I found this recipe in Book of Soups by the Culinary Institute of America. The author’s note caught my attention: “this silky-smooth cream soup derives its thickness and most of its texture from potatoes rather than roux. The sweetness of the leeks and red peppers make a wonderful combination”. Sound so yummy! I was eager to give it a try.
And…M loves it and DD loves it! That should be enough! The following recipe is based on the original one from Book of Soups.


