Creamy Leek Soup
"You might be wondering which thickener I added into this creamy leek soup at this point. The answer is none! Instead, we are going to form a nice soup base for the leek by blending other ingredients. Together with onion and celery, puréed yam or sweet potatoes not only adds a touch of sweetness to the soup but also makes the soup base extra smooth and certainly creamy, not to mention that it’s so healthy! Then simmer leek slices in it until tender…"
Serves6 People
Ingredients
- 1 leek, white and light green part thinly sliced to loosely fill up 2 cups; green part roughly chopped
- 1 medium sized yam or sweet potato, chopped
- 1 stalk celery, chopped
- 1 small onion, chopped
- 2 cups chicken broth
- 1 cup water
- 1 bay leaf
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- freshly ground pepper
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Heat olive oil in a saucepan over medium heat. Add yam, onion, celery and roughly chopped green part of the leek. Cook for 5-7 minutes until the onions are translucent. Stir occasionally.
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Add chicken broth, water, bay leaf and sea salt into the saucepan (add more sea salt if desired). Bring to a rapid boil and then reduce heat to simmer for 20 minutes, or until the vegetables are tender.
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Remove from heat. Discard the bay leaf. Blend everything in a regular blender to form a soup base.
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Return to medium heat. Add thinly sliced white and green part of the leek into the soup base and then cook for an additional 15 minutes, or until the leeks are tender.
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Transfer to a bowl. Add a few grinds of pepper, cilantro and serve immediately.