10.13.19

Chipotle Potato Leek Soup

Ingredients: 2 pounds potatoes, washed and chopped 2 leeks, sliced thin 7 cups water or broth 2 cloves garlic, minced 2 tbsp oil 2 canned chipotle peppers, minced 2 teaspoons salt, or to taste 1/2 cup milk Instructions: 1. Heat oil in large soup pan over medium high heat. Once pan is warm, add leeks and sear until translucent, about 5 minutes. Add garlic, stir, and allow to cook for 30 seconds or until fragrant. 2. Toss in potatoes, chipotle, and salt. Stir well. Let cook for 2-3 minutes to let flavors come together. 3. Pour in water. Turn heat up and bring to a boil. Reduce heat to medium and let simmer until the potatoes are tender, about 20 minutes. At this time, puree with immersion blender or in batches in food processor, leaving a bit chunky. Return to pot on stove over medium low heat. Add milk and stir. Once heated through, serve immediately with shredded cheese, sour cream, and crackers.

SUBSCRIBE TO OUR WEEKLY EMAIL: