Recipe: Sweet Potato & Leek Soup

(Photo credit)

I apologize if you are getting sick of soup recipes. I love soup. I have been making LOTS of soups lately, particularly since we do not have a working oven. Plus, it's Autumn and one must eat lots of soup in Autumn, mustn't one?

This recipe is absolutely delicious (if I do say so myself). I didn't really know how it was going to turn out but I was really glad I wrote down what I did so I can make it EXACTLY as is again, and again, and again. Yes. It's that good. I hope you enjoy!

So, without further ado, here is my recipe for:

Sweet Potato & Leek Soup

You Will Need

2 sweet potatoes (peeled and diced)
2 leeks (tops removed, diced)
2 quarts stock (I used 1 quart turkey and 1 quart chicken stock)
12 medium potatoes (peeled and diced)
2 cups cream (preferably grass-fed and raw)
4 cups milk (preferably grass-fed and raw)
2 tbs coarse Celtic sea salt

Makes approximately 4 quarts of soup.

(Photo credit)

To start, place the two quarts of stock in a large stockpot. Add sweet potatoes, potatoes and leeks. Bring to a boil. Skim off foam. Allow to cook until vegetables are tender.

Next, add cream and milk. Stirring, bring to a boil. Skim off foam.

Add Celtic sea salt. Allow to simmer for about 2-4 hours. Stir occasionally to ensure that the milk does not burn on the bottom of the pan.

Blend with a handheld soup blender.

Et Voila! Sweet, savory, warm, creamy, and serious YUMM!

Serve with "Rainbow" Sauerkraut. Enjoy!

(It's not too late! Enter our OCTOBER GIVEAWAY!)

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