You know those days when you just want something warm, cozy, and fillingbut without spending hours in the kitchen?
This Chickpea Potato Soup is exactly that. It’s hearty, full of flavor, and secretly healthy (shh, don’t tell anyone).
I threw it together one chilly evening when I had random stuff in the pantry and ended up with a total winner.
It’s creamy without any dairy, packed with plant-based goodness, and honestly? It hits the spot every time.
Try my Spicy Tom Kha Soup recipe.
🥔 Simple Ingredients – Just a handful of pantry staples like potatoes, chickpeas, garlic, and spices. Nothing fancy, nothing weird.
⏱️ Ready in 30 Minutes – Quick enough for a weeknight, cozy enough for the weekend.
🥣 Creamy Without the Cream – Blended chickpeas give it that rich, velvety textureno dairy needed!
🌱 Totally Plant-Based – It’s vegan, gluten-free, dairy-free… all the “free” things, but still packed with flavor.
💸 Budget-Friendly – Made with affordable ingredients, and comes in at around a buck per serving. Can’t beat that.
🧑🍳 Meal Prep Hero – Makes a great batch for the fridge or freezer. Tastes even better the next day (soup magic!).
🌶️ Customizable Heat – Add more chili flakes if you like it spicy, or keep it mellow for a soothing bowl.
Try my Velvety Zucchini Soup recipe.
Chickpeas – These little guys are the star of the show! They’re loaded with protein and fiber, and when you blend some of them, they make the soup super creamyno cream needed. Total win.
Potatoes – Good ol’ potatoes add that hearty, stick-to-your-ribs feel. I like to dice them nice and small so they cook quickly and soak up all that flavor.
Garlic – Just one clove, but it brings all the cozy vibes. It’s sautéed at the start to build that warm, savory base.
Vegetable Stock – This is what ties everything together. Use a good-quality one if you canit really makes a difference in the flavor.
Paprika & Rosemary – The dynamic duo. Paprika adds a smoky depth, and rosemary brings in that herby, comfort-food feel. Your kitchen is gonna smell amazing.
Chili Flakes (for garnish) – Totally optional, but I love the little kick they add at the end. Just a pinch goes a long way.
NOTE: For measurements and rest of the ingredients check the recipe card below.
Time required: 30 mins
1| Start with the chickpeas: Grab about half of them and give 'em a good blend until smooth this is gonna make the soup extra creamy without any cream. No blender? No problem! Just mash them up with a potato masher or even a fork.
2| Sauté time: Heat up 2 tablespoons of olive oil in a pot over medium heat. Toss in your grated garlic and let it sizzle for about a minute. It’ll smell amazing you’ve been warned.
3| Add the goodies: Now add your finely diced potatoes and the rest of those whole chickpeas. Give everything a little sauté for 2-3 minutes. Season with a pinch of salt and pepper while you're at it.
4| Let it all come together: Pour in the veggie stock and stir in your blended chickpeas. Give it a good mix things are starting to look real cozy now.
5| Spice it up: Add the paprika and dried rosemary, and throw in a bit more salt and pepper to taste. Let it simmer gently for about 20 minutes, or until the potatoes are soft and tender.
6| Final touch: Drizzle with a teaspoon of olive oil and sprinkle some chili flakes on top for a little kick. Now grab a spoon and dig into that warm, hearty goodness!
No Chickpeas?
Swap in white beans like cannellini or great northern. They’ll still give you that creamy, cozy texture.
Want it Extra Creamy?
Try blending in a splash of coconut milk or a spoonful of tahini. Super rich, super tasty.
No Fresh Garlic?
1/4 teaspoon of garlic powder will do the trick in a pinch. Still brings the flavor.
Out of Rosemary?
Use thyme or Italian seasoning instead. Whatever you’ve got on hand will work just fine.
Add Some Greens
Throw in a handful of spinach or kale near the end of cooking. Adds color, nutrients, and a little extra texture.
Turn Up the Heat
Like it spicy? Toss in a pinch of cayenne or a few drops of hot sauce with your chili flakes.
Make It More Filling
Add cooked quinoa, brown rice, or orzo to bulk it up. It becomes a full-on meal with just one extra step.
Try my Silky Broccoli and Pea Soup recipe.
Blend Before You Begin
Blending the chickpeas before you start cooking saves time later and makes things way easier when you’re multitasking in the kitchen.
Small Dice = Faster Cook Time
The smaller you chop your potatoes, the quicker they cook. Aim for bite-sized pieces so they get nice and tender in that 20-minute simmer.
Don’t Skip the Garlic Sizzle
Sautéing the garlic first wakes up the whole flavor of the soup. Just 60 seconds in the oil makes a big difference.
Taste as You Go
Every veggie stock is a little different. Give the soup a taste after 10–15 minutes and adjust the salt and spices if needed.
Let It Sit (If You Can Wait!)
This soup actually gets better as it sits. The flavors deepen, and it thickens up nicelyperfect for leftovers or meal prep.
Freeze the Extras
This soup freezes like a champ. Let it cool, portion it out, and stash it in the freezer for those “I-don’t-feel-like-cooking” days.
Add Olive Oil at the End
That little drizzle of olive oil at the end? It’s not just for looks. It adds richness and ties everything together beautifully.
Try my Chilled Cashew Leek Soup recipe.
Crusty Bread on the Side
You cannot go wrong with a thick slice of toasted sourdough, multigrain, or even a warm pita. Perfect for dunking and scooping.
Top with Crunchies
A few croutons, roasted chickpeas, or even crispy onions on top? Yes, please. Adds texture and takes it up a notch.
Pair with a Simple Salad
Go fresh and light with a quick side saladthink arugula, lemon vinaigrette, and maybe a sprinkle of seeds or nuts.
Add a Dollop of Vegan Yogurt
For a cool contrast, a swirl of plain vegan yogurt or a drizzle of tahini on top is chef’s kiss.
Serve in a Bread Bowl
Feeling fancy (or just extra hungry)? Hollow out a small loaf and serve your soup right in it. Cozy vibes on max.
Make it a Soup + Sandwich Night
Pair it with a grilled veggie sandwich, avocado toast, or even a classic vegan grilled cheese. Boom, dinner done.
Tuck it into Meal Prep
Pack it with cooked grains and a handful of greens in containersyour future self will thank you come lunchtime.
Try my White Bean Soup recipe.
Non-Alcoholic Sips
Sparkling Water with Citrus
A cold glass of sparkling water with a squeeze of lemon or lime cuts through the richness of the soup and keeps it feeling light and fresh.
Iced Herbal Tea
Try a chilled chamomile or mint tea. It’s soothing, mellow, and pairs nicely with the warm, herby flavors in the soup.
Warm Apple Cider
For full cozy mode, serve your soup with a mug of warm (unsweetened) apple cider. Sweet + savory = comfort heaven.
Ginger Lemon Tonic
Mix fresh lemon juice, a splash of ginger juice or syrup, and top it with sparkling water. Refreshing and great for digestion too!
Alcoholic Options (If You're Feelin’ Fancy)
Light White Wine
A crisp Pinot Grigio or Sauvignon Blanc balances out the savory and slightly smoky notes in the soup without overpowering it.
Belgian Wheat Beer
Something like a Hoegaarden or Blue Moon brings a light citrusy vibe that plays real nice with the rosemary and paprika.
Dry Rosé
If you want something refreshing but with a touch of body, a chilled rosé is a great all-around optionplus it just feels fun.
Spiked Cider
Warm spiced apple cider with a splash of bourbon or spiced rum? Heck yeah. Cozy up and let it be your fall or winter go-to.
Fridge Life:
Once the soup cools, pop it in an airtight container and keep it in the fridge. It’ll stay good for up to 4 daysand honestly, it tastes even better the next day. Soup magic is real.
Freezer Friendly:
Yup, this soup freezes like a champ! Let it cool completely, then freeze in individual portions for easy grab-and-heat meals. It’ll last about 2–3 months. Just don’t forget to label it (trust me, mystery containers are no fun).
Reheating on the Stove:
Pour it into a pot, heat it over medium-low, and give it a stir every now and then. Add a splash of water or broth if it’s thickened up too much.
Microwave Method:
Short on time? No problem. Microwave in a microwave-safe bowl with a loose cover, heating in 30-second bursts and stirring in between until hot. Easy peasy.
Thick After Storing?
That’s totally normalchickpeas and potatoes love to soak up liquid. Just add a bit of water, broth, or even a splash of plant milk to loosen it up when reheating.
Try my Zucchini Soup recipe.
And there you have itsimple, soul-warming, and ready in 30 minutes.
This soup’s become one of my go-to recipes for meal prep or lazy weeknights, and I promise, it never disappoints.
If you give it a try, let me know how it goesbonus points if you add your own twist!
Now go grab a bowl, get cozy, and enjoy every spoonful. You earned it.
🍲 My go-to soup for lazy weeknights! This vegan Chickpea Potato Soup is hearty, budget-friendly, and made with simple pantry staples. So dang good!
Blend half of the canned chickpeas until smooth to create a creamy base. If a blender is not available, mash them using a potato masher or fork. Set aside.
In a medium-sized pot, heat 2 tablespoons of olive oil over medium-high heat. Add the grated garlic and sauté for approximately 1 minute, or until fragrant.
Add the finely diced potatoes and the remaining whole chickpeas to the pot. Sauté for 2–3 minutes. Season with salt and pepper to taste.
Pour in the vegetable stock and stir in the blended chickpeas. Mix thoroughly to combine.
Add the paprika powder and dried rosemary. Adjust salt and pepper to taste. Reduce heat and allow the soup to simmer for about 20 minutes, or until the potatoes are tender.
Before serving, drizzle with 1 teaspoon of olive oil and garnish with chili flakes. Serve hot.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
