- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Regina Campbell
Ingredients
- 1 1/2 Red Peppers whole and cut in half lengthwise
- 5 cups Organic Russet Potato peeled and diced
- 1 cup Leeks white parts only and chopped
- 1/2 cup Organic Yellow Onion diced
- 2 cloves Organic Garlic chopped
- 2 cups Milk regular or soy
- Cayenne to taste
- Salt to taste
- Fresh Ground Black Pepper to taste
- 2 tablespoons Extra Virgin Olive Oil (optional)
Directions
Heat oven to 400 degrees.
After removing seeds from the red peppers, rub a thin coat of olive oil on the inside and outside. Bake for 20 minutes. Remove from oven.
Bring a pot of water to boil and add potatoes. Boil until potatoes begin to soften - do not let them become mushy. Drain off the water.
Sauté the leeks in a little water until soft. As they begin to soften, add the onions and garlic and continue to sauté for a few minutes until the onions soften, adding water if necessary. Remove from heat.
Place 1-2 cups of cooked potatoes in a food processor along with the leeks, onions, red peppers, and some of the milk. Puree until fairly smooth, allowing some bits and pieces to remain. Pour into a bowl. Puree the remaining potatoes with the remaining milk, again leaving some texture.
Begin adding seasonings, tasting and adjusting to your liking. You will find that the recipe can accommodate a generous amount of cayenne and black pepper. If desired, finish with olive oil, heat and serve. It can also be served cold.
