Best 7 Yam Leek Soup Recipes

COCONUT, YAM, AND LEEK SOUP

Steps:

• Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
• Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
• Ladle soup into serving bowls and garnish with fresh spinach.

POTATO YAM AND LEEK SOUP

Steps:

• Add the butter and leeks to a medium sized pot, pre-heated on medium heat. Sweat (sauté without browning) the leeks for a few minutes, stirring occasionally.
• Add the garlic, oregano salt, pepper and coriander to the pot and sauté for another 2 minutes.
• Now add the yams, potatoes and vegetable broth or water. Bring to a boil and then reduce heat to medium low. Simmer until the yams and potatoes are cooked and soft then remove the pot from the heat and let it cool for 5 minutes.
• Add to a blender or food processor and puree until smooth. Alternatively you can use an immersion blender.
• Return the soup to a pot and re-heat if serving immediately, or transfer to storage containers and refrigerate or freeze.

YAM & LEEK SOUP

Steps:

• 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. Enjoy!

POTATO, YAM AND LEEK SOUP

Steps:

• 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.

YAM & LEEK SOUP

Steps:

• In a soup pot over medium heat, sauté the leeks in the oil until they are translucent. Add the thyme, paprika, bay leaves, and pepper, and sauté for a minute more. Add water and bring to a boil. Add the yams, sherry, and orange juice, return to a boil, then reduce heat to a simmer. Cover and simmer for 5 minutes. Add saffron, cayenne and salt (to taste). Continue to simmer for another 5 to 10 minutes or until yams are just soft (simmer too long and they will fall apart). Remove the bay leaves. Pour into serving bowls and garnish with basil and tomatoes.

SWEET POTATO AND LEEK SOUP

Steps:

• Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
• Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
• Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.