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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Saving this to try. From the local paper. This makes 6 dinner sized servings. Cook time includes roasting the potatoes. Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
2 lbs carrots, peeled and sliced |
2 leeks, sliced (white part only) |
6 garlic cloves, peeled and chopped |
2 lbs sweet potatoes, cut in half and oven-roasted (see note) |
4 cups chicken stock |
2 cups whipping cream |
1 pinch salt |
1 pinch white pepper |
2 tablespoons sugar |
Directions:
1. Heat oil and butter in large, heavy saucepan over medium heat.
2. Add carrots, leeks, garlic and sweet potatoes and sauté until leeks are translucent, about 8 minutes.
3. Add chicken stock and whipping cream.
4. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
5. Puree soup in blender and return to same saucepan.
6. Add salt, pepper and sugar and taste and adjust seasonings.
7. Stir soup over medium heat until heated through.
8. Ladle into bowls and top with whipped cream, if desired.
9. Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown.
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