Ingredients: 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
Directions: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 |