Creamy Leek Soup

Creamy and smooth with no thickening agent added, this vegan leek soup is delicious as it looks!

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2 tablespoons olive oil
1 medium sized yam or sweet potato, chopped
1 small onion, chopped
1 stalk celery, chopped
1 leek, white and light green part thinly sliced to loosely fill up 2 cups; green part roughly chopped
2 cups chicken broth (vegetable broth if vegan or vegetarian)
1 cup water
1 bay leaf
1/2 teaspoon sea salt
freshly ground pepper
cilantro (optional)

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Heat olive oil in a saucepan over medium heat. Add yam, onion, celery and roughly chopped green part of the leek. Cook for 5-7 minutes until the onions are translucent. Stir occasionally.
Add chicken broth, water, bay leaf and sea salt into the saucepan (add more sea salt if desired). Bring to a rapid boil and then reduce heat to simmer for 20 minutes, or until the vegetables are tender.
Remove from heat. Discard the bay leaf. Blend everything in a regular blender to form a soup base.
Return to medium heat. Add thinly sliced white and green part of the leek into the soup base and then cook for an additional 15 minutes, or until the leeks are tender.
Transfer to a bowl. Add a few grinds of pepper, cilantro and serve immediately.