Prep Time:
25 mins
Cook Time:
1 hr 4 mins
Additional Time:
10 mins
Total Time:
1 hr 39 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
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.
Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.
Cook's Notes:
Substitute fresh thyme for the dried if desired.
For a healthier version, use less or no cream at all and add more stock or water to get the right consistency.
Use a blender instead of an immersion blender to puree the soup if preferred.
Nutrition Facts (per serving)
| 385 | Calories |
| 19g | Fat |
| 49g | Carbs |
| 7g | Protein |
