Ingredients Jump to Instructions ↓

  1. 1 1/3 cups 315ml Thinly sliced leeks, white part only

  2. 3 1/2 cups 829ml Chicken broth - or more as needed

  3. 4 lbs 1816g / 64oz Sweet potatoes - peeled, and Cut into 1/2" cubes Juice from two limes Salt - to taste Freshly-ground black pepper - to taste

  4. 1/4 cup 4g / 0.1oz Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the leeks and 1/2 cup of the chicken broth in a large pot. Bring to a simmer, and cook 1 minute over moderately-high heat. Add the sweet potatoes and cook 4 more minutes. Add 6 cups of water, reduce the heat to medium, and cook until the sweet potatoes are soft, about 25 minutes. Transfer the mixture to a food processor or blender and blend until smooth, adding as much of the additional chicken broth as you need to make a soup consistency. Return it to the pot and stir in the lime juice, salt, and pepper to taste. Reheat. Serve in warm bowls, garnishing each serving with a little chopped cilantro. This recipe yields 12 servings. Nutritional Information Per Serving: calories: 180; carbohydrates: 41 g; fiber: 5 g; fat: less than 1 g.


Send feedback