Sweet Potato Soup With Feta and Za’atar Oil

¼ cup plus 2 tablespoons olive oil
2 tablespoons za’atar (a spice blend that combines dried hyssop, thyme and sesame seeds and can be found at Middle Eastern grocers or other specialty stores)
1 tablespoon butter
1 onion, peeled and diced
1 carrot, peeled and diced
1 leek, white part only, rinsed thoroughly and diced
5 medium sweet potatoes, peeled and cut into 1-inch cubes
6 cups water
2 cups vegetable stock
1 bay leaf
1 tablespoon salt, or to taste
¼ cup feta cheese

Nutritional Information
- Nutritional analysis per serving (6 servings)
  266 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 10 milligrams cholesterol; 1311 milligrams sodium

6 to 8 servings.

In a small pot, combine 1/4 cup olive oil and the za’atar. Cook over medium heat until hot, but take care not to burn the za’atar. Set aside for at least one hour to cool and infuse.
In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot and leek and cook until softened, about 5 minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock and bay leaf and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on the stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za’atar oil.

About 2 hours