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–+ servings
earthy taste of mushrooms, the smoothness of potatoes, and the tender bite of spinach, all crowned with a crispy chickpea topping. Plus, the chickpeas are the crunchy croutons
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Mushroom and Potato Soup With Crispy Chickpeas

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 3 tablespoons olive oil divided
  • 2 tablespoons olive oil combined
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 cup vegetable stock
  • 2 cups warm water
  • 7 ounces portobello mushrooms chopped
  • 1 medium potato peeled and cubed
  • 7 ounces heavy cream
  • 2 cups baby spinach roughly chopped
  • Sea salt and black pepper to taste
  • 1 cup canned chickpeas drained, rinsed, and lightly patted dry

Instructions

Steps for the Mushroom and Potato Soup

  • Heat 2 tablespoons olive oil in a large pot over medium-high heat. Sauté onion and garlic until soft and translucent.
  • Add vegetable stock, water, mushrooms, and potatoes. Bring to a boil, then simmer until potatoes are soft.
  • Temper heavy cream and then add to the pot. Stir and let simmer for 1 to 2 minutes.
  • Add spinach and simmer for 5 minutes. Add salt and pepper to taste.
  • In a skillet, heat 1 tablespoon olive oil. Cook chickpeas until crispy.
  • Serve soup with a topping of crispy chickpeas.