Smoky Leek and Potato Chowder

Ingredients

• ¼ cup butter
• 2 large leeks, white and light green parts, chopped, or more to taste
• salt to taste
• 1 red bell pepper, diced
• 4 cloves garlic, minced, or more to taste
• 1 chipotle pepper in adobo, minced, or more to taste
• 1 pinch ground cumin, or to taste
• 1 pinch dried thyme, or to taste
• white pepper to taste
• 4 cups vegetable broth
• 3 Yukon Gold potatoes, diced
• ½ cup milk
• ¼ cup heavy whipping cream

Step 1

Melt the butter in a large pot over medium-low heat. Add the leeks and a pinch of salt, then cook them gently, stirring often, until they’re really soft—this usually takes about 20 minutes. Next, toss in the red bell pepper and garlic, and cook everything together for a couple more minutes. Sprinkle in the chipotle pepper, cumin, thyme, and white pepper, stirring as you go, and let those spices toast for another two minutes.

Step 2

Pour in the vegetable broth and add the potatoes. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer. Give it a stir now and then, and cook until the potatoes are tender—this should take around 30 minutes. Once the potatoes are soft, stir in the milk and cream, then take the pot off the heat and let it sit for about 10 to 15 minutes to cool down a bit.

Step 3

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 it through for about five minutes before serving.