Spicy Potato, Leek & Vegetable Soup
Soup season is (hopefully) coming to a close soon which means it's the perfect time to tuck into this cozy, spicy soup. Loads of silky leeks, tender taters, Fresno chilis for heat, my fave Primal Palate seasonings, and a seductively spicy broth that's begging for some crusty baguette.
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
20
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 3 whole3 whole3 whole Leek, halved & sliced (see notes)
- 3 whole3 whole3 whole Fresno Chiles, diced
- 2 whole2 whole2 whole Bell Pepper, not green, diced
- 1 tsp1 tsp1 tsp Adobo Seasoning - Primal Palate
- 1.25 cups1.25 cups1.25 cups White Wine, I used Sauv Blanc
- 4 cups4 cups4 cups Plant Based Chickenless Broth - President's Choice
- 3 cups3 cups3 cups Water
- 4 whole4 whole4 whole Yellow Potatoes, medium sized. Peeled & chopped (larger chunks)
- 1 cup1 cup1 cup Snap Peas, chopped
- 1 tsp1 tsp1 tsp Meat & Potatoes Seasoning - Primal Palate
- 1 tsp1 tsp1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 0.333 cup0.333 cup0.333 cup Parsley, chopped
- 0.5 cup0.5 cup0.5 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating your butter, EVOO, pepper flakes, and garlic in a large, deep non-stick pot / soup pot set to about medium. Once heated, stir and let sizzle for about a minute before adding all of your leeks, a good hit of both salt & pepper, and the adobo seasoning. Stir until your leeks are nice and coated in the seasonings. Let the leeks cook for 5 minutes, stirring occasionally before adding the fresno & bell peppers. Season again with salt & pepper, stir, and continue to cook another 7 - 10 minutes until your leeks are softened up.
- Pour in the wine and let that simmer until reduced by at least half. After the reduction, pour in your broth & water and increase your heat to bring your soup to a boil. Once the soup starts to boil, add the snap peas, potatoes, meat & potato seasoning, vegeta, and roasted garlic pepper seasoning. Reduce your heat to a simmer and stir a few times as the soup stops rapidly bubbling. Cover with a titled lid for 25 minutes OR until your potatoes are fork tender.
- Turn off the heat and fold in the parsley & grana padano. Taste your soup and adjust the salt / pepper if needed prior to serving.
- Serve your bowls garnished with a pinch of pepper flakes, finely shredded grana, and a sprinkle of chopped parsley. ENJOY!
- Any leftover soup can be packed in an airtight container for up to 4 days.
Notes
- While I don't always post it in the recipe, it is important to be washing your vegetables, particularly leeks. There is dirt between every layer of the leek so make sure to wash them well.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 478 |
| Fat: | 25 g |
| Carbohydrates: | 58 g |
| Protein: | 21 g |
| Cholesterol: | 44 g |
| Sodium: | 1504 mg |
| Fiber: | 5 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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