2 cups sweet potatoes, cubed and peeled'
1&1/2 cups leeks, sliced
1&1/4 cups chicken broth
2/3 cup evaporated milk
1&1/2 cups dijon mustard
1/2 tsp salt
dash of white pepper
dash of nutmeg
chopped leek for garnishIn a large stockpot, combine sweet potatoes and broth, stir well. Cover and cook til sweet potatoes are soft. (If using leftovers, they're already cooked and soft so just get them hot.) Stir in leeks and simmer for 5 minutes. Then, put mixture into blender or food processor and blend until smooth. Add remaining ingredients (except leek garnish) and blend 30 seconds. Bowl up, garnish with thin chopped leeks and serve warm. Yields 4 servings.
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I've linked this post to my Thanksgiving Recipe Challenge AND- Homestead Revival's Barn Hop! (The titles are active links, click on them to be taken to their pages.)