CLEAN the leeks, then cut into rounds. Put the oil in a pot large enough to take the chicken stock plus all the rest, and add the leeks and the garlic, cook for about five minutes until it is wilted, then add the cumin and the oregano. Turn up heat and add the chicken stock and the potatoes and the chiles, bring to a boil and cook at simmer for about 45 minutes. Taste for seasoning, add freshly ground black pepper and either Calvins or Jims or some other hot pepper flakes or powder or whatever you have that gives you heat....this is terrific soup, it was when I did Mikes version, and it is now with mine. Hey. Michael, try it and let me know which one is better! Cheers, Doug in BC Notice the lack of salt....add your own to taste Posted to CHILE-HEADS DIGEST by Doug Irvine
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|Serving Size: 1 Serving (2410g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 262 (30%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 72mg||22 %|
|Sodium 3435.3mg||118 %|
|Potassium 2577mg||68 %|
|Total Carbohydrate 88.2g||26 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 87.9g|
|Protein 61.3g||88 %|
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Calories per serving: 882
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