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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