Roasted Red Pepper Kissed Potato Leek Soup
With fall around the corner and soup on my mind I decided to make a nice potato leek soup kissed with a roasted red pepper puree on top.
What you will need:
3 red peppers
4 garlic cloves
Leeks (3 heads)
6 small Yukon gold potatoes
3 c low sodium chicken broth
Preheat your oven to 375, once heated place red peppers on a baking pan and a little extra virgin O.O on the outsides of the peppers. Roast these until they are blistering, once they have blistered remove from the oven.
Dice and put your garlic in your pot with a little splash of extra virgin O.O, wash and slice your leeks (only the white part). Cook both garlic and leeks through. Add your skinned and diced Yukon gold potatoes and 3 cups of low sodium chicken broth into your pot. Bring to a boil and cook potatoes thoroughly.
By this time your red peppers should be done, depending on when you put them in and your oven if they are cool to touch peel the skin away and place the roasted peppers in a blender or food processor and blend. Place in a separate bowl and wash out your blender or food processor.
At this point the potatoes should be cooked, place everything inside your pot into your blender or food processor and blend until it becomes liquid, then place back into your pot and add S&P and allow to simmer until you are ready to indulge.
When you are ready to eat add a dollop of the roasted red pepper puree to the top and enjoy!