Roasted Red Pepper And Leek Soup

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 leeks, cleaned and trimmed, white parts only
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 potato, peeled and thinly sliced
• 2 bay leaves
• 2 large red peppers, roasted and coarsely chopped
• 1 tablespoon sweet paprika
• 1 quart filtered water
• 2 tablespoon vegetable broth powder
• Sea salt and pepper to taste
• Cornstarch mixture: 2 tablespoon cornstarch whisked with 2 tablespoon water

1. In a large soup pot heat butter and olive oil, then add leeks, onion, and garlic.
2. Lower the flame; add pinch of sea salt and pepper, cook and stir frequently until leeks and onion are completely soft.
3. Add potato, bay leaves, roasted pepper, and sweet pepper. Stir for about 2 minutes.
4. Add water, vegetable broth powder, sea salt and pepper. Bring to a boil and then simmer until potatoes are soft.
5. Stir-in cornstarch mixture. Taste and adjust seasonings.
6. Remove the pot from the stove and also remove the bay leaves.
7. With a blender, process the soup in batches until smooth.

butter, olive oil, leeks, onion, garlic, potato, bay leaves, red peppers, sweet paprika, water, vegetable broth powder, salt, cornstarch

Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-and-leek-soup-51659421 (may not work)