Take this winter favourite to a Fiery level.
2 TBL butter
2 TBL olive oil
2 medium leeks, white and green separated and chopped.
3 russet potatoes, chopped.
2-4 tsp Ethiopian Berbere
Salt to taste
6 cups veg stock or water.
In a large pot, heat olive oil and butter.
Add white parts of leek, and sauté 5 minutes.
Add green parts of leek, and sauté 5 minutes.
Add potatoes, sauté 5 minutes.
Add Ethiopian Berbere And Salt to taste. Cook 1-2 minutes.
Add stock or water, bring to a simmer. Lower heat and cover. Cook for 20 minutes or until potatoes are soft.
Blend soup until smooth. Adjust seasoning.
Garnish and serve with nice bread.