Using local produce is important to me. I can’t buy local all the time, year round, but I make sure that I push for it in the Summer and Fall months. It’s easy in North Carolina to get local apples starting in August and sweet potatoes almost all year long. I’m not a huge sweet potato fan like the rest of my obsessed family, but with such a demand in the household I had to get creative! This soup takes a little prep time but with some effort, you’ll have a great big pot of soup to serve up and satisfy.
Yields: 6 big bowls
What you’ll need:
- 4 medium sweet potatoes, baked and then skinned and chopped
- 1 yellow onion, chopped
- 1 T olive oil
- 1 T butter
- 2 leeks, washed and chopped
- 3 carrots, chopped and steamed
- 16 oz. low sodium chicken broth
- 1 cup water
- 1 cup of whole milk
- salt and pepper, as needed
- freshly grated parmesan cheese, as desired
Pre-heat the oven to 350 F. Place sweet potatoes directly on the middle rack. Slide a cookie sheet one level below just in case sweet potatoes leak. Bake for about 45 minutes, depending on size of sweet potatoes. Once done, take out of oven and let cool on countertop for 15-20 minutes. Once cool, peel and chop.
Next, over medium-high heat brown onions and leeks in butter and olive oil. Add a little salt and pepper. Once onions are translucent and leeks are soft, add cup of milk. Let simmer for about 5 minutes. Add sweet potatoes, carrots, chicken broth and water. Let simmer again for about 5 minutes. Using an immersion blender on the highest setting (I use a Bamix) blend until soup is a good consistency. I like it a little chunky, but you may like it more smooth, so blend a little bit longer. It’s your soup, so make it the way you like it! If you don’t have an immersion blender, you could ladle it into a standard blender. But be careful; it’s hot. When done blending, serve in bowls and top with freshly grated aged parmesan cheese.