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Soup & Stew
American
4 - 6 servings
20 minutes
40 minutes
1 1/2 red peppers, whole and cut in half lengthwise
5 cups Organic Russet Potatoes, peeled and diced
1 cup leeks, white parts only and chopped
1/2 cup organic yellow onions, 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)
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.
