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Ingredients
2 cups chopped red bell peppers (reserve 1 tsp for garnish)
2 cups chopped thoroughly washed leeks
(white portion and some green)
1 tbsp seeded and chopped jalapeno pepper
(reserve 1 tsp for garnish)
1 tbsp whipped butter
1 garlic clove, minced
1.2 cup water
2 packets instant chicken broth and
seasoning mix
1 tbsp sour cream
Method
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In 1-quart microwavable casserole
combine bell peppers, leek, jalapeno pepper, butter, and garlic.
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Cover with vented plastic wrap and
microwave on High (100%) for 6 minutes, stirring once halfway through
cooking.
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Add water and broth mix and stir to
combine.
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Microwave, uncovered, on High for 2
minutes; let cool slightly.
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Transfer mixture to blender container
and process on low speed until pureed, scraping down sides of
container as necessary.
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Pour soup into 2 soup bowls; top each
with half of the sour cream and half of the reserved bell and
jalapeno peppers.
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