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.