Potato, Yam and Leek Soup

A slight variation on David Lebowitz's Potato-Leek soup.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 2 1/2 quarts

Ingredients

• 3  tablespoons butter
• 2 -3  large leeks, dark green parts removed, halved and chopped into half moons
•  salt, to taste
• 1  teaspoon fresh thyme, minced
• 1  teaspoon fresh rosemary, minced
• 1⁄4 teaspoon chili powder
• 2  cups vegetable broth
• 4  cups water
• 2  medium potatoes, diced
• 1  large  yam, diced
• 2  bay leaves
•  lemon juice, to taste
•  black pepper, to taste

Directions

1. Over medium heat, melt the butter and saute the leeks for about 5-7 minutes, or until the leeks are soft. Season with salt.
2. Add the rosemary, thyme, and chili, stir for about 30 seconds.
3. Add the vegetable broth and water.
4. Add the potatoes, yam, and bay leaves.
5. Bring to a boil and reduce to simmer, for 30 minutes.
6. When the potatoes and yam are fully cooked, take out the bay leaves.
7. Using either an immersion or regular blender, blend the soup to a puree. Do not use a food processor.
8. To serve, season with lemon juice and freshly ground black pepper.