sweet potato soupLet’s get something straight … I barely know how to cook. And “barely” may be a strong statement.

I do, however, have unrealistic dreams of a high-end gourmet kitchen with all the latest technology and gadgets, which I’d have no idea how to use. I imagine hosting fabulous dinner parties. I think of food porn. I blame Pinterest.

To qualify my use of the word “barely” above, I do know how to make a couple of things really well (and when I say a couple, I literally mean two). But one of those things is sweet potato leek soup.

I’d never cooked a leek in my life until a friend told me about a soup she was going to make for a special cleanse diet. I was intrigued that eating leeks can magically make you skinny, so I thought I’d give it a shot. I started obsessively researching on Google, my usual reaction to anything at all. I digested about 20 different recipe versions, and concluded it wasn’t complicated. I could create my own deliciously spicy version! I’m sure most kitchen geniuses modify recipes all the time, but any stove-related attempt is a big deal for me (my oven is used for storage, for reals). And because I want to brag about this massive culinary achievement, I’m going to share my version. (yay you!)

I don’t know how to write a recipe (let alone follow one), so I’m just going to use bullet points, because that seems to convey I might actually know what I’m doing (I don’t).  But good luck anyway!

Juleslandia’s Sweet Potato Leek Green Chile Pot-Full-of-Deliciousness Soul-Healing Soup

Step #1: go to Sur La Table and buy a Le Creuset pot for your non-existant gourmet kitchen (just kidding … sort of).

Step #2:  make soup in whatever pot you have handy.  You will need:

  • Sweet potatoes (2 large or 3 medium)sweetpotato
  • Leeks (two is what I usually use)
  • Celery heart
  • 2 bell peppers (I like yellow and orange best … I know they all are supposed to taste the same, but I swear the orange and yellow are just better)
  • Chicken stock (a regular 32 oz size, I use reduced salt)
  • greenchilesGreen chile, diced (one 4 oz can, I like Hatch brand) I use “hot” but the mild works just fine (if you live in NM, ignore that and use freshly-roasted chile with the knowledge that I’m f-ing jealous)
  • Optional: evaporated milk (this is up to you, but it’s good both ways)

My very technical directions:

  • I cut up two leeks (see this if you don’t know how to cook leeks either) in fairly thin slices (I don’t use the leafy parts).
  • Heat up a couple spoonfuls of olive oil (I have no idea how much, I just splash some in). Then brown the leeks until they get sizzle-y. If they brown too fast and start to scorch, I add in a splash of water to slow it down.
  • When they get a little browned and tender and start to smell like sautéed onions, I turn the burner up to high and pour in a whole container of chicken stock and about four cups of water.
  • I then add my chopped up bell peppers and celery.
  • I peel two to three sweet potatoes, depending on how big they are. If they are huge fatties, then two. If they are regular, then three or four. Then I cut them up into pieces and dump them in the pot.
  • I make sure all the veggies are covered by the liquid, or I add a bit more water.
  • Then I let it boil. Once it’s boiling, turn the heat down to low and cover the pot for 45 minutes.
  • After the timer goes off, I get my handy-dandy-hand-held-blender-wand thingy and start blending it all up. I keep going until all the chunks are gone.
  • At this point you have to decide if you want to blend in the evaporated milk. I did the first few times, but have decided I like it better without. Up to you!
  • Once it’s all blended and creamy, I add in the can of green chile, stir it around and let it simmer for another 15 minutes.
  • And voila … ready to serve!

Calories?  Who cares because this soup has magical skinny leeks … and it’s all healthy goodness (unless you decide to top your bowl of diet soup with cheese, which is pretty darn good too).

Every time I make this my neighbor drops by for some, so it must be a huge success (and the Food Channel will be calling any day now).

Enjoy!

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4 Comments on Sweet Potato Leek Soup Heals the Soul

  1. Tami
    January 11, 2016 at 8:58 am (2 years ago)

    This looks yummy. Do the leeks grind up and dissolve (you know how I feel about onions)!

    Reply
    • Jules
      January 11, 2016 at 9:02 am (2 years ago)

      You can’t even taste them. The worst part for you would be cutting them up (or maybe the worst part for you would just be worrying about leeks being part of the onion family).

      Reply
    • Jules
      March 4, 2017 at 9:59 pm (9 months ago)

      I was going to ask you about it to see if it’s thewowlife.com approved!! Yay ❤

      Reply

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