Sweet Potato Soup (w/ Bacon)

I found this recipe in the Nov. 07 issue of Sunset. It wasn't part of our Thanksgiving feast, but is worth putting up here because it is simple, quick, and totally delicious.



1 1/2 Tbsp. unsalted butter
1 large leek (white and light green parts only), rinsed and thinly sliced
2 small garlic cloves, minced
2 lbs. orange sweet potatoes (about 2 large sweet potatoes), peeled and cut into ~1" cubes
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup heavy cream
4 slices of bacon, cooked and cut into small pieces (optional)

Melt butter in a large pot over medium heat. Add leek and cook until soft and translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Put sweet potatoes in the pot, add 3 cups of water (I used 2 cups of water + 1 1/2 cups of turkey stock made from the carcass of our turkey), and the salt and pepper. Increase the heat to high, bring to a boil, then reduce heat to medium-high and simmer until the sweet potatoes are tender, about 10 minutes. Remove from heat and let cool for 10 minutes. Purée the soup until smooth. Over low heat, stir in the cream and add water to make desired thickness. Season to taste with salt and pepper, garnish with bacon chips, and serve (serves 4-6).