Let’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)
- 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)
- Green 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).