Real Recipes From Real Home Cooks ®

yam & leek soup

a recipe by
Jo Zimny
Ithaca, NY

We love good soups and to combine sweet potatoes and leeks is definitely a marriage made in heaven. This soup is thick, rich and hardy and good hot or cold.

serves 4
prep time 25 Min
cook time 20 Min
method Stove Top

Ingredients For yam & leek soup

  • 1 Tbsp
    red palm oil
  • 1 md
    sweet onion, chopped
  • 3 clove
    garlic chopped fine
  • 3 lg
    leeks, green bottoms removed, top white part cut in rings and cleaned
  • 1 lg
    green apple, peeled and cored
  • 2 tsp
    ground cumin
  • 1/4 tsp
    fresh ground nutmeg
  • 1 tsp
    dried sage
  • 4 c
    filtered water
  • 4 md
    yams, peeled and chopped into large cubes.
  • 1 can
    premium coconut milk
  • good quality sea salt and fresh ground pepper to taste
  • 1 Tbsp
    dried parsley for garnish (optional)

How To Make yam & leek soup

  • 1
    Saute the onions with the palm oil in a large sauce pan or soup pot over medium heat for a few minutes. Stir frequently to prevent the onions from browning or burning, just soften them.
  • 2
    Add the apple, garlic and leeks to the pan and saute for approximately 5 minutes to allow everything to get soft.
  • 3
    Sprinkle in the cumin, nutmeg and sage and stir in well.
  • 4
    Add the water and yams. Bring to a boil and simmer for about 20 minutes until the yams are soft.
  • 5
    Remove the soup from the heat and slowly mix in the coconut milk and give it a good stir. Season with salt and pepper.
  • 6
    Puree the soup right in the pot with a stick blender, it's so easy to do it this way. Serve in a bowl and sprinkle a little parsley on top to garnish.
  • 7
    Serve either hot or cold. I like it both ways. It's good the next day since it gives the seasonings a chance to permeate through the soup.
  • 8