Sweet Potato and Leek Soup

I happen to really like sweet potatoes so this is a real winner. You can increase the amount of leeks if you wish, but for me, I find the taste to be milder and more palatable with the amounts in the recipe.

 

• 2 tbsp. butter
• 1/2 small red onion
• 1 garlic clove, minced
• 1/2 bunch leeks, white parts only. Wash really well; slice
• 2 lbs. sweet potatoes, peeled and cubed
• 3 cups chicken broth
• 1 teaspoon nutmeg
• 1/2 tsp. grated fresh ginger
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 cup  – 1 1/2 cups heavy cream
• 1/4 cup, chopped chives (optional)

In a large saucepan, sauté the onion, leeks and garlic in the butter until they become soft.

Stir in the potatoes and cook for 5-7 minutes. Now add the chicken broth, nutmeg, salt, cayenne pepper simmering until the potatoes are soft. (about 20 minutes)

In batches, pour into a food processor or use a hand held blender, processing until smooth. Stir in the cream and heat through. Ladle into your prettiest bowls and, if using, sprinkle a few chives on top.