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SERVES:
6

INGREDIENTS:

• 2 small-medium sized leeks, dark green parts discarded, chopped, rinsed, well drained


• Olive oil for sautéing chopped leeks


• 2 Tbs finely minced fresh peeled ginger


• 1 heaping Tbs finely minced fresh peeled garlic


• 1 Tbs fresh chopped thyme


• 6 cups peeled, quartered, thinly sliced sweet potatoes (about 3 medium)


• 5-6 cups vegetable or chicken broth


• Approx. 1- 1 1/2 cups milk or cream


• Salt and pepper to taste

Cut off the darker parts of the leek tops and then chop the leeks, rinse them under cold running water...to remove any sand or grit, drain them really well after rinsing, you'll need about 4 cups of chopped leeks total.

Add a good splash of olive oil to a large, heavy bottomed pot and add the well drained leeks, 2 Tbs finely minced ginger, 1 heaping Tbs finely minced garlic, 1 Tbs fresh chopped thyme and cook those along to soften up.

Cook the leeks on medium heat, they'll take about 5-6-7 minutes to soften up and then you'll want to add 6 cups of very thinly sliced peeled sweet potatoes and just enough chicken or vegetable stock to cover the sweet potatoes.

The thinner you slice the sweet potatoes the faster they'll cook, just let them simmer along until they're nice and soft.

Once the sweet potatoes are nice and soft, use a hand blender to puree everything, adding a little milk or heavy cream as you need to as you go.

Season it with salt and pepper to taste and it is good to go.

HINTS:

Very carefully puree this in batches in a blender if you don't have a hand held immersion blender. The hot soup will try to cause the top of the blender to lift off so don't fill the blender more than half way at a time adding milk or cream as you need to.

Serve this hot or cold.....it's delicious either way!