Autumn in the CSA can only mean two things: sweet potatoes and apples. I always end up with more of each than I can ever hope to use between picking up shares. (Luckily, apples freeze well in the form of apple pie filling, and sweet potatoes stay mighty tasty in a cool, dry NYC apartment.) A couple of weeks ago, I found myself with a mountain of sweet potatoes and some leeks on the verge of being thrown into the worm bin. So, instead of letting good food go bad, I made this very simple (and surprisingly delicious) soup. To be sure it was actually tasty, I made it again for my BFF’s birthday dinner. She wholeheartedly approved.
CSA Sweet Potato Leek Soup
* 8 cups of vegetable broth
* 6 medium sweet potatoes, peeled and chopped
* 3 leeks, diced (white portion only)
* 2 tbs olive oil
* sage to taste
In a large stock pot, sautée the leeks in olive oil until slightly browned. Add the vegetable stock and bring to a boil. Add the potatoes, then simmer for 15 minutes, or until the potato pieces break apart when tested with a spoon. Using an immersion blender (or regular blender), puree the soup until completely smooth. Simmer the soup to thicken if needed. Add sage to taste.
I used herbed broth for this recipe. If your broth isn’t seasoned, you may want to add additional seasonings to taste.
i'm totally stoked this worked out! and glad the brunch crew i was with who said it wouldn't work was wrong! i'll have to try this soon!
I think I shall try to make this even though all my soups turn out terrible. I may have also sworn off ever making soup again but I shall lift this ban for your soup.
@Sam Despite advice against it, I really had to do something with all of those sweet potatoes and leeks. It turned out way better than expected!
@Robyn This one's pretty harmless! FYI, for the broth, I used Rapunzel Pure Organic Vegetable Bouillon with Sea Salt & Herbs.
@Haley That broth honestly sounds good enough to eat on its own. I'm off to see if I can get it locally. If not: "I love you, internet".