Fiery Potato and Leek Soup
Take this winter favourite to a Fiery level.
Print Recipe
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 medium leeks white and green separated and chopped
- 3 russet potatoes chopped
- 2-4 tsp Ethiopian Berbere, Adobo Seco or Jamaican Jerk Rub
- Salt to taste
- 6 cups veg stock or water
Garnish
- Lemon juice
- olive oil
- Chile flakes
Instructions
- In a large pot, heat olive oil and butter.2 tbsp butter, 2 tbsp olive oil
- Add white parts of leek, and sauté 5 minutes.2 medium leeks
- Add green parts of leek, and sauté 5 minutes.
- Add potatoes, sauté 5 minutes.3 russet potatoes
- Add Ethiopian Berbere, Adobo Seco, or Jamaican Jerk Rub and Salt to taste. Cook 1-2 minutes.2-4 tsp Ethiopian Berbere, Adobo Seco or Jamaican Jerk Rub, Salt to taste
- Add stock or water, bring to a simmer. Lower heat and cover. Cook for 20 minutes or until potatoes are soft.6 cups veg stock or water
- Blend soup until smooth. Adjust seasoning.
- Garnish and serve with nice bread.Lemon juice, olive oil, Chile flakes
Tried this recipe?Review To Let Us Know!
Categories: Adobo Seco, Africa & The Levant, Ethiopian Berbere, Hot, Jamaican Jerk, Vegetarian
Buy Spices Used: Ethiopian BerbereAdobo SecoJamaican Jerk Rub