Ingredients:
1 clove garlic
2 leeks, white part only
1 onion, peeled and quartered
1 Tablespoon butter
2 sweet potatoes, peeled
4 cups chicken stock or broth
1 Tablespoon Vermont Maple Syrup
6 ounces Vermont Cabot Extra Sharp Cheddar Cheese
1/4 t. Ginger
Description / Cooks Notes:
Instructions:
Place metal blades in food processor and pulse to chop garlic clove. Cut the leeks and onions with the standard 3 mm slicing disc. Melt butter in large saucepan over medium heat. Add leeks, onions, and garlic. Sauté over medium heat, stirring often until soft but not brown, about 10 minutes. Use the shredding disc to shred the sweet potatoes. Add shredded potatoes, chicken stock, and Maple Syrup to the saucepan. Bring to boil over medium high heat. Reduce, cover and simmer, stirring occasionally until vegetables are very tender, about 25 minutes. Shred the cheese. When all veggies are very soft, mash soup mixture with a potato masher or puree with a hand blender. Add shredded cheese to very hot soup, stir until melted. Add ginger and pepper to taste.