The weather has really turned into soup making weather here in the Northeast! I love it. I probably won't be saying that in a month or two, but I really do love when the seasons change. It's such a relief from the heat when it turns cool, and then come spring, the warmth will be such a relief from the cold.
Besides sweaters, jeans, and boots, my favorite thing about cooler weather is soup! I try to make soup every Sunday so I can have it for lunches that week. I had potatoes and leeks to use but I wanted something different than your typical creamy potato leek soup, and different from some of my old standby potato soup recipes, like this Caramelized Onion and Potato Soup with Bacon and a potato soup I have been making for years, Roasted Potato, Onion, and Garlic Soup. This week's soup was something I just pulled together, which is what I do often when making soup. So here is my newest soup creation - Spicy Potato Leek Soup.
- 3 tbsp butter
- 1 tbsp olive oil
- 3 leeks, white and pale green, chopped
- 2 potatoes (I used Russet potatoes), peeled and chopped
- 3.5 c low chicken broth (or vegetable broth for a vegetarian version)
- Salt and pepper to taste
- 1/2 c light cream
- Sriracha sauce to taste - I think 1/4 tsp to 1/2 tsp per serving is perfect.
- Optional: cilantro for garnish
- Heat butter and olive oil in a large pot over medium heat
- Add leeks and cook for about 10 minutes, being careful not to burn them
- Add the potatoes and broth. Bring to a boil and then simmer until the potatoes are cooked, about 20 minutes. Season with salt and pepper to taste.
- Remove from the heat and puree with a handheld immersion blender.
- Return to low heat and add the cream and let simmer for a few minutes.
- Ladle soup into a bowl or cup and stir in the sriracha; garnish with cilantro if desired.
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