Slow Cooker Corn & Potato Soup

This slow cooker corn and potato soup is the best thing to eat in colder weather. Top with roasted chickpeas for an extra crunch!

Corn and Potato Soup:
1 1/2 tablespoons unsalted butter
2 cups (120g) sliced leeks (white and light green part only)
3 1/2 cups (475g) corn kernels
1 lb. (450g) russet potatoes, peeled and diced into 1/2-inch cubes
5 cups (1.2 liters) vegetable broth
1 cup water
1 tablespoon fresh thyme leaves
salt and pepper to taste

Roasted Chickpeas:
1 15-oz. (425g) can of chickpeas, drained and rinsed
2 teaspoons olive oil
pinch of salt and pepper

View the full recipe at Healthy Nibbles & Bits →