Chipotle Leek and Potato Soup
Ingredients
- ¼ cup butter
- 2 large leeks, white and light green parts, chopped, or more to taste
- salt to taste
- 1 red bell pepper, diced
- 4 cloves garlic, minced, or more to taste
- 1 chipotle pepper in adobo, minced, or more to taste
- 1 pinch ground cumin, or to taste
- 1 pinch dried thyme, or to taste
- white pepper to taste
- 4 cups vegetable broth
- 3 Yukon Gold potatoes, diced
- ½ cup milk
- ¼ cup heavy whipping cream
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Instructions
- Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
- Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
- Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.
Source
Original recipe: View Original