Predictably on schedule the grey gloom of winter hit New York on the 1st of October. This weather is a blessing and a curse. Mostly a curse, but it is a blessing in that I am fully embracing soups this year.
Last week I made this delicious green chile potato leek soup that my husband says is the best thing I’ve ever made. (I disagree, but my comfort foods are all Asian.)
This soup uses zero dairy, and is still delightfully creamy. You’ll need an immersion blender to whir it up at the end and blend it smooth. I use this one.
You can adjust the spice by adding or subtracting green chile. I used sauce because I had a jar made up in the fridge already, and it was a lot easier than cleaning green chiles just for the soup. But you could use freshly chopped green chile just the same.
Right before serving, I topped my husband’s dish with some freshly shredded Havarti, and then I stole a taste. It’s delicious. If you’re #notvegan, I highly recommend you add a little at the end.
Green Chile Potato Leek Soup
- 6 medium white potatoes peeled and chopped
- 3 leeks cleaned and chopped
- 1 large sweet onion diced
- 1 tbsp butter alternative of your choice
- 1 cup hard cider
- 1 cup green chile sauce
- 8 cups vegetable or not chicken broth
- 1 tbsp soy sauce
- 1 tbsp thyme
- black pepper to taste
- salt to taste
- Havarti cheese for garnish if you're #notvegan
Clean the leeks and chop off the rough dark green ends. Leave a lot of green. Slice into thin rounds.
Melt butter alternative over medium heat. Add leeks and cook down until soft. Add the chopped onions. Cook until the onions are starting to go translucent. The leeks will be just starting to brown. Add the hard cider and turn temperature to a simmer.
Add potatoes, broth, a little freshly ground black pepper, thyme, soy sauce, and green chile sauce. Simmer until potatoes can be mashed with a wooden spoon.
Remove from heat, and whir up with an immersion blender until creamy. Add salt and pepper to taste. If you're #notvegan, serve with some grated Havarti on top.
This potato soup uses zero dairy, but if you're just going vegetarian and you're not vegan, add a little Havarti right before serving.