3 tbsp butter
4 leeks (white part only), well-rinsed, dried and sliced
6 cups chicken stock or canned broth
1½ cups dry white wine
3 large sweet potatoes, peeled and chopped
Grated zest and juice of 1 lime
1 cup milk
1 cup heavy or whipping cream
Salt and freshly ground pepper to taste
Slices of lime for garnish
Melt the butter in a large stock pot over medium heat. Add the leeks and saute until soft and transparent. Add the stock, wine and sweet potatoes. Heat to boiling.
Reduce heat and simmer until the potatoes are tender, about 20 minutes. Stir in the lime zest and juice, milk and cream. Season to taste with salt and pepper.
Puree the soup in batches in a blender or food processor until very smooth. Gently heat and serve with slices of lime floating on top. Serves 6.
Source: The Silver Palate Good Times Cookbook (If you buy it HERE through Mrs. Meade's portal, you'll help me pay the rent. Thanks!)