1. Heat oil and butter in large, heavy saucepan over medium heat. 2. Add carrots, leeks, garlic and sweet potatoes and sauté until leeks are translucent, about 8 minutes. 3. Add chicken stock and whipping cream. 4. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes. 5. Puree soup in blender and return to same saucepan. 6. Add salt, pepper and sugar and taste and adjust seasonings. 7. Stir soup over medium heat until heated through. 8. Ladle into bowls and top with whipped cream, if desired. 9. Note: Parboil potatoes, then oven-roast by placing potatoes on cookie sheet in 350°F oven for about 30 minutes, or until brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
