Garlic and Sweet Potato Soup

1. 1

   In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, about 5 to 8 minutes.

2. 2

   Reserve 3 large cloves of the garlic.

3. 3

   Add the remaining garlic and sweet potatoes to the pot and stir to combine.

4. 4

   Add enough chicken stock or water to barely cover the vegetables.

5. 5

   Season with salt and pepper.

6. 6

   Bring to a boil, reduce heat and simmer until the sweet potatoes are very tender about 20 to 30 minutes.

7. 7

   Cut the reserved 3 cloves of garlic into very thin slices.

8. 8

   In a small skillet heat the remaining 2 tablespoons oil and cook the sliced garlic until golden.

9. 9

   Transfer garlic chips to paper towels to drain.

10. 10

    In a blender puree the soup, in batches, until smooth and transfer to another pot.

11. 11

    Taste soup and adjust seasoning if necessary.

12. 12

    Return soup to a simmer.

13. 13

    Ladle soup into serving bowls and garnish with garlic chips, crumbled feta cheese and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.