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Creamy Potato Soup with Bell Pepper & Leeks

Source of Recipe


Adapted from "CIA Book of Soups"






List of Ingredients



• 2 medium leeks
  
• 1 Tbsp olive oil
  
• 2 medium cloves garlic, peeled and minced
  
• 1 (7-ounce) jar roasted red bell peppers, drained and finely chopped
  
• 3 medium baking potatoes
  
• One 32-ounce container reduced-sodium and fat chicken broth
  
• 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme, crushed)
  
• 1/2 tsp salt, or to taste
  
• 1/2 tsp ground black pepper
  
• 1/4 tsp cayenne pepper
  
• 3/4 cup fat-free half-and-half
  
• 2 Tbsp minced fresh chives
  






Instructions



1. Cut off and discard the dark-green part of the leeks. Then cut down the length of each leek, leaving the root end intact. Rinse well. Cut crosswise into 1/4-inch thick slices. (If the leeks are especially sandy, put the slices in a colander and rinse well. Drain for a few minutes.)
   
   
2. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic; cook, covered, about 5 to 7 minutes or until the leeks are tender and translucent. Stir in the chopped bell peppers; cover the pan and continue to cook 5 minutes.
   
   
3. While the leeks are cooking, peel the potatoes and cut into about 1/2-inch dice. Add to the pot with the broth, thyme, salt, black pepper and cayenne. Bring to a boil; reduce the heat and simmer, uncovered, 25 minutes or until the potatoes are very tender. Remove from the heat. Mash some of the potatoes with a large spoon to thicken the soup. Add the half-and-half and chives. Reheat on medium-low heat. Adjust the seasonings, if necessary, and serve.
   
   Makes 6 to 8 servings.