Serves 8-10
¾ cup finely chopped onions
1 cup finely chopped leaks (washed well)
2 cloves garlic, minced
3 large carrots, sliced thin (about 1 ½ cups)
1 bay leaf
3 tbsp butter
2 lbs (about 3) large sweet potatoes, halved length-wise, sliced thin
½ lb russet (baking) potatoes, peeled, halved length-wise, sliced thin
5 cups chicken broth plus additional of soup needs thinning
¼ cup dry white wine
1 ½ cup water
For buttered pecans
¾ cup chopped pecans
2 tbsp butter
Crème fraiche or sour cream as accompaniment
For soup, in large pot over medium heat, melt butter cook onion, leek, garlic and carrots with bay leaf plus salt and pepper to taste, stirring until vegetables are softened. Add sweet and russet potatoes, 5 cups of chicken broth, wine and water. Simmer covered for 15-20 minutes or until potatoes are tender. Discard bay leaf. Use hand blender to puree soup until smooth, add additional broth if necessary. Season with salt and pepper.
Buttered Pecans
In skillet, cook pecans in butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes or until they are golden brown, and transfer them to paper towels to drain. The pecans may be made in advance.
Serve with a dollop of crème fraiche and some butter pecans.