1 large white sweet potato with purple flesh (Hawaiian Sweet Potatoes) - approximately 1kg
1. 25 litres bone broth
Salt
Method
Prepare your vegetables. Peel and finely chop your onion, wash trim and slice your leeks, and peel and cube your sweet potato
Melt your fat in a stock pot over a medium heat. Add the chopped onion and leeks. Sweat for 5 minutes until soft, stirring frequently. Add the chopped sweet potato and cook for a further 10 minutes, stirring frequently.
Add your bone broth and a generous pinch or two of salt. Bring to the boil. Reduce the heat and simmer until the sweet potato is tender, about 20-25 minutes.
Using a food processor or high speed blender to puree the soup in batches.
Check the seasoning and salt to taste.
Recipe by joannafrankham.com at https://joannafrankham.com/leek-and-potato-soup-aip/