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Ingredients
- 2 peeled and seeded flame roasted poblano peppers
- 2 peeled and diced russet potatoes
- 3 diced leeks (white part only)
- 1 quart chicken stock
- 1 pint half-and-half
- salt and pepper
Method
- Combine Peppers, Leeks, Potatoes, Stock, Salt and Pepper in a dutch oven, bring to a boil, then reduce heat and simmer 30 minutes, or until the potatoes are soft.
- Blend soup in small batches until smooth.
- Add Half and Half.
- Heat through if serving hot, or chill if serving cold.
- If serving cold, reseason just before service, as cold foods require more seasoning.
