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“A slight variation on David Lebowitz's Potato-Leek soup.”
READY IN:
1hr 10mins
SERVES:
10
YIELD:
2 1/2 quarts
UNITS:
US

Ingredients Nutrition

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.

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