Spicy Chipotle Potato and Leek Soup

Ingredients 0/13

Step 1

Melt the butter in a large pot over medium-low heat. Add the leeks along with a pinch of salt, and cook them gently, stirring often, until they’re really soft and tender—this usually takes about 20 minutes. Next, toss in the red bell pepper and garlic, and cook everything together for another couple of minutes until fragrant.

Step 2

Stir in the chipotle pepper, cumin, thyme, and white pepper, letting the spices cook for a minute or two to bring out their flavors. Pour in the vegetable broth and add the potatoes, then bring the soup up to a boil. Once boiling, lower the heat, cover the pot, and let it simmer gently, stirring now and then, until the potatoes are soft—this should take around 30 minutes.

Step 3

When the potatoes are tender, stir in the milk and cream. Take the pot off the heat and let the soup sit for about 10 to 15 minutes to cool down a bit. Then, use an immersion blender to puree the soup until it’s as smooth as you like. Finally, put the pot back on low heat and warm the soup through for about 5 minutes before serving.