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.