Name: Chipotle Leek and Potato Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Butter - ¼ cup; Leeks, white and light green parts, chopped, or more to taste - 2 large; Salt to taste - 2 large; Red bell pepper, diced - 1; Garlic, minced, or more to taste - 4 cloves; Chipotle pepper in adobo, minced, or more to taste - 1; Ground cumin, or to taste - 1 pinch; Dried thyme, or to taste - 1 pinch; White pepper to taste - 1 pinch; Vegetable broth - 4 cups; Yukon Gold potatoes, diced - 3; Milk - ½ cup; Heavy whipping cream - ¼ cup

Ingredients for - Chipotle Leek and Potato Soup

1. Butter ¼ cup

2. Leeks, white and light green parts, chopped, or more to taste 2 large

3. Salt to taste 2 large

4. Red bell pepper, diced 1

5. Garlic, minced, or more to taste 4 cloves

6. Chipotle pepper in adobo, minced, or more to taste 1

7. Ground cumin, or to taste 1 pinch

8. Dried thyme, or to taste 1 pinch

9. White pepper to taste 1 pinch

10. Vegetable broth 4 cups

11. Yukon Gold potatoes, diced 3

12. Milk ½ cup

13. Heavy whipping cream ¼ cup

How to cook deliciously - Chipotle Leek and Potato Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.