Last Friday afternoon, my dear friend Britt came over for lunch and, as I usually do, I served soup and a tossed salad. Soup is a favorite of mine because it’s easy to make and fits in with my lazy cooking preferences. Alan laughed when I called myself a “One Bowl Johnny” last week, but if I could be that minimalist in the kitchen, trust me, I would!
Most of the gluten free, dairy free, from-scratch food I make tends to require many bowls, spoons and pots with plenty of steps. So when I find a recipe that is simple enough to use only one pot, I rejoice. This is why I love soup so much! Well, that and the fact that it’s such comfort food if one is feeling a bit under the weather.
This particular soup was created because, like most other home cooks, I am frugal and wanted to use up the ingredients in my pantry and fridge. And I had a hankering for the combination of sweet potatoes (yams, and yes, I know the difference!) and leeks. Get ready for one of the easiest soup recipes in existence!
Sweet Potato-Leek Soup (serves 6)
2 tablespoons olive oil
3 really large yams (or 4-5 smaller ones), peeled and cut into 2-inch chunks
2 leeks, trim off the bottom and the tough green stalks. Use the 3 inches of white part, cut in half lengthwise, slice across, and rinse thoroughly before using.