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Source: FamilyTime Community Cookbook

Spicy Leek soup with Sage and Parsley
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Serves: 4 to 6
Prep Time: 0 minutes
Cook Time: 0 minutes
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1 Tablespoon unsalted butter
2 tablespoons virgin or extra virgin olive oil
3 large leeks, both white and tender green parts, well washed and thinly sliced
1/4 cup minced shallots
1 pound sweet potatoes, peeled and diced
3 cups vegetable stock
1 tablespoon minced sage leaves
2 tablespoons miced fresh parsley
1 small fresh or dried hot pepper
1 cup skim milk
1/2 cup freshly grated Monterey Jack cheese

In a large sausepan, heat the butter and oil over medium heat, then add the leeks and shallots and cook, stirring, until soft and translucent, about 10 minutes. Add the sweet potatoes, stock, sage, parsely and hot pepper.
Bring to a boil, reduce heat to low, cover and simmer until the potatoes are tender, about 20 to 30 minutes.
Remove the hot pepper. In a food processor or blender, puree the soup in batches. Return to saucepan and stir int he milk. Heat just to a simmer, then stir int he cheese until melted. Remove from the heat and add salt and pepper.

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