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Dilled Sweet Potato Soup

Ingredients:

Prepare the day before serving:
4 leeks (white parts only) cut into 1/2-in. slices
1 tbsp. olive oil
4 large sweet potatoes, peeled, sliced 1/2-in. thick
1/4 tsp. salt
1/4 tsp. white pepper
6 cups chicken stock, defatted
1/2 cup light sour cream
2 tbsp. fresh dill, finely chopped

Instructions:

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. Makes 6 servings.

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