Seven Idaho potatoes just weren't potato enough. So for soup on this rainy, spring night, I added diced, boiled yam to the pureed potatoes and sauteed leeks, shallots, yellow onions and garlic that had been stewing in vegetable broth. For a little heat, I drizzled in some D.L. Jardines Blazin' Saddle habanero pepper sauce. (Special thanks to the Russell Hobbs hand blender, a truly inspirational kitchen gadget and candidly, a dear, dear friend.)
