Sweet Potato Vichyssoise

Makes 4 servings

Sarah Haengel

A yummy fall soup!

ingredients

1 Tbsp olive oil
2 large leeks, trimmed, rinsed well, and thinly sliced***
2 medium sized sweet potatoes, peeled and chopped
3 cups low-sodium chicken or vegetable broth
1/4 cup chopped fresh flat leaf parsley
salt and black pepper
*I used onions instead of leeks, because that is what I had. The sweet potatoes I used had been baked the night before, so they were already cooked and soft. I also added butter and white wine – it made the soup very luscious. Yum!

1
Heat the olive oil in a saucepan over medium high heat. Add the leeks and cook until the soften, about three minutes. Add the sweet potatoes and cook until they begin to soften, about 5 minutes. Add the chicken broth and parsley and let come to a boil. Reduce the heat and let summer until the sweet potatoes are completely soft, about 10 minutes.
2
Let the soup cool slightly, then working in batches if necessary, transfer it to a blender or food processor and puree it until smooth (I kept the soup in the pot and used an immersion blender.) Season the soup with salt and pepper to taste. The soup can be served either hot or cold (we ate it hot – cold sounds gross.) Reheat over low heat after pureeing, if desired. The soup can be refrigerated, covered, for up to 4 days.

Source: Sarah Haengel