1 Tbsp. olive oil2-3 sweet potatoes, cut into 1" cubes 2-4 leeks, washed and cut into ½" pieces 4-8 c. chicken or veggie stock, depending on how thick you like your soup 3-4 spicy Italian sausages pulled out of their casing & made into rough little "nuggets" -- roughly ¼"- ½" pieces salt & pepper, to taste white truffle oil, optional 3-4 cloves garlic, diced
In a med. stock pot, sauté garlic & leeks in olive oil until soft. Add sweet potatoes & pour in enough stock to cover. Bring to a boil & then lower heat to med. Let soup cook until sweet potatoes are soft (roughly 20 mins.). Meanwhile, brown the sausage "nuggets" in hot oil & let them cook all the way through, then set aside for the end. Once sweet potatoes are cooked through, run the soup mixture through a rough "pulse" (not purée) in a blender or food processor. This will result in a thick, rustic stew. At this point you may wish to add more stock if you want a thinner soup. After achieving your desired consistency, return to pot, add sausage nuggets and season to taste with salt & pepper. The longer this soup simmers on low heat, the more flavor it picks up from sausage and leeks. Serve soup hot with 3-5 drops of white truffle oil drizzled on top.
Recipe submitted by member Josiah Bragdon