I found this recipe in Book of Soups by the Culinary Institute of America. The authorâ€™s note caught my attention: â€œthis 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 combinationâ€. Sound so yummy! I was eager to give it a try.
Andâ€¦M loves it and DD loves it! That should be enough! The following recipe is based on the original one from Book of Soups.