Make the day before ready to serve.
2 Tablespoons olive oil
4 medium sweet potatoes, peeled and cubed
3 leeks (washed well) or 1sweet onion and 5-6 green onions
7 cups of chicken stock or vegetable stock (for vegetarian version)
4 cloves garlic, diced
2 tablespoons fresh thyme
1/3 cup chopped sage
1/3 cup chopped basil
1-2 Tablespoons fresh grated ginger
1 teaspoon freshly grated black pepper
Salt to taste
2 cups half and half or 1 cup Greek yogurt mixed with 1cup lowfat milk
Heat olive oil in large saucepan. Saute onion; when translucent. Add garlic and cook with onion until pieces begin to brown lightly. Add stock. Add cubed potatoes and cook until soft when pierced with a fork. Add all herbs and grated ginger and cook through for 5 minutes. Refrigerate mixture overnight. Remove from refrigerator; add cream. Serve cool. Garnish with fresh sage or basil and small dollop of yogurt, if desired. Serves 8 in small bowls.
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