Potato, Yam and Leek Soup
"A slight variation on David Lebowitz's Potato-Leek soup."
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
2 1/2 quarts
- Serves:
- 10
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
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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RECIPE SUBMITTED BY
I'm a grad student studying Computer Science, but I love cooking too! I've recently progressed to the point where I don't really have to follow a recipe for most things, and I've made a few of my own up. When I'm not freaking out about my code not compiling, I will try to post some of my recipes up here ;D
