Chipotle Leek And Potato Soup
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
43
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Butter4 cloves
Garlic (minced, or more to taste)1 pinch
Ground Cumin (to taste)1 pinch
Dried Thyme (to taste)4 cups
Vegetable Broth1 cup
Milk1 cup
Heavy Whipping CreamDirections:
1
Melt butter in a large pot over medium-low heat
2
Add leeks and salt; cook, stirring often, until very soft, about 20 minutes
3
Stir in red bell pepper and garlic; cook and stir for 2 minutes
4
Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes
5
Stir vegetable broth and potatoes into the pot
6
Bring to a boil; reduce heat to low and cover
7
Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes
8
Stir in milk and cream
9
Remove from heat and let cool slightly, 10 to 15 minutes
10
Puree soup with an immersion blender to desired smoothness
11
Simmer until heated through, about 5 minutes