It’s simple to make, but first you have to deal with the leeks. They’re notoriously sandy and dirty, and very good at hiding it, so be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts.
Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside.
To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic and cook until soft and wilted. They’ll start off looking like this.
And end up looking like this.
Next, add the sweet potatoes, stock, bay leaves, thyme, salt and pepper. Bring to a boil, then cover and simmer for 15 minutes, until potatoes are tender.
Purée the soup with a hand-held immersion blender (or in a regular blender) until smooth.
3 tablespoons olive oil spread
4 leeks, white and light green parts only, roughly chopped
3 cloves garlic, peeled and smashed
2 pounds Sweet Potatoes peeled and roughly chopped into 1/2-inchvpieces
7 cups healthy vegetable broth (I make mine with lots of herbs)
2 bay leaves
1 sprig fresh thyme, plus more for garnish if desired
1 teaspoon Himalayan salt (the alkaline salt)
1/4 teaspoon ground black pepper
Chives, finely chopped (optional)
Melt olive oil spread over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the sweet potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the sweet potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
This is one of my favorite meals. I always keep single servings in my freezer for a healthy alkaline snack.
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Original recipe from: Jennifer Segal -http://www.onceuponachef.com/recipes/potato-leek-soup.html
Note: I replaced potatoes with alkaline preferred sweet potatoes.. and eliminated dairy from the recipe