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Author Notes: I wanted to make a creamy soup that is the perfect balance of sweet and savory while appealing to those who do not like sweet potatoes. —Jonathan M. Rustebakke
- 2 tablespoons Unsalted Butter
- 2 Leeks
- 1 teaspoon Minced Garlic
- 32 ounces Chicken Stock
- 1 Sweet Potato
- 1/2 teaspoon White Pepper
- 1 teaspoon Salt
- 8 ounces Heavy Cream
- 2 tablespoons Brown Sugar
- Peel the sweet potato and chop it into pieces about 1/2" thick and 1" wide and set it aside.
- Trim the roots and cut the greens off of the leeks about 1 inch from where it starts turning from white to green. Slice the leeks in half then chop them about 3/8 of an inch wide.
- in a large frying pan (preferably cast iron) on medium high heat, melt the butter and add the leeks and garlic. Stirring constantly for about 5 minutes, sauté the garlic and leeks until the leeks turn clear.
- Slowly add the chicken stock, the sweet potato chunks, the white pepper, and the salt.
- Bring the mixture to a boil and reduce the heat to medium. Cover the pan and let simmer until the potato chunks are soft.
- once the potatoes are soft, transfer the mixture to a blender and blend until the mixture is consistent in texture (approximately 2 minutes)
- Add the heavy cream and the brown sugar and continue to blend.
- Transfer from blender to serving bowls.
- This recipe was entered in the contest for Your Best Warm Weather Soup