Tuesday, November 26, 2013

Sweet Potato Leek Soup

I'm taking a break from my France travel posts to bring you a welcome addition to my soup kitchen.  This time of year it's all about pumpkin and body warming soups.  As a matter of fact, there's a pot of home made clam chowder brewing on the stove top as I write this.  It's one of those "secret" family recipes.  I'll NEVER tell! 

Until that day, You'll just have to make a few of the other favorites like this sweet potato leek soup.  Feel free to browse the "soup" button on the right to get a glimpse of comforting soups.  Butternut squash, sausage and bean, pumpkin, spicy black bean, several chicken soups, Vietnamese noodle, lentil, split pea, etc.  Hey, maybe I could open that pasta/soup kitchen after all!  Meanwhile, the following is probably one of the easiest to prepare....Enjoy!

Sweet Potato Leek Soup

serves about 4

3 - 4 medium sweet potatoes (or yams) peeled and chopped into golf ball sized chunks

2 leeks, only the white part (usually about 4 inches in length), chopped

1/4 yellow onion, chopped

2 cups water

Bring the ingredients to a boil, turn down the heat and simmer for about 10 minutes.

Add 3 cups of chicken or vegetable broth

1/4 tsp salt 

3 cloves of roasted garlic, chopped

Simmer for 10-15 more minutes until potatoes are tender.  Puree in the blender in batches and transfer back into the pan.  At this point I refrigerated it for a few hours, but you can certainly serve it immediately.  The only difference is that mine was a bit thicker as it sat.  Serve with crunchy bread and a salad.

NOTE:  The picture above is quite plain.  Don't be mislead....the flavors are amazingly complex.

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