Salmon with a Sweet Glaze
◷ 10 min
LunchReader rated
Chipotle Potato and Leek Soup
Warm up on a chilly day with this smoky and creamy soup that combines tender potatoes and sautéed leeks. The subtle heat from chipotle peppers adds a deliciously comforting kick you'll love.
◷1 hr 29 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Leeks and Spices
Start by melting the butter in a large pot over medium-low heat. Toss in the leeks with a pinch of salt and cook them gently, stirring often, until they’re really soft and tender—this should take about 20 minutes. Next, add the red bell pepper and garlic, cooking and stirring for a couple of minutes until fragrant. Then stir in the chipotle pepper, cumin, thyme, and white pepper, letting the spices toast for another 2 minutes.
2
Simmer Potatoes in Broth
Pour in the vegetable broth and add the potatoes. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer. Give it a stir now and then, cooking until the potatoes are nice and tender, which usually takes around 30 minutes. Once the potatoes are soft, stir in the milk and cream. Remove the pot from the heat and let it sit for 10 to 15 minutes to cool down a bit.
3
Puree and Reheat Soup
Use an immersion blender to puree the soup until it’s as smooth as you like. Finally, pop the pot back on the stove and warm the soup through for about 5 minutes before serving.
Why You’ll Love This Recipe
This soup combines smoky chipotle peppers with creamy potatoes and sweet leeks for a comforting and flavorful meal. It’s hearty yet smooth, making it perfect for chilly days or when you need a cozy bowl of goodness.
Serving Suggestions
Serve the soup hot with a dollop of sour cream or Greek yogurt on top. Garnish with chopped fresh cilantro or green onions and a squeeze of lime for brightness. Crusty bread or warm tortillas make great sides.
Storage Tips
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
