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
Ingredients
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2 tablespoons
Unsalted Butter
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2
Leeks
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1 teaspoon
Minced Garlic
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32 ounces
Chicken Stock
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1
Sweet Potato
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1/2 teaspoon
White Pepper
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1 teaspoon
Salt
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8 ounces
Heavy Cream
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2 tablespoons
Brown Sugar
Directions
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Peel the sweet potato and chop it into pieces about 1/2" thick and 1" wide and set it aside.
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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.
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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.
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Slowly add the chicken stock, the sweet potato chunks, the white pepper, and the salt.
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Bring the mixture to a boil and reduce the heat to medium. Cover the pan and let simmer until the potato chunks are soft.
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once the potatoes are soft, transfer the mixture to a blender and blend until the mixture is consistent in texture (approximately 2 minutes)
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Add the heavy cream and the brown sugar and continue to blend.
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Transfer from blender to serving bowls.
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