Potato, Yam and Leek Soup

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READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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.
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