Chipotle Leek And Potato Soup Recipes

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SMOKY SWEET-POTATO SOUP



Smoky Sweet-Potato Soup image

A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
Coarse salt and freshly ground pepper
1/2 cup salted pepitas (green hulled pumpkin seeds)

Steps:

  • Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
  • Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

LEEK AND POTATO SOUP



Leek and Potato Soup image

Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.

Provided by dave yonathan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 9

3 tablespoons salted butter
3 large leeks (white and pale green parts only), chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 medium Yukon Gold potatoes, peeled and cubed
1 (32 ounce) carton no-salt-added vegetable broth
2 cups water
1 cup heavy cream, or to taste
4 teaspoons salt, or to taste

Steps:

  • Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
  • Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 20 g, Cholesterol 52.2 mg, Fat 15.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 9.6 g, Sodium 1332.1 mg, Sugar 2.9 g

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