Cream Of Sweet Potato Soup

By á-174942

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped white onions
• 1 cup chopped leeks
• 1 cup chopped celery
• 2 large sweet potatoes peeled, diced
• 3 tablespoons chopped fresh garlic
• 6 cups chicken stock
• 1 tablespoon chopped fresh sage
• 1/2 cup evaporated skim milk
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

In a large soup kettle, heat the olive oil and add the onions. When onions become translucent, stir in the leeks and celery. Sweat the vegetables for 2 minutes. Add the sweet potatoes and garlic. When the garlic is fragrant, add the stock and sage. Cook for 25 minutes.

When the potatoes are tender, use an immersion blender to purée all vegetables until smooth. Add the evaporated milk and cook for 2 more minutes only. Do not bring to a boil.

Adjust seasonings and serve.

This recipe yields 8 servings.