points if you share whether your kids gave it a “magic stew” rating too!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Chickpea Potato Soup: A Comforting Weeknight Dinner
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan
Description
Cozy up with a bowl of Chickpea Potato Soup, a hearty and nourishing dish packed with creamy potatoes, protein-rich chickpeas, and flavorful spices. This one-pot wonder is easy to make, perfect for any season, and endlessly customizable to suit your taste.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 medium potatoes, cubed (Yukon Gold or Russets)
- 2 cups cooked or canned chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper, to taste
Optional Add-Ins:
- 1 cup chopped spinach or kale
- 1 tablespoon lemon juice
- ½ cup coconut milk
- ¼ teaspoon red chili flakes
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until translucent.
3. Stir in garlic, carrots, and celery, and cook for another 3–4 minutes until fragrant and slightly softened.
4. Add cubed potatoes to the pot and sprinkle in dried thyme, paprika, salt, and pepper. Stir to coat the vegetables in the spices.
5. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 15–20 minutes, or until potatoes are tender.
7. Stir in chickpeas and let simmer for 5 more minutes to meld the flavors.
8. Use an immersion blender to partially blend the soup for a creamy yet chunky texture. Alternatively, blend 2 cups and return to the pot.
9. Taste and adjust seasoning with salt, pepper, or lemon juice.
10. If using, stir in spinach or kale and cook for 2–3 minutes until wilted.
11. Ladle into bowls and serve warm.
Notes
Yukon Gold potatoes create a creamy texture and hold their shape, while Russets yield a thicker, starchier soup.
Partially blending the soup gives it body without losing heartiness.
Add lemon juice for brightness, coconut milk for creaminess, or red chili flakes for heat.
Leftovers store well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
