Coarsely chop on of the leeks and set the other one aside.
Place 1 tbs of the oil in a 4-qt slow-cooker. Add the chopped leek, cover, and cook on High to soften while you prepare the remaining ingredients.
Once they're preppe, add the potatoes and stock to the cooker, season with salt, cover, and cook on Low for 608 hours.
While the soup is cooking, finely cut the remaining leek into thin matchsticks. Heat the remaining 1 tbs oil in a small skillet over medium-high heat. Add the leek and cook, stirring until the pieces are brown and 'frizzled', then transfer to a to a paper towel to drain. Set aside until ready to serve the soup.
Process the chiles in a blender or food processor until smooth and set aside.
When the potatoes are soft, use an immersion blender to puree the soup right in the slow cooker. Otherwise, puree the soup in a blender or food processor, returning it to the cooker to keep warm. Taste to adjust seasoning.
To serve, ladle the soup into bowls, swirl in a small amount of the chipotle puree into each serving according to taste, and top with a sprinkling of the leeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (381g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 24 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 953.7mg||33 %|
|Potassium 531mg||14 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 24g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 139
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