This is the doubled version. Use a big crock pot!

Ingredients:

• 4-5 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 onions, chopped
• 6 cloves garlic, chopped
• Olive oil for frying
• 4 leeks, chopped and washed well
• 4 medium potatoes, chopped small
• 2 cans of chickpeas
• 1.5 tsp pink Himalayan salt
• Pepper to taste
• 10 cups vegetable stock (don’t worry if it looks thick, can add water at very end if necessary)
• grated Parmesan cheese to top (if desired, not necessary)

Instructions:

• Fry onion, garlic, carrots, and celery in olive oil until softened, about 2 minutes.
• Add the leek, mix well, and cook for another 5-7 minutes.
• Add the vegetable stock, potatoes, and chickpeas.
• Season with salt and pepper.
• Bring to a boil.
• Reduce temperature to cook gently for 20 minutes.
• Remove half of the soup and set it aside.  Using a hand blender, process the remaining soup until smooth. Return the rest of the soup (unprocessed) to the pot and mix well.
• Add more salt and pepper to taste.
• The soup is ready to serve!
• Add Parmesan cheese (not necessary for a great soup, but it’s up to you) and stir well.
• Top with fried bacon and serve with bread/ciabatta.