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Ingredients
- 2 Medium Sweet Potatoes
- 1 Tablespoon extra-virgin olive oil
- 2 chopped leeks
- 1/4 teaspoon salt
- 1 generous pinch of freshly ground black pepper
- 1 Cup lower-sodium chicken broth
- 1 cup 1% Milk
Details
Servings 6
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Pierce 2 medium unpeeled sweet potatoes all over with a fork. Cook in a micowave until tender, about 10 minutes. Meanwhile, in a large saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 2 chopped leeks; 1/4 teaspoon salt, and a generous pinch of freshly ground black pepper; cover and cook until leeks are softened, about 5 minutes. Remove potatoes from microwave, cool briefly, then scrape out the flesh and add to the pan. Add 1 cup lower-sodium chicken broth, bring to a simmer, and cook for 3 minutes. Remove from the heat and let cool briefly. Transfer to a blender and puree for 1 minute. Add 1 cup 1% milk and puree until smooth. Transfer soup to a covered container and refrigerate until chilled. Sprinkle each serving with chopped chives and serve cold.
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