Sick of classic potato soup? Consider this scrumptious recipe for an innovative sweet potato variation. The creamy texture comes from evaporated milk and sautéed leeks provide a mild onion flavor.
This vegetarian recipe is garnished with Parmesan cheese and fresh basil, but if you have cheddar cheese and chives on hand use those instead. To learn how to make this mouth-watering and filling puree, read more. 1 1⁄4 lb. sweet potatoes, peeled and cut into 2-inch pieces Serves 4.
2 tsp. olive oil
2 leeks (white part only), rinsed well and chopped
2 cloves garlic, minced
1 Tbl. sugar
4 cups reduced-sodium vegetable broth
1 (12-oz.) can evaporated milk
Salt and freshly ground black pepper to taste
1⁄2 cup shredded Parmesan cheese
1⁄4 cup minced fresh basil
1 1⁄4 lb. sweet potatoes, peeled and cut into 2-inch pieces