Sweet Potato And Leek Soup

Ingredients

• 3 tablespoons unsalted butter
• 2 cups chopped leeks, white part only (4 to 6 leeks)
• 2 garlic cloves, minced
• 2 pounds sweet potatoes, peeled, in 1-inch dice
• 1 ½ cups milk or half-and-half
• Salt and ground white pepper
• 1 tablespoon minced cilantro leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    178 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 16 milligrams cholesterol; 87 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
2. Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
3. Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.