Potato Yam and Leek Soup
Recipe by Chef Michael Williams
Michael Williams

Potato Yam and Leek Soup

  • Prep time 20 mins
  • Cook time 27 mins

Budget friendly, nutritionally dense and very tasty. This is a perfect cold day soup to warm your bones. Alternatively, this soup can be eaten chilled on a warm day! You can make the broth from scratch or just use filtered water to save a little.



  1.  Add the butter and leeks to a medium sized pot, pre-heated on medium heat. Sweat (sauté without browning) the leeks for a few minutes, stirring occasionally.
  2.  Add the garlic, oregano salt, pepper and coriander to the pot and sauté for another 2 minutes.
  3.  Now add the yams, potatoes and vegetable broth or water. Bring to a boil and then reduce heat to medium low. Simmer until the yams and potatoes are cooked and soft then remove the pot from the heat and let it cool for 5 minutes.
  4.  Add to a blender or food processor and puree until smooth. Alternatively you can use an immersion blender.
  5.  Return the soup to a pot and re-heat if serving immediately, or transfer to storage containers and refrigerate or freeze.


  •  Chicken broth is also another option for this soup.
  •  You could skip the yams and double up the potatoes and/or omit the fresh oregano to bring you even more savings.

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Reviews on "Potato Yam and Leek Soup" (1)

  1. March 20, 2018
    Nice, easy to make.

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