Leeks are sautéed with garlic and sugar, then pureed with sweet potatoes in this silky smooth soup. A sprinkling of parmesan and fresh basil contrasts the sweet soup with a salty garnish and herbal finish. This recipe comes to us from Stephanie from The Coexist Café.
- 1 1/4 pounds sweet potatoes, peeled and chopped
- 2 teaspoons olive oil
- 2 leeks, white ends rinsed and chopped
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 4 cups low sodium vegetable broth
- 1 12 ounce can evaporated milk
- salt and pepper, to taste
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh basil, minced
Place the sweet potato pieces into a large pot. Add enough water to cover the potatoes and bring to a boil over high heat. Cook, uncovered, for about 8 minutes, or until the sweet potatoes are tender when pierced with a fork. Drain and set aside.
Place the oil into a separate large saucepan over medium heat. Add the leeks, garlic and sugar to the pan. Cook, stirring frequently, for about 5 minutes, or until the leeks soften.
Add the cooked sweet potatoes and broth to the leek mixture. Let simmer for 5 minutes more.
Using an immersion blender, puree the sweet potato broth leek mixture until smooth. If you don’t have an immersion blender, transfer it to a blender or food processor and puree in batches, returning the sweet potato soup to the pot.
Add the evaporated milk and simmer for 1 minute to heat through. Season with salt and pepper to taste.
Divide the soup into 8 bowls, top each with a sprinkling of parmesan and basil and enjoy!