5 to 6 peeled, cubed potatoes
1 large bunch of leeks- well cleaned, coarse chopped, use white part only
2 red bell peppers, seeded , chunky cut
Chicken broth or water to cover
half and half cream to thin and flavor
salt, pepper, nutmeg to taste
Place potatoes, leeks, bell pepper in pot. Add just enough broth or liquid to cover. Bring to a boil and cover and simmer until everything is tender and soft. Use a hand blender ( or place batches of mixture in your blender ) and blend smooth. Mixture should be thick. Season with salt, pepper and nutmeg. Stir in enough half and half cream to thin soup a bit and also to flavor. I serve this soup hot. If you desire to serve cold- thin soup with more cream as this soup thickens more when chilled.
Yield 8 servings