- 3 Leeks, chopped
- 1 Large Sweet Potato, cut into cubes
- 1 Pint of Marigold Swiss Vegetable Bouillon
- 0.5 Pint Water
- Salt and Pepper
- A Couple of Bay Leaves
- Tablespoon of Butter or Olive Oil
Heat the butter or oil in a sauce pan, then add the leeks and cook until softened. Then add the rest of the ingredients. Simmer for about 45 minutes. Depending on how you like your soup, blend either all or half the mixture with a hand blender.
You could also add some cream or milk at the end of cooking.