I know I haven't been posting a lot of recipes lately, but since my last post, I was hired to be the Culinary Producer for Master Chef Canada season 4. The work was super busy and intense, but extremely rewarding and exciting. And after that two and a half month contract, I also got some contracts related to the show.
Now, I am back at this. I have a little more time on my hands to develop new and delicious recipes and to blog once more about them. This soup was the result of the weather starting to change and the need we get for comfort food. I remember my mom used to make a great chunky potato-leek soup, and I guess this is my variation of that soup. Make it, and let me know what you think!!
Yield: 5-6 servings
1-2 Tbsp Coconut, grape-seed or canola oil OR unsalted butter
3 each Large leeks
3 cloves Garlic, minced
2 each Large sweet potatoes, washed, peeled & diced
1 1/2 L Water (vegetable or chicken stock can be used)
1 1/2 Tbsp Worcestershire sauce (optional)
To taste Kosher salt
To taste Fresh ground black pepper
Garnish ideas: Croutons, sliced chives and a splash of your favourite oil (macadamia, walnut or a fine olive oil)
First start by cleaning the leeks: cut of the green ends off as they are too rough to be consumed (but save and use them to make your stocks together with other scraps). Also remove the bottoms, where the roots are. Cut the leeks vertically and rinse under cold running water layer by layer. When trimmed and washed, cut evenly & horizontally.
In a large pot add oil or butter and turn to medium heat. When oil is hot, add the sliced leeks and sauté until the leeks are about to turn brown moving occasionally and seasoning lightly with salt and black pepper.
While sautéing the leeks, wash, peel and cut the sweet potatoes to a medium dice (around 1/2 inch or 1.25-1.5 cm) and set aside.
Right before the leeks are about to turn brown add the minced garlic and continue sautéing for another 2 minutes. Do not let either the leeks or garlic to turn brown or it will impart a bad taste to the soup.
Immediately add the diced sweet potatoes and sauté for about 5 minutes. Season once again lightly with salt and black pepper.
After the 5 minutes of sautéing, add the water or stock making sure to scrape the bottom of the pot if necessary. Also make sure that you have enough liquid in the pot to cover all the leeks and sweet potatoes. Bring to a boil and turn down to a simmer. Simmer on medium until the sweet potatoes are soft, this can be checked by poking them with a small knife (around 15-20 minutes - depending on size and uniformity of the vegetables).
Using a hand blender, puree the soup until smooth - be careful if using a regular blender as hot liquids tend to react when you bend them. Adjust consistency and seasoning, add Worcestershire sauce and simmer for another 5 minutes. If too thick, just add more water or stock.
Garnish with some croutons, sliced chives and a splash of your favourite oil (macadamia, walnut or a fine olive oil) and enjoy.