With autumn kicking into gear, it was time for the first soup of the season and I decided that a creamy potato soup was in order. However, wanting to spice it up a bit, I changed a few details: substituting the potato for sweet potato, adding some rocket and as an afterthought, some mustard. I know, I know, sounds a bit unorthodox, but trust me - the mustard & rocket makes this spectacular.
1 kg sweet potatoes, peeled & chopped
3 leeks, sliced into rings
1 medium brown onion, roughly chopped
3 garlic cloves, minced
500ml (2 cups) chicken stock
125ml (1/2 cup) cream
125ml (1/2 cup) milk
2 handfuls rocket
2 teaspoons wholegrain mustard
olive oil or butter
salt & pepper to taste
1. Heat the oil or butter in a large pot. Add the onion, leek & garlic and saute over medium heat until soft.
2. Add the sweet potatoes & chicken stock, lower the heat and simmer, covered until the potato is cooked through. Mash the potato using a fork (don't worry if a few chunks remain).
3. Add the milk & cream and stir until well combined and the soup looks creamy.
4. Turn the heat off, adding the rocket, mustard, salt & pepper to taste. Stir through and serve warm with buttery toast.
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