Sweet potato soup with crispy potato strips and leeks

Ingredients:

Creamy soup

• 3 large sweet potatoes (about 1 kg)
• 3 leeks
• 1-2 tbsp or a piece of butter
• 6 cups chicken broth
• 5 cm ginger root (about 1 tbsp peeled and grated)

Deep-fried potato sticks and leeks

• 2 large Yukon Gold potatoes (about 500 g)
• 1 piece (8 cm) leek, cut into strips
• 2 tablespoons potato starch
• Rapeseed oil for deep frying

Preparation:

1. Peel the sweet potatoes and cut into quarters. Wash the leeks thoroughly and drain. Remove any damaged outer skin, discard the white roots, and slice the leeks into 2.5 cm thick slices. Set aside 1 8 cm piece for frying as a side dish.
2. In a large saucepan, sauté the leeks in butter until softened. The onions should not brown. Add broth or water. Add the sweet potatoes and bring to a boil. Reduce heat to medium and cook until tender when pierced with a fork.
3. Using an immersion blender, puree the soup until smooth. Add grated ginger and check the consistency. If the soup is too thick, add a little more water. Taste, adding more salt or black pepper if needed.
4. Innings:
   
   Ladle the soup into warm bowls and garnish with a mound of hot potato strips and crispy leeks.
   
   

   Deep-fried potato sticks and leeks

   
   Fill a large, heavy-bottomed saucepan one-third full with vegetable oil. Heat over medium heat until a deep-fry thermometer registers 175°C (350°F) (if you don't have a thermometer, drop a cube of bread into the oil; it should brown in about 3 minutes).
5. Peel and thinly slice the potatoes. Rinse under cold water in a sieve to remove as much starch as possible. Dry the potatoes thoroughly. Fry in oil for 3-5 minutes, until crispy. Place the potatoes on a paper towel or absorbent cloth. Season immediately with salt and pepper.
6. Cut a leek into thin strips, just like the potatoes. Place potato starch in a small bowl and lightly sprinkle it over the leek strips to prevent them from burning. Fry in the same hot oil as the potatoes until the leek is golden and crispy, about 1 minute. Add to the bowl with the potato strips and toss.