Chipotle Leek and Potato Soup

Classic potato and leek soup gets an update with the addition of chipotle pepper in adobo sauce in this easy vegetarian dinner recipe.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 4 mins
• Total Time: 1 hr 29 mins
• Calories: 385 Calories

Ingredients

• salt to taste
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 pinch ground cumin, or to taste
• 4 cloves garlic, minced, or more to taste
• white pepper to taste
• 1 pinch dried thyme, or to taste
• 2 large leeks, white and light green parts, chopped, or more to taste
• 1 chipotle pepper in adobo, minced, or more to taste
• 3 Yukon Gold potatoes, diced
• 0.5 cup milk
• 0.25 cup butter
• 0.25 cup heavy whipping cream

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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