Potato Recipe ♯ Pumpkin, Sweet Potato, and Leek Soup

A comforting cold-weather soup puree.

Ingredients

• 3 tablespoons olive oil
• 2 leeks, chopped
• 1 small white onion, chopped
• 1 stalk celery, chopped
• 1 small carrot, chopped
• 2 sweet potatoes, peeled and diced
• 1 medium sugar pumpkin, seeded and cubed
• 2 tablespoons chopped garlic
• 1 quart chicken stock
• 1 cup heavy whipping cream
• 1 bay leaf
• 1 tablespoon chopped fresh sage
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• salt to taste
• ground black pepper to taste

Cooking Directions

1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
3. Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.

Nutrition Facts

• calories252.3
• carbohydrateContent26 g
• cholesterolContent40.8 mg
• fatContent16.5 g
• fiberContent2.9 g
• proteinContent3.8 g
• saturatedFatContent7.7 g
• sodiumContent45.1 mg
• sugarContent5.8 g