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Roasted Red Pepper, Leek And Potato Cream Soup
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- #112111
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 red bell peppers
4 tablespoons butter
3 diced leeks (white and light green parts)
6 cups diced russet potatoes, peeled
6 cups chicken broth
1 sprig fresh thyme
OR
1/2 teaspoon dried thyme, enclosed in a large tea ball or tied in a cheesecloth pouch
1 cup heavy whipping cream or half-and-half, heated
salt, to taste
freshly ground white pepper to taste
1/2 cup finely sliced green onions (green part) or chives
directions
Preheat broiler. Place red peppers under broiler and turn as they roast so that they blacken evenly on all sides.
Put peppers in a small bowl and cover bowl. Let peppers steam 10 minutes, then remove from bowl and pull off skin. Use back of a knife to scrape away any bits that don't come off easily. Remove seeds, ribs, and stems from peppers. Chop flesh coarsely.
Melt butter in a soup pot over medium heat. Add roasted peppers and leeks. Stir in butter to coat well. Reduce heat to low, cover pot, and cook until leeks are tender and translucent, 5 to 7 minutes.
Add potatoes, broth and thyme. Bring to a simmer and cook, partially covered, until potatoes are soft enough to mash, 25 to 30 minutes.
During cooking, skim away and discard any foam that rises to surface. Keep liquid level constant by adding additional broth as necessary.
Remove and discard thyme. Strain solids, reserving the liquid. Puree solids with a small amount of liquid. Return puree to remaining liquid and strain through a fine sieve. Bring the soup back to a simmer.
Remove from heat and add heated cream. Season to taste with salt and pepper. Serve in heated bowls, garnish with green onions.
added by
chefnodakbaker
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 18, 2016
I had leaks and red peppers in my fridge so decided to try this recipe. I ended up using a couple of small onions and some little peppers as week, which I cut up and sautéed with the leeks and red peppers. I then put all of the sautéed vegetables into the blender, and cooked the potatoes in the blended soup. I found the soup a bit bland for our taste, so I added some tobasco sauce. Will definitely make again- would be good with bacon or ham!