Total Time: 29 minutes
Prep Time: 10 minutes
Active Cooking Time: 11 minutes
Walk-Away Time: 8 minutes
1 1⁄4 lb. sweet potatoes, peeled and cut into 2-inch pieces
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. Place potatoes in a large saucepan and pour in enough water to cover. Set pan over high heat, bring to a boil, and let boil until potatoes are fork-tender, about 8 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add leeks, garlic, and sugar. Cook, stirring frequently, until leeks soften, about 5 minutes. Add sweet potatoes and broth, bring to a simmer, and let simmer for 5 minutes.
3. Using an immersion blender, puree until smooth (or use a regular blender, work in batches, and return soup to pan). Add evaporated milk and simmer for 1 minute to heat through. Season with salt and pepper.
4. Ladle soup into bowls and top with a sprinkling of Parmesan and basil.
Make It a Meal Kit
Cut the potatoes and store them in the saucepan covered with cool water at room temperature or in the refrigerator for up to 8 hours. Chop the leeks and garlic and store in a sealable container or plastic bag for up to 3 days in the refrigerator. When ready to finish the dish, place the saucepan over the heat and cook as directed. Also, the finished soup will keep for up to 3 days in the refrigerator.
Bank a Batch
Make a double batch and store the extra in a sealable container for up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in a large saucepan or in the microwave for 3 to 5 minutes on HIGH.
Have It Your Way
Instead of Parmesan and basil, try Cheddar cheese and chives or Havarti and parsley.
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