4 medium leeks, white and light green parts only (dark green tops can be washed and saved for making stock)
2 Tablespoons unsalted butter or ghee (or use vegan butter or olive oil)
½ large onion, chopped
2 medium Russet potatoes, peeled and cubed
4 cups chicken stock or vegetable broth
2 teaspoons sea salt or more to taste
½ cup unsweetened milk of choice or vegan cream cheese
optional: white pepper to taste or cracked black pepper
Instructions
Roast the peppers: over a gas flame using tongs to hold the peppers one at a time, blacken the skins lightly (don’t char the living daylights out of the flesh.) Place the blackened peppers in a bowl and cover the bowl while you make the soup.
Wash the leeks: split the leeks in half lengthwise and run water in between each layer to remove any sand or grit. Pat dry and slice crosswise.
Warm a medium pot over medium heat. Melt the butter and stir in leeks and onion. Saute until the leeks are tender, about 4 minutes.
Add the potatoes, salt, and stock and bring to a boil. Lower heat to a simmer and cover. Cook until potatoes are tender, about 20-25 minutes.
In the meantime, peel the poblanos and discard the seeds. Chop the poblanos coarsely and add to the soup with the milk. Using an immersion blender, puree the soup until smooth. Or process in batches in a standard blender, taking care not to overprocess or else you will have a gummy soup. Taste for salt and season accordingly.
Notes
This can be garnished with additional roasted poblano peppers, diced or additional leeks, fried. *Poblano Peppers may also be labeled Pasilla Peppers at the store.
Recipe by Pamela Salzman at https://pamelasalzman.com/poblano-potato-leek-soup-recipe/