Emma and I had some leeks left over from making winter squash soup and wanted to make something other than Leek and Potato Soup so came up with this recipe.
Serves 6
Ingredients
2 large sweet potatoes diced
4 leeks (washed) and sliced into 1 cm rounds
1.2 litres of chicken or vegetable stock
50g butter
Method
In a large pan melt the butter over a medium heat. Add the leeks and sauté for 5 minutes stirring regularly to cook evenly and coat with butter.
Add the diced sweet potato to the leeks and cook until the sweet potato start to colour.
Add the stock to the vegetables and bring to the boil. Lower the heat to a simmer and cook for 30 minutes, stirring occasionally.
Check that the sweet potato is cooked and then transfer batching into a blender and blend each batch for 3 minutes then pour through a seize to force the mix through the seize. Repeat with the remaining batches
Re heat the soup and season to taste. We didn’t add anything else to this soup as it’s creamy enough as it is.
Ridware Hall 