Summary

Ingredients

• 25 g butter
• 2 tablespoons oil
• 900 g leek, cleaned, cut into rins
• 1 medium onion (s), finely chopped
• 700 g sweet potato (s)
• 1.2 liters chicken broth
• salt and pepper
• some chives, chopped for decoration

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Instructions

1. Sweat the leek and onions in hot butter and hot oil for 5 minutes. Add the sweet potatoes, fry for 15 minutes, stirring frequently. Pour in the chicken stock, season well and simmer for 30 minutes, until the sweet potatoes are cooked through.
2. Let the soup cool down and puree in a blender. Warm up briefly over a low heat, add seasoning, serve in soup plates, garnish with chives.
3. Add more stock for a thinner soup. Refine the soup with a spoonful of whipped cream.