For an even smoother soup, you can strain it through a fine-mesh sieve after blending. If you don't have an immersion blender, a regular blender works fine. Just be sure to vent the lid to prevent pressure from building up when blending hot liquids. To make this soup vegan, use olive oil instead of butter, substitute the vegetable broth for chicken broth, use unsweetened almond milk or oat milk instead of milk, and omit the heavy cream or substitute with full-fat coconut milk. Feel free to adjust the amount of chipotle pepper to your liking, depending on your spice preference. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Chipotle Leek and Potato Soup
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PREP TIME25 mins
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COOK TIME1 hrs 4 mins
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TOTAL TIME1 hrs 39 mins
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SERVING4 People
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VIEWS27
Elevate your comfort food game with this luxuriously spiced take on classic potato and leek soup. The smoky depth of chipotle peppers in adobo sauce dances with the creamy, savory notes of potato and leeks. A whisper of cumin and white pepper adds warmth and complexity, making this the perfect bowl to warm you from the inside out. Garnish generously and prepare to be transported.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol53 mg
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Fiber7 g
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Protein7 g
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Saturated Fat11 g
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Sodium561 mg
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Sugar10 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the chopped leeks and a generous pinch of sea salt. Cook, stirring frequently, until the leeks are very soft and translucent, about 20 minutes. Be patient; this slow caramelization builds incredible flavor.
02
StepStir in the diced red bell pepper and minced garlic. Cook, stirring constantly, for another 2 minutes, until fragrant. Add the minced chipotle pepper (and adobo sauce, if using), cumin, thyme, and white pepper. Cook for 2 minutes more, allowing the spices to bloom and release their aromas.
03
StepPour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 30 minutes, or until the potatoes are fork-tender.
04
StepRemove the pot from the heat and allow the soup to cool slightly for 10-15 minutes. This will prevent splattering during the next step.
05
StepUsing an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious of hot liquids. Return the pureed soup to the pot.
06
StepStir in the milk and heavy cream. Gently heat the soup over low heat for about 5 minutes, ensuring it is heated through but not boiling. Taste and adjust seasonings as needed.
07
StepLadle the soup into bowls and garnish with your favorite toppings. A dollop of sour cream or crème fraîche, a sprinkle of crispy croutons or shredded cheese, and a few thinly sliced green onions are all excellent choices. Serve immediately and enjoy!
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Danika Von
Jun 25, 2025This is my new go-to soup recipe!
Micheal Mccullough
Jun 13, 2025I added a bit of smoked paprika and it was delicious!
Fannie Ankunding
Jun 13, 2025Easy to make and so flavorful. Will definitely make again.
Henri Fadel
May 29, 2025This soup is amazing! The perfect balance of smoky and creamy.
Kirk Howell
May 13, 2025The leeks really make this soup special.
Joshua Halvorson
Apr 7, 2025My family loved this soup, even my picky eaters!
Adela Hudson
Apr 2, 2025I found it a bit too spicy, so I used half a chipotle pepper the second time and it was perfect for me.
Thora Kiehn
Apr 1, 2025Freezes well and tastes great reheated!