Sharon's Potato Soup With Lavender (vegetarian-friendly)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 teaspoon cumin seed
• 1 tablespoon dried culinary lavender buds
• 1/4 cup unsalted butter
• 3 leeks, cut in half lengthwise and thinly sliced ( and pale green parts only)
• 1 medium carrot, diced
• 1 stalk celery & leaves, sliced
• 1 -2 garlic clove
• 1 1/2 tablespoons all-purpose flour
• 8 cups chicken broth or 8 cups vegetable broth
• 5 medium yukon gold potatoes, peeled and thinly sliced (original recipe used russets-also, your choice to peel the yukons)
• 1 large fresh poblano pepper, roasted, peeled, seeded, and chopped
• 1 teaspoon tabascoâ® brand chipotle pepper sauce or 1 teaspoon minced chipotle chile in adobo
• 1/2 tablespoon black peppercorns
• 2 bay leaves
• 1 cup heavy cream
• sea salt & freshly ground black pepper
• fresh chives or green onion, chopped, for garnish

Recipe

• 1 toast the cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes. transfer to a spice grinder and add the lavender. pulse until finely ground.
• 2 melt the butter in a large pot over medium heat. add the leeks, carrots, celery, and garlic. cook 5 minutes, or until leeks are soft. stir in the flour.
• 3 add the broth, potatoes, poblano peppers, tabasco chipotle sauce (or chipotle in adobe peppers), and cumin/ lavender mixture.
• 4 tie up the peppercorns and bay leaves in a small square of cheesecloth or tea infuser and add to the pot. simmer for 25 minutes, or until the potatoes are fork tender.
• 5 remove and discard the cheesecloth bundle. optional : *using an immersion blender or food processor and working in batches, blend the soup until smooth. *note: i didn't puree the soup although again, that is your choice. i *much* preferred the soup not pureed.
• 6 stir in the heavy cream being careful not to boil or burn the soup. season with salt and pepper.
• 7 ladle into individual soup bowls and sprinkle with fresh chives or green onions.