Leek and Sweet Potatoes Soup
(two ingredients + water, salt & pepper)
This is the short story for people who are cooks: (1) Water the bottom of a 6 quart pot. (2) Chop three very large or four medium leeks, add to the pot on low heat to saute, salt, and cover with lid. (3) Cube two large Japanese sweet potatoes and add to pot after the leeks have wilted, and add salt. (4) Add water to cover the potatoes plus 1/4'', mix the leeks and potatoes, and cover the pot. Increase heat until simmering begins. (5) Turn down heat to barely allow simmering for about an hour, or until potatoes are cooked through. (6) Taste, and salt and pepper to taste.
For people learning to cook, or for variations, read on for the step by step with images. Buy organic!
(1) You can saute in water, but you may substitute any oil. (2) Cut the root hairs off the leeks, wash, cut the leeks lengthwise, then cut the leeks crosswise about 1/4'' thick. As you cut up towards the green leafs, wash dirt as you see it and discard the outer tougher green leaves. (3) You may substitute any sweet potato or yam for the Japanese sweet
potatoes, but I find the Japanese sweet potatoes are both firm after cooking, and have a delectable sweetness. Organic Japanese sweet potatoes are sold in Whole Foods stores, and the East End Food Coop.
Chop the sweet potatoes into 1/2 inch cubes.
Add the chopped sweet potatoes to the wilted leeks.
Add water to cover the potatoes, plus an extra 1/2 inch of water
(4) After I turn up the heat to induce simmering, I do not leave the kitchen. (5) After simmering, or boiling, adjust heat down to barely simmer (very low works because the pot is covered). Set a timer to check on simmering, and mix every 20 minutes. (6) When potatoes have softened and released their sweet flavor, add salt if needed, and black pepper. Simmer another ten minutes, and taste, adding salt and pepper to taste. If you like salt, under-salt for your taste because the other eaters may not need to salt for their taste. Likewise, with pepper. Try pink Himalayan salt.
If you like bread, break out some crusty bread to eat with this soup. Not much else is needed, because this soup is hearty and filling.
Of course, you want to eat the soup the day you make it. But I make sure at least some is left over, because the sweetness of the sweet potatoes matures the next day!