We are saying goodbye to winter by making hearty and delicious soups just like this one where once again, we make the most of simple ingredients with a few Mexican Twists added to transform it into a very special dish. Have it with a side of Chicken Tinga toast and you have an amazing lunch going on.
Leek & Potato Soup with Poblano
-500g potatoes, cubed
-1 leek, roughly chopped
-2 Poblano Peppers, stem and seeds removed, roughly chopped
-2 sprigs of thyme, roughly chopped
-1 tbsp butter
-1 tbsp vegetable oil
-4 cups chicken or vegetable stock
-salt and pepper to taste
-cream, optional
1 Set a large pot to medium-high heat. Melt the butter and add the olive oil. Once hot, sweat the leeks for a few minutes until they soften.
2 Add the potatoes, thyme and the stock. Bring to a boil and simmer in low heat for 20 minutes or until the potatoes are done.
3 Add the poblano peppers and blend with an immersion blender (or a regular blender) until smooth. Adjust the consistency to your taste, we left some potato chunks here and there.
4 Season to taste with salt and pepper. The soup should be creamy enough but at this stage, you could add cream to taste if desired. Serve hot.
To serve
Add a drizzle of cream, salsa macha and fresh cilantro to serve. This soup is best enjoyed with sourdough on the side or as we did, with some delicious Chicken Tinga toasted sandwiches. You can find our recipe here.
