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.
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
tablespoons Unsalted Butter
teaspoon Minced Garlic
ounces Chicken Stock
teaspoon White Pepper
ounces Heavy Cream
tablespoons Brown Sugar
In This Recipe
- 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