TOTAL TIME
45 minutes
  • INGREDIENTS
  • 3 tablespoons unsalted butter
  • 2 cups chopped leeks, white part only (4 to 6 leeks)
  • 2 garlic cloves, minced
  • 2 pounds sweet potatoes, peeled, in 1-inch dice
  • 1 1/2 cups milk or half-and-half
  • Salt and ground white pepper
  • 1 tablespoon minced cilantro leaves for garnish

PREPARATION

1.
Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
2.
Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
3.
Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.