Sweet potato and leek soup
2 medium, (about 3⁄4 pound), cleaned and sliced (white and light green parts only)
1 medium clove(s), minced
Uncooked sweet potato(es)
3 medium, (about 1 1⁄2 pounds), peeled and cubed
Reduced-sodium chicken broth
⅛ tsp, or to taste
¼ cup(s), fresh, chopped
- Heat the oil in a large nonstick saucepan over medium heat. Add the leeks and garlic and cook, stirring frequently, until the leeks are tender, about 6 minutes. Add the sweet potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are fork-tender, about 25 minutes.
- Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a blender or food processor and puree. Return the soup to the pan. Stir in the half-and-half and nutmeg; return to a simmer. Serve sprinkled with the chives. Yields 1 1/3 cups per serving.