Potato leek tahini soup is a comforting way to spend your winter dinners. It is like potato leek soup and hummus soup came together in one delicious bowl!
It’s been officially soup season at my house since the first snow fell. Don’t get me wrong, Zach and I literally eat soup all year round. I don’t get sick of it, but the amount of soup consumed definitely increases this time of year. There are so many reasons I am obsessed with soup. It’s so comforting. The feeling you get from eating a bowl of soup can’t be matched in my opinion. Most of all however, the reason I am so obsessed with soup is how creative you can get them. From creamy to brothy and from veggie-loaded to a hearty chili, the sky’s the limit when it comes to making soup.
This potato leek tahini soup is one of my most recent favorites. I love potato leek soup, but let’s be honest, potato leek soup has been done a million and one times. I decided to smash the flavors would get in a traditional hummus with the flavors you would get in a traditional potato leek soup. The tahini and garbanzo beans really make this soup shine, and I’m loving how comforting this soup came out.
Beer I found this soup very difficult to pair with. I didn’t want anything too hoppy, like a pale ale or an IPA. In fact, I really wanted something lighter and maltier. This isn’t a style of beer I usually gravitate towards. It’s rare that I order an amber ale at a brewery, but sometimes amber ales pair really well with food. In this case, an amber ale worked perfectly.
Potato Leek Tahini Soup
- 3 tbsp unsalted butter
- 3 large leeks dark green part removed, diced
- 2 celery stalks diced
- 1 tsp dry thyme
- 3 garlic cloves minced
- 2 lb Yukon gold potatoes peeled and diced
- 6 cups vegetable broth
- 1 can drained garbanzo beans approximately 14 ounces
- 1/2 cup tahini
- salt and black pepper
- 1 cup heavy cream
- Suggested Toppings: crumbled goat's cheese, crushed red pepper, crispy chickpeas
- Melt the butter in a large dutch oven over medium heat. Once melted, add the leeks, celery, and dried thyme. Season with salt and black pepper. Stir. Cook for about 5 minutes or until the veggies are tender. Add the garlic and potatoes, cook for 2 minutes before stirring in the vegetable broth. Bring the soup to a boil and then simmer for 20 minutes.
- After 2 minutes, stir in the garbanzo beans and tahini. Simmer for 5 more minutes until the beans are warm and the tahini is fully incorporated.
- Taking an immersion blender (or transfer to a regular blender), blend the soup until smooth and creamy. Season to taste with salt and black pepper, and then add the heavy cream. Cook for 5 more minutes until nice and warmed through.
- Keep the soup warm on the stove or serve immediately topped with suggested toppings. Enjoy!