Potato Jalapeño Soup

This is a recipe shared by a good friend of mine who just so happens to make her own Jalapeño relish.


3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced

1/2 inch thick

1 1/2 quarts water

2 garlic cloves, minced

3 large carrots diced

1 celery stalk, diced

1 large or 2 medium turnips, peeled and diced

1 pound russet potatoes, peeled and diced

Parsley (to taste)

Salt and black pepper

Jalapeño relish, for garnish


Cutting Board


Vegetable Peeler

Measuring Spoon

Measuring Cup


Blender (or Immersion Blender)

Dutch Oven


In a Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, parsley, 1 1/2 quarts water, salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes until the vegetables are very soft. Puree using a blender or an immersion blender. To serve, garnish each bowl with a spoonful of jalapeño relish.




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