• 1 pound russet or Idaho potatoes, peeled and cubed
• 1 14-ounce can chicken broth
• 1 medium leek
• 1 cup sliced celery
• 2 tablespoons butter or margarine
• 2 cups peeled, cubed sweet potato
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups milk
• 1/2 teaspoon salt
1. In a medium saucepan combine the cubed russet or Idaho potatoes and 1 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly.
2. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
3. Meanwhile, wash leek well. Cut into thin slices.
4. In a large saucepan cook leek and celery in butter or margarine for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Makes 4 servings.