Melt 3 TBSP butter in a large soup pot over med-high heat. Add 1 chopped onion and 3 leeks (white part and a little green, thinly sliced) and saute until soft, about 3 minutes. Add 3 peeled and diced sweet potatoes (and one lonely red potato you have leftover), season with salt and pepper and stir coating well with melted butter. Add 6 cups chicken stock, 3 bay leaves and season with thyme. Cook until potatoes are very soft. Puree soup. Adapted from the Food Network - Christine Cushing. Cooking Tunes: The Black Keys Brothers (and a crazy storm).
No comments:
Post a Comment