How to make it

  • Boil cleaned potatoes in their skins till fork tender
  • Drain and set aside to cool- peels should easily slip off by hand
  • Meanwhile in a large skillet using part butter and part olive oil, saute the onion, leeks and red bell peppers until everything is soft and wilted
  • In batches using a blender , puree the potatoes using liquid of choice to make a thick but pour-able soup consistency
  • Or if you have a stick blender, one can puree the potatoes in a large pot
  • Puree the onions, leeks and peppers in the blender or in the pot with a stick blender.
  • Combine both mixtures together
  • Gently heat and stir over medium heat until hot.
  • Thin by using heavy cream as desired consistency
  • Lastly season to taste
  • Serve either chilled or heated.
  • I suggest to make the soup a day ahead of time as the flavors really blend well and one can really taste the subtle addition of the red bell peppers

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