Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 1 tablespoon vegetable oil

  2. 3 medium leeks -- trimmed and -- coarsely chopped

  3. 1 large head garlic -- cloves separated -- and peeled

  4. 3 pounds sweet potatoes -- peeled and cut -- into 1-inch chunks

  5. 8 cups chicken stock or water -- (up to 10) salt and freshly ground black pepper

  6. 1/2 cup crumbled feta cheese

  7. 1/4 cup finely chopped fresh chives In a large heavy pot heat

  8. 3 tablespoons oil and saute the leeks until tender, a bout

  9. 5 to 8 minutes. Reserve

  10. 3 large cloves of the garlic. Add the remaining ga rlic and sweet potatoes to the pot and stir to combine. Add enough chicken stoc k or water to barely cover the vegetables. Season with salt and pepper. Bring t o a boil, reduce heat and simmer until the sweet potatoes are very tender about 20 to 30 minutes. Cut the reserved

  11. 3 cloves of garlic into very thin slices. In a small skillet h eat the remaining

  12. 2 tablespoons oil and cook the sliced garlic until golden. Tr ansfer garlic chips to paper towels to drain.

Instructions Jump to Ingredients ↑

  1. In a blender puree the soup, in batches, until smooth and transfer to another p ot. Taste soup and adjust seasoning if necessary. Return soup to a simmer. Ladl e soup into serving bowls and garnish with garlic chips, crumbled feta cheese a nd chives.


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