THE RECIPE JOURNAL · Lunch
Leek and Potato Soup with a Kick of Chipotle
This comforting soup combines creamy potatoes and tender leeks with a smoky chipotle twist for a delightful burst of flavor. It’s perfect for cozy evenings when you want something warm and a little spicy.
FROM THE KITCHEN • Leek and Potato Soup with a Kick of Chipotle
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Pot with Creamy Sauce
Something delicious to watch next.
01
Step 1
Start by melting the butter in a large pot over medium-low heat. Add the leeks along with a pinch of salt, and cook them gently, stirring often, until they’re really soft—this should take about 20 minutes. Next, throw in the red bell pepper and garlic, and cook everything together for a couple more minutes. Then add the chipotle pepper, cumin, thyme, and white pepper, stirring well and letting the spices cook for another 2 minutes.
02
Step 2
Pour in the vegetable broth and add the potatoes. Turn the heat up to bring the soup to a boil, then lower it, cover the pot, and let it simmer. Stir it every now and then until the potatoes are tender, which usually takes around 30 minutes. Once the potatoes are cooked, stir in the milk and cream, then take the pot off the heat and let it cool for about 10 to 15 minutes.
03
Step 3
When it’s cooled a bit, use an immersion blender to puree the soup until it’s as smooth as you like. Finally, pop the pot back on the stove and let it warm through for about 5 minutes before serving.
Why you’ll love it
This soup is creamy and comforting with a smoky, spicy twist that wakes up your taste buds. The combination of mild leeks and tender potatoes creates a smooth base, while the chipotle adds just the right amount of heat. It’s perfect for a cozy meal any time of year.
How to serve
Serve this soup with a dollop of sour cream or Greek yogurt to balance the smoky heat. A sprinkle of fresh cilantro or chopped green onions adds a fresh touch. Pair it with crusty bread or a light salad for a complete meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. You can also freeze it for up to 2 months—just thaw overnight in the fridge and reheat gently on the stove.
