Cooking by Pound

Sweet Potato and Leek Soup

1 lg. sweet Potato
2 lg. Leeks
2-4 cloves garlic
1-2 can chicken broth - make soup or stew style
1-2 cups skim milk - make soup or stew style
(maybe some cream, sour cream, or yogurt)
1 tsp. nutmeg
1/2 tsp. ginger
2-3 grinds black pepper
2 tbsp. butter
2 tbsp. olive oil
1 shot glass sherry (not in original but sounds good)
Good melting cheese
Scallions (1 per serving)
Pine nuts

Cut sweet potatoes in half long way and half those pieces, cook in covered glass dish in microwave with just a little water. When done fold skin and press insides out by mashing on the skin, mash insides well. One quarter should be scooped and cut into bite size pieces and reserved 'till later

Separately saute chopped leeks and garlic in butter and oil until tender. Add chicken broth and mashed sweet potato, simmer for about 20 minutes. Use more liquid for soup style, less for stew style. Orignal was stew style with about 1 cup each.

Add ginger, pepper, nutmeg and milk (and sherry/cream/yogurt) and simmer low for another 15 minutes. Stir in reserved sweet Potato and serve garnished with cheese, scallions and pine nuts.