- 3 sweet potatoes, peeled and diced
- 200ml fresh milk
- 1 leek thinly sliced
- Salt, Black pepper powder, Oil
Wash and thinly slice the leek.
Heat the butter in a large saucepan over medium heat. Add the leek and sauté until they turn golden brown.
Wash the sweet potatoes vigorously with water, peel and cut them into cubes. Broil them for 10 minutes or microwave them for 5 to 8 minutes.
Place the sweet potatoes cooked and fresh milk in a blender then blend them until smooth.
Return the mixture to the pan and bring back to the boil.
Place the soup into the serving bowl and sprinkle the leek or parley over the top. Serve with some crispy toasts.