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Potato: Sweet Potato & Leek Soup

Source of Recipe

American Favorites


List of Ingredients

3 3/4 pounds sweet potatoes
6 tablespoons cold unsalted butter (divided)
2 tablespoons light brown sugar
4 cups cleaned chopped leeks (whites only)
12 cups chicken broth
2 1/2 tablespoons grated orange zest
salt to taste


Recipe

Preheat oven to 375ºF. Peel sweet potatoes and cut into 1/2" dice. Place in 1 large shallow baking pan. Cut 4 tbl. butter into small dice and dot potatoes with them. Sprinkle brown sugar over potatoes. Bake until tender, 45-55 minutes, turning potatoes several times to mix melted butter and sugar. Meanwhile, melt remaining 2 tbl. butte in large heavy pot over medium high heat. Add leeks and saute, stirring, until softened, about 5 minutes. Add 12 cups broth and bring to a simmer. Reduce heat to low and simmer for 15 minutes, then remove from heat.

When sweet potatoes are done, add them to broth mixture and return to medium heat. Simmer for 5 minutes. Puree soup in batches in food processor or blender. If soup seems too thick, add more broth. Stir in 2 tbl. orange zest and taste; add remaining orange zest for stronger flavor. Taste and add salt if needed. Can be frozen. Best in fall and winter. Serves 12.