Continuing on the theme of red peppers and leeks... This is a beautifully colored soup with a sophisticated yet comforting flavor, perfect for a chilly fall day.
If you want to dress this up for company, there are a couple options. First, you can puree the roasted red peppers separately and then swirl them through each serving of soup. Second, you can substitute cream for the milk and again add it decoratively to each serving rather than mixing it in the pot.
2 Tbsp olive oil
4-5 medium leeks, thinly sliced
3 lbs potatoes, cubed (peel or not, your choice)
Water and/or stock (chicken or veggie)
1/2 lb roasted red peppers
1/2 cup finely chopped fresh parsley
1 Tbsp minced fresh sage leaves
2 Tbsp dry sherry
Salt and pepper to taste
Up to 1 cup milk or cream
Heat the olive oil in a soup pot. Add the leeks and saute for 2-3 minutes. Add the potatoes and enough water or stock to cover. Bring to a boil, then simmer partially covered until tender, about 15 minutes.
When the potatoes are tender, add the roasted pepper to the pot, then puree with an immersion blender (or do it in batches in a blender or food processor, then return to the pot). Add the parsley, sage, and sherry, then add salt and pepper to taste. Stir in milk or cream until the soup reaches a consistency that you like. Taste and adjust seasonings if needed.
Serves about 6.