Sweet Potato & Leek Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 pounds of sweet potatoes | Wash and bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel. |
| 2 leeks | Sliced, trimmed and washed |
| 3 Tablespoons olive oil | |
| 1 onion | Peeled, washed, and chopped |
| 1/4 cup of chopped chives | Washed and chopped |
| 5 cups of low sodium chicken stock | |
| 1 cup nonfat evaporated milk. | |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel. | |
| 2 | In a large stock pot heat oil. Add leeks and onions. | |
| 3 | Cook the leeks and onions with the olive oil in a pot until onions are tender. Add chicken stock, salt and pepper. | |
| 4 | Place sweet potatoes in a food processor and puree until smooth. Add to pot with leeks and onions. | |
| 5 | Bring to boil and reduce heat to simmer. | |
| 6 | Simmer for 15 minutes. Stir in evaporated milk. | Cook until internal temperature reaches 135°F |
| 7 | Top with chopped chives. Serve hot. |
Posted in Soup Recipes
