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Ingredients
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2 -3 tablespoons olive oil
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2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
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1 small onion, chopped
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2 garlic cloves, minced
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6 cups chicken broth or 6 cups vegetable broth
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1 1/4 lbs red potatoes, peeled and cubed
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1 teaspoon dried thyme
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1/2 teaspoon chili powder
Instructions
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.