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  • Arthur Housley

Potato Leek Soup!

I have always loved potato leek soup and with our first big rainy/cold day in wine country I decided to give it a go. It was actually very easy and tasted fantastic. I grabbed the fresh leeks and potatoes from the farmers market, but most stores have em also! The key is to cook the chopped leeks in a little butter, oil and garlic first. Then add the chicken stock and potatoes and banana peppers...and boil it all together.

After about 20 minutes or so...pour the whole mix into a blender and blend until

the soup is creamy...and without the cream!


INGREDIENTS

  • 3 large leeks (about 3 cups, chopped)

  • 3 tablespoons of avocado oil

  • 2 tablespoons butter

  • 3 cups chicken broth...you can use vegetable broth as well

  • 2 banana peppers whole

  • 1.5 pounds potatoes peeled and chopped into quarters

  • 2 tablespoons white pepper

  • 1 tablespoon sea salt

  • Pinch of dried marjoram

  • 1 teaspoon dried thyme

  • chili powder..or spicy powder to taste

  • 1/4 cup chopped fresh parsley...or leek leaves for garnish

  • ground nutmeg to taste


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