This one is based on the classic potato and leek soup - but since it's January and we all have resolutions to be healthier, I substituted sweet potatoes. Adding just a touch of cream and sour cream makes it taste much more decadent than it actually is! It's an easy soup to make, and is perfect to whip up on a Sunday to eat for lunches throughout the week.
Sweet potato and leek soup
3-4 Tbsp olive oil
3 large sweet potatoes, peeled and chopped
Chicken or vegetable broth to cover - about 2 quarts
2 thyme sprigs
2 rosemary sprigs
1 bay leaf
Salt and pepper
Trim green parts and roots off leeks. Cut each in half lengthwise and wash to remove any grit. Slice thinly. Slice shallot thinly.
Heat olive oil in a large saucepan over medium low heat. Add leeks and saute slowly, stirring occasionally, until very soft - about 30 minutes.
Add sweet potatoes and pour enough broth over to cover. Add herbs and bring to a boil. Simmer until sweet potatoes are very soft, about 30 minutes. Remove bay leaf and stalks of rosemary and thyme.
Using an immersion blender, puree soup until very smooth. Add a splash of cream and a dollop of sour cream and stir into soup. Season with salt and pepper to taste.
Serve garnished with a little cream or sour cream.
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