Leek & Potato Soup
2 Large Leeks
Chop the leek, potatoes, celery, garlic, and jalapeño. Place them in a baking tray. Sprinkle the spices, dry herbs, and olive oil. Cover with tin foil. Place in a 350F preheated oven for 30 minutes. Stir well and replace in the oven for 30 minutes more. Remove the Pepper corns, rosemary and bay leaf, transfer to a pot and add the water. Bring to boil and simmer for about 20 minutes until everything soften. Add the parsley and transfer to a blender. Blend and serve.