|Boston Public Garden|
Spring is a beautiful time to be in Boston. The flowers and trees are finally in bloom. The weather can range from 80F and sunny to 50F and rainy in April. Today was a rainy day. Perfect for soup. I had some leeks and a sweet potato, so I decided to saute them up and make some potato and leek soup. I have always used russet or red potatoes. The sweetness of the sweet potato really gave this soup a whole new dimension. A very nice surprise!
I didn't think to write this post until after I tasted the soup and missed out on capturing some photos of the cooking process. Luckily the recipe is simple and easy to follow. The soup is great as is, but can also be adjusted accordingly. I may for example add a little bacon for a smokey flavor or maybe a little sriracha for a kick! A little cinnamon or nutmeg would also be a nice addition. Serve with a warm baguette and viola! A complete, hearty and comforting meal to be enjoyed any season.
1 sweet potato
2 large leeks
1/2 cup milk
1/4 cup butter (1/2 stick)
2-3 tablespoons vegetable oil
2 cups chicken or vegetable stock (I used chicken)
salt and pepper to taste
Rinse leeks, chop and rinse again in a large bowl. Strain. Peel and chop sweet potato. Heat the 2-3 tablespoons of vegetable oil in a large, deep dish saute pan. Saute leeks and sweet potato over medium high heat until the leeks are translucent and sweet potato is soft, about 20-25min. Add in butter, followed by 2 cups of stock and simmer on medium for another 5-10 minutes. Puree with blender. Add 1/2 cup milk during this process. Place back in saute pan to mix thoroughly and season with salt and pepper. Serves about 4.