This is the last of my soup day recipes. I am so over making soups now. Haha. I personally didn’t like this as much as the other ones but my friend really liked this one so that’s why I’m posting this.
But just FYI, this soup wasn’t that sweet.
- 1 TBS olive oil
- 1 TBS unsalted butter
- 1 medium onion, finely sliced
- 1 leek, halved lengthwise and finely sliced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 lbs sweet potatoes (about 5-6 organic sweet potatoes)
- 4-6 garlic cloves, smashed
- Chicken/vegetable stock, enough to cover
- Salt & freshly ground pepper
- ½ cup heavy cream (optional)
In a preheated oven set to 350°F, bake sweet potatoes that have been wrapped in foil for 1 hour. Remove and set aside to cool. Peel skin and chop roughly into chunks.
In a pot, melt the butter and heat the olive oil. Cook the onions until translucent and then add in the leeks and cook for 5 minutes over medium-heat. Add in the smashed garlic cloves and cook for a few minutes. Add carrots, celery, and broth to cover. Simmer for 20-30 minutes or until everything is very tender. Add in the sweet potatoes and cook for 5 minutes.
Purée the soup using a blender (be careful) or immersion blender and keep warm, covered. When ready to serve, bring soup to a simmer, season with salt and pepper, and add in heavy cream to give the soup some body (optional). Serve hot.