Sweet Potato Vichyssoise

Sweet potatoes replace traditional Idaho potatoes for this unique twist on a classic French hearty soup. Frizzled leeks offer an attractive garnish to the soup.

Prep Time: 10 min
Cook Time: 1 hr

RECIPE
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Servings:

Yield: 6 Servings

Ingredients:

2 tablespoons unsalted butter
2 cups thinly sliced leeks, white part only
1/2 cup onion, diced
2 cups chicken stock
4 cups sweet potatoes, peeled and diced
2 teaspoons kosher salt
1 teaspoon ground white pepper
1/2 teaspoon ground ginger
1⁄8 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
3 tablespoons brown sugar
1 ½ cups heavy cream

Garnish
2 cups canola oil
¼ cup leeks, thinly sliced

Allergens:

Milk

Nutritional Information

Directions:

Heat the butter in a stock pot over medium heat. Add leeks and onions and cook until translucent. Add chicken stock and simmer for 20 minutes. Add sweet potatoes and simmer for 20 minutes or until potatoes are soft. Add the kosher salt, pepper, ginger, nutmeg, cloves, and brown sugar.
Cool soup slightly. Purée the soup in small batches in a blender until smooth. Stir in heavy cream. Return the soup to pot and bring soup to just under a simmer before serving.
For the garnish: Heat canola oil in a small heavy-bottomed pot over medium-high heat until the temperature on a candy thermometer reads 350°F. Carefully fry the leeks until light golden brown. Immediately remove from the oil and place on paper towels to soak up excess grease. Do not push down on leeks. Garnish each bowl with the fried leeks.