A Week of Thanksgiving Day 2
This is a to die for recipe for sweet potato leek soup, and to add to the Thanksgiving decor I decided to carve out these squash, which make perfect soup bowls.
Sweet Potato Leek Soup
2 32oz. Container of Chicken Stock
4 Large Sweet Potatoes pealed and cubed
1 Med White Onion chopped
2 Sticks of butter
1 Bunch of Leeks (3 stocks) wash well and chopped
2 15oz can pumpkin puree
6 Slices of Cooked bacon
1 quart of cinnamon eggnog 1tsp Salt & 1tsp Pepper to taste
Jennifer Maring’s Sweet Potato Leek Soup.
In Large stock pot heat on med and add 1 stick of butter and heat until melted and the butter turns a light brown and smells nutty then add chopped onions until soft.
Then add second stick of butter in 4 pieces and Leeks and saute while adding adding salt and pepper. Do this for about 5-8 min until leeks are bright green and soft.
Add Chicken broth to pot along with cubed sweet potatoes, pumpkin, and 4 pieces of bacon. Bring the mix- ture to a boil and cook until you can put a fork through potatoes.
In a blender add soup mixture and puree then put back into stock pot and add cinnamon eggnog and simmer for 20 min
Use last 2 pieces of bacon to make into bacon bits for soup garnish
Prep time 10 minutes Cook Time 30 minutes
Recipe Courtesy of Jennifer Maring and Together In Style...
Photographs by Maring Visuals