Sweet Potato Bisque

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   ["Peel the sweet potato and chop it into pieces about 1/2"" thick and 1"" wide and set it aside.", "Trim the roots and cut the greens off of the leeks about 1 inch from where it starts turning from white to green. Slice the leeks in half then chop them about 3/8 of an inch wide.", "in a large frying pan (preferably cast iron) on medium high heat, melt the butter and add the leeks and garlic. Stirring constantly for about 5 minutes, saute the garlic and leeks until the leeks turn clear.", "Slowly add the chicken stock, the sweet potato chunks, the white pepper, and the salt.", "Bring the mixture to a boil and reduce the heat to medium. Cover the pan and let simmer until the potato chunks are soft.", "once the potatoes are soft, transfer the mixture to a blender and blend until the mixture is consistent in texture (approximately 2 minutes)", "Add the heavy cream and the brown sugar and continue to blend.", "Transfer from blender to serving bowls."]

* Per serving · 4 servings · Values may vary.

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