Recipe: Hey, Hey Soup (sweet potato soup with leeks and mushrooms)

HEY, HEY SOUP

"This hot and jazzy sweet potato soup is named after a great jazz club in Kansas City."

2 tablespoons butter
1 small leek, chopped (1 to 1 1/2 cups)
1/4 cup chopped chives
3/4 cup sliced mushrooms
2 large sweet potatoes, peeled and thinly sliced (ask an adult to slice)
1 tablespoon cooking sherry or dry white wine (optional)
1 teaspoon curry
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups milk
1 cup shredded Muenster Cheese
1/4 cup sliced mushrooms

Preheat the oven to 400 degrees F.

Melt the butter in a soup pot on medium heat.

Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 minutes, stirring with a wooden spoon.

Add the remaining sweet potatoes and 2 cups of water, and stir.

Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.

In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth. Return the blended soup to the soup pot, and stir.

Place soup crocks on a cookie sheet. Ladle soup into crocks, and top with cheese and mushrooms.

Bake for 10 to 15 minutes, until lightly browned and bubbly.

Makes 4-6 servings
Source: Blue Moon Soup by Gary Goss