Warm up your taste buds with this enticing and spicy leek and potato soup. With its blend of savory leeks, creamy potatoes, and a kick of spice, this soup is a comforting bowl of goodness perfect for chilly days. Here’s a recipe for how to make it.
Ingredients
- 2 tablespoons olive oil
- 2 leeks
- 3 cloves of garlic
- 2 large potatoes
- 4 cups of vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt
- Black pepper
- 1/2 cup of coconut milk (optional, for added creaminess)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic to the pot, and sauté until the leeks are softened and fragrant, about 5-7 minutes.
- Stir in the diced potatoes and cook for another 2-3 minutes, allowing them to slightly brown.
- Sprinkle the ground cumin, smoked paprika, and cayenne pepper over the leek and potato mixture. Stir well to coat the vegetables with the spices.
- Pour the vegetable broth into the pot, ensuring that the potatoes and leeks are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked through, use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot. Taste the soup and adjust the seasoning with salt and pepper as needed. Add more cayenne pepper for extra heat if desired.
- Ladle your soup into serving bowls. Garnish with freshly chopped parsley or chives for a pop of color and freshness. Enjoy with crusty bread or just by itself.
