chipotle-potato soup with frizzled leeks

posted by: lauriemk

From Fresh from the Vegetarian Slow Cooker by Robin Robertson

Ingredients:

• 2 leeks (white part only) trimmed and well-washed
• 2 tbs olive oil
• 1 1/2 lbs Yukon gold potatoes, peeled and diced
• 6 cups vegetable stock
• salt
• 1 or 2 canned chipotle chiles in adobo sauce, to taste

Directions:

1. Coarsely chop one of the leeks and set it aside.

2. Place 1 tbs of the oil in a 4 qt slow cooker. Add the chopped leek, cover, and cook on high to soften while you prepare the remaining ingredients.

3. Once they're prepped, add the potatoes and stock to the cooker. Season with salt, cover and cook on low for 6 to 8 hours.

4. While the soup is cooking, finely cut the remaining leek into very think matchsticks. Heat the remaining 1 tbs oil in a small skillet over medium high heat. Add the leek and cook, stirring frequently, until the pieces are brown and "frizzled", then transfer to a paper towel to drain. Set aside until ready to serve the soup.

5. Process the chiles in a blender or food processor until smooth and set aside.

6. When the potatoes are soft, use an immersion blender to puree the soup right in the slow cooker. Otherwise, puree the soup in batched in a blender or food processor, returning it to the cooker to keep warm. Taste to adjust the seasonings.

7. To serve, ladle the soup into bowls, swirl a small amount of the chipotle puree into each serving according to taste, and top with a sprinkling of the leeks.

TAGS:

crockpot

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