Leek and Sweet Potato Soup
Nb persons: 0
Yield: 1 Cup
Preparation time:
Total time:
Source: Helen;s Cook Book
2 T. Vegetable Oil
4 Cups Chopped Leeks (white and light green parts only)
4 Cups Diced, peeled large sweet potatoes
4 Cups Chicken Broth
14 oz. Can Evaporated Milk (use half and half also)
1 Tsp. Dried Dillweed
Salt and freshly ground pepper to taste
Method:
In a large saucepan, heat oil over medium heat. Saute leeks for 10 minutes or
until lightly browed. Add potatoes and brot; bring to a boil. Reduce heat, cover
and simmer for 30 minutes or until potatoes are soft. Remove from heat.
Working in batches, transfer soup to blender and puree until smooth.
Return soup to saucepan and add milk and dill. Heat over low heat (do not
boil or milk will curdle). Season to taste with salt and pepper.
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