Sweet Potato Leek Soup

My Produce Items: Sweet Potatoes, Leeks, Shallots

2 tablespoons butter
2 tablespoons virgin olive oil
1 large leek, thinly sliced (white part and a tiny bit of green)
2 cloves of minced shallots
3 medium sweet potatoes, peeled and cubed
1 can vegetable broth (14 oz)
1 tablespoon parsley
1/2 cup half and half

In a large saucepan, heat the butter and oil over medium heat, add the leek and shallots, lightly stirring until slightly brown, about 10 minutes.

Add the sweet potatoes, broth and parsley. Bring to a boil, reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 to 30 minutes.

In a food processor or blender, puree the soup.

Return to the saucepan and stir in the half and half.

Serves 4

Final Verdict: Success... sort of.

Overall I think it worked fairly well. The soup tasted very good but it was very thick, almost more like a puree. The next time I try it, I'll double the vegetable broth to thin it out some. I didn't take into account how much broth gets steamed out. It's a pretty rich soup but not a meal in itself, more like an appetizer.