My Comfort Food Soup for Potato Allergy Sufferers

You are about to discover Sweet Potato and Leek soup! I often experiment with substituting sweet potatoes, or yams if you prefer, for normal potatoes in recipes. This is because I have a serious problem with allergy to potatoes. My body can't handle the patatin in them and it makes me pretty ill. Whenever I shop for soups, I check the ingredients and 99% of the time I am unable to eat the soup because it is thickened with potato starch rather than wheat or corn. I have to make my own. I don't really mind the extra work, as home-made soups are the ultimate Autumn Comfort Food and they are very healthy too!

I used to love leek and potato soup, but as my allergy worsened and was discovered that was the end of that. So here is a tasty alternative recipe for those who are allergic to potatoes, or simply want to try something completely new. It works very well! It is vegetarian, but could equally well be made with chicken stock if you are a carnivorous traditionalist!

All images used here are my own, taken in the process of preparation just for you...

Chopping and cleaning leeks, carrots and sweet potatoes.

I like to have all my ingredients ready before I start cooking, this is something I learned by watching programmes about Asian cooking. The vegetable preparation is time consuming. This way, the preparation time may be slightly longer but there is less chance of burning things! I put about a tablespoon of extra virgin olive oil in a pan (you don't have to use that oil if you don't like olives, sunflower will do). Then I chop the veggies...

First I peel the outer layer off two or three leeks, top and tail them and cut about halfway down. The whiter half I cut into inch long segments, the green half I check very carefully for dirt, discard any parts that are too thin or too dirty, then chop into segments. After that I reserve a few segments, chop them in half lengthwise, then cut into matchsticks. These I put into a bowl until the end. Similarly, I peel the carrots with my Yorkshire peeler, which is so easy to use, then reserve a few thin rings for later and put the rest into the pot. Finally, I peel my yam, again with the Yorkshire peeler, chop it up and that goes into the pot. I saute the leeks, carrots and sweet potatoes for about ten minutes, stirring frequently so nothing burns.

Adding the liquid to leek and sweet potato soup....

The next step will be adding the liquid. At this point I add about a pint and a half of water, some sea salt and freshly ground pepper, some Knorr vegetable stock and then bring to the boil, cover, and simmer until the carrots are soft. I also add a few red lentils - about half a cup - and a sprig of garden rosemary.

Is Home Made Soup the Ultimate Comfort Food?

A round of applause for Knorr!

Knorr produce a range of quaility concentrated stocks that do not contain potato. This is a Godsend for someone like me as most classic stocks have gone over to gluten-free evangelism and contain potatoes! Knorr remains the only stock I can use with confidence! Using stock in this way cuts the necessity of using too much salt.

Mixing the ingredients....

When the sweet potatoes, leeks and carrots are soft, spoon them into a food processor - or liquidiser if you prefer - and give them a thorough whizzing! Add a little cold water first for safety though. When the mix is pureed, pour it all back into the pan with a little more water if necessary, add the leek matchsticks and carrot slices. Note how I had a little mineral water poured over the carrots? This stops them drying out before they are needed.

This recipe is very much to taste. You can use chicken stock, add a little meat or dumplings... We prefer to make it without killing anyone, but that is a personal choice. It can be carnivorous, vegetarian, lacto-vegetarian or even vegan. Whatever warms your cockles! You can maybe add a few frozen peas, beans, or vegetable of your choice for color! Now it is fair to say that sweet potatoes are a little sweeter than the common potato - so to offset that richness I personally like to add a few dried birdseye chillies - maybe three. It gives the soup a bite that warms you up! I also like to add a little crumbled Cheshire cheese or Feta for extra protein, but if lactose intolerant you don't actually need it.

Bring back to the boil and simmer for about 15 minutes, lid on. Your comfort soup should then be ready to serve...

A wholesome Autumn Comfort Food!

I can hardly wait for the soup to finish. Yes, it takes MUCH longer to prepare than the five minute stuff in a can. Not only does it taste wonderful but it is safe and junk free!

Would you like to try my recipe? Thank you for visiting!