Leak and chick pea soup with ground chicken

I went to zumba class after work. I was at home 6:30Pm Jeremy said I'm hungry do you have idea what you will cook?. I had a chopped leak and cooked chick peas. I googled soup recipe with with those ingredients. Here is the link http://www.lecreuset.com/potato--leek-and-chickpea-soup. I found recipe that I can use but I thought better with the chicken. I added ground chicken to that recipe. It was very delicious soup. 

 Ingredients:
1 tbsp  olive oil

1 onion chopped
3 garlic cloves chopped
1/2 lb ground  chicken
4 leaks thin sliced
1 potato cut small cubes
1 cup chickpeas
1 tomato chopped
3 cups chicken broth
salt and pepper
chopped parsley


 Preparation:
Put  olive oil over medium heat in a soup pan. Add onion,garlic cook five minutes. Add ground chicken cooked chicken thoroughly. Add pepper and salt. Add leaks and cook ten more minutes stirring occasionally. Add potatoes and chickpeas and tomatoes mix them together and add chicken broth. Reduce heat cook 20 or 25 minutes. Add parsley and serve.

5 – 6 leeks

Ingredients:

• 5 – 6 leeks
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
• 2 (15-ounce) cans chickpeas, drained
• 3 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• Sea salt and freshly ground pepper to taste

Directions:

Discard tough green tips of leeks. Slice lengthwise, rinse well, and roughly chop. Reserve some for garnish.

Melt butter and olive oil over medium heat in a large French oven. Add leeks and garlic, cooking for 10 minutes or until leeks are translucent. Add potatoes and chickpeas, cooking 2 – 3 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 20 minutes.

Remove from heat and cool slightly. Puree with an immersion blender, or in batches with a regular blender. If you prefer a chunkier texture, only puree half the soup.

Stir in Parmesan, reserving some for garnish. Add salt and pepper to taste. Transfer to the soup tureen. Top individual portions with extra Parmesan and leeks, and a dash of olive oil.
- See more at: http://www.lecreuset.com/potato--leek-and-chickpea-soup#sthash.D7RG8iQ5.dpuf

Ingredients:

• 5 – 6 leeks
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
• 2 (15-ounce) cans chickpeas, drained
• 3 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• Sea salt and freshly ground pepper to taste

- See more at: http://www.lecreuset.com/potato--leek-and-chickpea-soup#sthash.D7RG8iQ5.dpuf