This smoky and comforting soup combines tender potatoes and sweet leeks with a kick of spicy chipotle peppers. It’s perfect for warming up on a chilly day and easy enough for a quick weeknight meal.
Prep Time25 min
Cook Time1 hr 4 min
Total Time1 hr 29 min
Difficulty
Hard
Helpful Cooking Tips
Use Yukon Gold potatoes for a creamy texture without needing extra cream.
Cook the leeks slowly to bring out their natural sweetness.
Adjust the amount of chipotle to control the heat level to your taste.
Ingredients
0/13
Why You'll Love Making This
This soup is a perfect blend of smoky heat and creamy comfort. The chipotle adds a deep, spicy flavor that pairs beautifully with the mild sweetness of leeks and the heartiness of potatoes. It’s warming, satisfying, and easy to make any day of the week.
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.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Suggestions
Serve with a dollop of sour cream or Greek yogurt to balance the spice. A sprinkle of fresh cilantro or chopped green onions adds brightness. Pair with warm crusty bread or a simple green salad for a complete meal.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking. This soup also freezes well—just thaw overnight in the fridge before warming.
Frequently Asked Questions
Can I use regular onions instead of leeks?
Yes, you can substitute with yellow or sweet onions, but the flavor will be slightly different.
How spicy is the soup with one chipotle pepper?
One chipotle pepper adds a mild to moderate smoky heat, but you can adjust the amount to your taste.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works well if you’re not keeping the soup vegetarian.
Is it okay to skip the cream for a lighter version?
Yes, you can omit the cream or use a milk alternative for a lighter soup.
Can I prepare this soup in advance?
Absolutely, it stores well in the fridge for up to 3 days and reheats nicely.
What’s the best way to blend the soup if I don’t have an immersion blender?
You can carefully transfer the soup to a regular blender in batches and puree until smooth.
Can I freeze the soup?
Yes, this soup freezes well for up to 2 months; just thaw and reheat before serving.
How can I make the soup thicker?
Use less broth or add more potatoes, then blend until you reach your desired thickness.
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