[donotprint]Mexico City’s weather is great. Yes, people down here complain about the “cold” when it gets to the upper 40s, but we are not buried in snow and just rarely we get to the freezing point. But still, we love our hot soups like in any other northern hemisphere country. We like soups so much that it doesn’t matter the time of the year, spring, summer, fall or winter, we eat them almost everyday.
My mom is a fan of Chef Thelma Morgan, a Mexican celebrity chef, and watches her show every day. She has gotten some great ideas for dishes from her show and she’s always talking about what Thelma did today, what she learned from her, the jokes she said… You get the picture. I’m not complaining. Chef Thelma looks like a great person and is very fun to watch. It was on her show that my mom got the recipe for this delicious soup. I must confess that I’ve never cooked with leeks before, but they paired deliciously with the potatoes and the roasted bell peppers for this course.[/donotprint]
Leek and potato cream
Makes about 6 servings
- 500 gr (1lb) potatoes, peeled and cut in small cubes
- 1 leek, chopped (white and pale green parts only)
- 2 TBSP olive oil
- 1 small onion, sliced
- 1 garlic clove, minced
- chicken broth as necessary
- 2 cups sour cream
- salt and pepper to taste
- 1 red bell pepper, roasted, clean and julienned
- In a large pot fry onion, potatoes and leek until the potatoes are tender. Add the garlic just a minute or two before blending.
- Blend ingredients with a little bit of chicken broth and sour cream in batches if necessary. Return to pot.
- Add chicken broth to make the soup as thin as you like. Bring to a boil and reduce heat to low. Season to taste.
- Simmer for about 10 minutes. Serve and place red bell pepper on top.
With this soup I’m participating in this month’s blog hop which theme is Your Favorite Soup Recipes. Learn more about how to participate in this event here.