Sweet Potato Leek Soup

Ingredients

• 1 tablespoon butter
• 1 large leek, white part only, cleaned and chopped
• 1 large sweet potato, peeled and chopped into 1-inch chunks if raw, insides only if pre-baked
• Salt
• 3 cups chicken or vegetable stock
• Pepper
• Plain yogurt for garnish, optional

Directions

Warm the butter in a saucepan set over medium heat. Once the bubbling settles, add the chopped leek and cook until soft and tender without letting it brown, about 10 minutes; lower the heat if it starts to color. Stir in the sweet potato and 1/2 teaspoon salt, and cook everything together for a minute or two. Add the stock and bring the pot to a boil. Reduce to a simmer and cook until the sweet potato is fully tender, 20-30 minutes. If you are starting with a pre-baked sweet potato, simmer it for about 10 minutes. Blend the soup until smooth, season to taste with salt and pepper, and warm it again if needed. Finish with a spoonful of yogurt, if using, and serve.