The secret to this soup is using the right amount of jalapeño so it gives it a spicy kick without overwhelming the delicate flavors of the potatoes and leeks. Though I generally leave the seeds of jalapeños in for extra spiciness, they tend to overwhelm the flavor of this soup so I do recommend you remove them.
Potato Jalapeño Soup
1/4 cup of earth balance
1 medium yellow onion, finely chopped
1 leek (white part only) finely chopped
2 large cloves of garlic, finely chopped
1 large jalapeño pepper with the seeds and veins removed, finely chopped
1 tbsp of sea salt
1 bay leaf
2 bouillon cubes mixed in water or vegetable stock, enough to cover potatoes
6 peeled, washed and cubed russet potatoes
2 cups of plain soy milk
1. Heat earth balance in large soup pot on medium high heat.
2. Add leeks, onions and salt and saute until translucent (about 5 minutes). Do not brown.
3. Add garlic and jalapeño and stir together for 2 minutes. Add potatoes, bay leaf,
bouillon or stock (enough to cover potatoes)
4. Bring to a light boil, cover and reduce heat to medium
5. When potatoes become soft (about 20-30 minutes), pull out the bay leaf
and drain the potatoes, making sure to save the liquid.
6. Mash with a potato masher or large fork. Do not use an electric mixer or the
potatoes will become gummy.
7. Once mashed, add the 2 cups of soy milk and stir over low heat. Add reserved broth slowly until desired consistency. Further puree using an immersion blender, a wire whisk, electric mixer (though only for a short period of time to avoid the gummy effect) or wait to cool and blend in a blender. You can also leave it slightly chunky for extra texture.
8. Serve with fresh ground pepper.
Total Prep and Cooking Time: 1-1/2 hours
Total Servings: 4-5 bowls
*A special thank you to Jannequin Bennett’s book, “The Complete Vegan Kitchen” for suggesting mashing the potatoes before pureeing.