4 cups cubed yams in a deep pan with tbs olive oil.
Add 1 chopped garlic clove, an onion, and a tbs grated ginger. When onions are cooked cover with 2 cups low sodium chicken or veg stalk and add leeks (chopped.) Bring to a boil and let cook until yams are soft. Add a dash of cayenne, cinnamon, and basil. Add all ingredients to blender and pulse until you reach a smooth consistency. Run through a strainer and add sea Salt and pepper. Top with fresh leeks and chopped crispy turkey bacon, (2 pieces per bowl) serve.