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Hot Chili Leek & Potato Soup

Vegetable spray
1-lb small red potatoes, unpeeled, cut in half
1-medium leek, white part only, cut into pieces
1-large poblano pepper, cut into pieces
6-cloves garlic, peeled
1 -tsp ground cumin
-tsp chili powder
-tsp dried oregano
-tsp pepper
4-cups chicken stock, divided
-cup half & half
-cup minced cilantro
Salt to taste

Line a baking dish with foil; spray with cooking spray
Arrange potatoes, leek and peppers on dish
Generously spray the vegetables with cooking spray
Sprinkle with herbs and pepper
Roast vegetables in a 425*F oven until browned and tender, about 40 minutes, removing garlic when tender, after about 20 minutes
Process vegetables with 2-cups stock in food processor or blender until smooth
Place soup in large saucepan and stir in remaining broth, half & half and cilantro
Cook over medium heat until hot, about 5 minutes
Season with salt to taste
Can be served hot or cold

Makes 4 servings