How Do You Make Chunky Sweet Potato Leek Soup?
When the weather gets cold outside, you’re likely to crave comforting, warm foods, many of which are high in fat and not high in nutritional value. Try this sweet potato and vegetable soup, which is a great, chunky soup for lunch or dinner that’s wonderful for both your body and your soul on those chilly winter days. Chop the onion and leeks up and sauté in olive oil at the bottom of a large pot for five minutes. Stir occasionally with a wooden spoon to keep the onion and leeks from burning. Add the chunks of sweet potato and pint of chicken stock to the leeks and onion. Bring everything to a boil. Allow the potatoes, chicken stock, leeks, and onion to simmer for about fifteen minutes, stirring occasionally. Make sure that the potatoes are tender. With a hand blender, blend the ingredients together until the soup is thick but smooth. Add a quarter of a cup of cream, if desired.
