New World Leek and Potato Soup

Directions

1. In a large skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic, cumin and peppercorns and cook, stirring, for 1 minute. Add 2 cups (500 mL) of the vegetable broth and stir well. Transfer to slow cooker stoneware.

2. Add remaining 4 cups (1 L) of vegetable broth and sweet potatoes. Cover and cook on Low for 6 hours or on High for 3 hours, until potatoes are tender. Add green peppers, and chile pepper, if using. Cover and cook on High for 20 minutes, until peppers are tender. Season to taste with salt, if using.

3. Purée using an immersion blender. (You can also do this in batches using a food processor or stand blender.) To serve, ladle soup into bowls, drizzle with cream and garnish with roasted red pepper strips, if using, and chives.

Tips
For the best flavor, toast cumin seeds and grind them yourself. To toast cumin seeds: Place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder
or mortar and grind finely.

If you prefer, use one red and one green bell pepper.

To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.

If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.

Make Ahead
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe. 

Printed with permission from The Vegetarian Slow Cooker by Judith Finlayson published by Robert Rose Inc. 2010.