Fiery Potato and Leek Soup

6 Servings

hot

Take this winter favourite to a Fiery level.

Ingredients

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.

Garnish

Lemon juice

Olive oil

Chile flakes

Instructions

1

In a large pot, heat olive oil and butter.

2

Add white parts of leek, and sauté 5 minutes.

3

Add green parts of leek, and sauté 5 minutes.

4

Add potatoes, sauté 5 minutes.

5

Add Ethiopian Berbere And Salt to taste. Cook 1-2 minutes.

6

Add stock or water, bring to a simmer. Lower heat and cover. Cook for 20 minutes or until potatoes are soft.

7

Blend soup until smooth. Adjust seasoning.

8

Garnish and serve with nice bread.

Spices Used: Ethiopian Berbere