Potato, Yam and Leek Soup

Name: Potato, Yam and Leek Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 1/2 quarts, 10 serving(s)
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

Be the first to review this recipe

Recipe by vpetite

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

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 10mins

SERVES: 10

YIELD: 2 1/2 quarts

UNITS: US

INGREDIENTS

Nutrition

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

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

Submit a Recipe Correction