Roasted Sweet Potato and Leek Soup
Servings: 8
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 2 inch chunks
- 3 ½ tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 large leek, cleaned and thinly sliced
- 1 large shallot, diced
- 2 garlic cloves, minced
- 1 tablespoon minced thyme
- 2 teaspoons minced sage
- pinch fresh nutmeg
- 2 ½ to 3½ cups warm chicken or vegetable stock
- salt and pepper to taste
optional garnishes
- sour cream
- candied pecan bits
- diced pancetta
Instructions
- Preheat oven to 375˚F.
- Place sweet potatoes onto a large baking sheet and drizzle with 2 ½ tablespoons oil. Season with salt and pepper and toss together.
- Roast sweet potatoes for 35 to 40 minutes or until fork tender, tossing halfway through the roasting time.
- Remove from the oven and set aside.
- In a large saucepan over medium heat add remaining oil and butter.
- Add leek, shallots and garlic and sauté for 4 to 5 minutes or until leeks and shallots become slightly translucent. Season with salt and pepper.
- Add thyme and sage to the leek mixture and continue to sauté for 3 to 4 minutes.
- Transfer roasted potatoes and leek mixture to the well of a blender and top off with 2 ½ cups of stock. Blend until the mixture is smooth and thick enough to coat the back of a spoon. Add more stock as needed.
- Pour pureed soup back into the saucepan and season with salt and pepper. Simmer soup for 4 to 5 minutes.
- Add a pinch of nutmeg and serve with sour cream, diced pancetta and candied pecans, if using.
Notes
- *Makes 2 quarts