SO Dilled Sweet Potato Soup

Dilled Sweet Potato Soup


4  Leeks (white parts only) cut into 1/2-in. slices

1  Tablespoon olive oil

4  Large sweet potatoes, peeled, sliced 1/2-in. thick

¼  Teaspoon salt

¼  Teaspoon white pepper

6  Cups chicken stock, defatted

½  Cup light sour cream

2  Tablespoon fresh dill, finely chopped


Prepare the day before serving

In a large pot, sauté leeks in oil about 5 minutes or until soft. Add potatoes, salt, pepper, and stock and bring to boil. Lower heat to medium and cook, uncovered, for 15 minutes; let cool to room temperature. Purée in a blender. Chill overnight. Pour into bowls; top each with a dollop of sour cream and a pinch of dill. 

Servings: 6 servings

Cooking Time: 2 hours