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Author Notes: Cooked and puréed sweet potatoes, yams and leeks (rather than cream and flour) give this soup its golden-orange hue, rich, velvety consistency, thick and chunky texture and naturally sweet flavor. Vegan, dairy and gluten-free.
Makes about 14 cups
- 3 tablespoons olive oil
- 6 cups thinly sliced leeks, white and light green parts only
- 8 cups 1/2-inch diced, peeled sweet potatoes, stored in water
- 3 cups 1/-inch diced, peeled yams, stored in water
- 1/2 teaspoon sea salt
- 12 twists freshly ground pepper
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
- 2 bay leaves
- 8 cups water or vegetable stock
- salt and freshly ground pepper to taste
- thinly sliced scallions and fresh cilantro leave for garnish
- 1. Heat the oil in a large soup pot over medium heat. Stir in the sliced leeks. Drain the diced sweet potatoes and yams and add them to the pot.
- 2. Sprinkle with ½ teaspoon of salt and a dozen twists of freshly ground pepper. Stir in the thyme and bay leaves. Cook for 10 minutes, stirring occasionally.
- 3. Stir in the stock or water. Bring the soup to a boil. If using bouillon paste, add it now. Lower the heat so the soup simmers, partially covered, for 20 minutes. The sweet potatoes and yams will be quite tender.
- 4. Use a blender to purée one-fourth of the soup until very smooth and creamy. Return the purée to the pot. Adjust the salt to taste.
- 5. Just before serving, swirl in the fresh spinach until wilted,
- 6. Serve Sweet Potato Leek Soup with Fresh Spinach garnished with thinly sliced scallions and leaves of fresh cilantro.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0