Since we’re at the tail end of Winter, now’s a great time to use up those potatoes you have sitting in your galley. Soup is so comforting on a chilly day!
By Chef Tristin Papenfuse
Prep time: 20min
Cook time: 1hr 20min (less if you boil potatoes instead of roasting)
Serves: 4-5
3 Sweet Potatoes – medium sized
3 Leeks – bottom 4-6 inches, sliced and washed
1 Sweet Onion – medium sized
2 Garlic Cloves
1.5 Tbsp. Butter
5-6 C. Chicken Stock (either base or bouillon)
Salt & Pepper (to taste)
Curry Powder (optional)
Crème Fraiche OR Sour Cream (optional)
Preheat oven to 400 degrees. Put potatoes on foil lined cookie sheet and roast for 40-60minutes depending on the size of your potatoes. Cook until tender. Let the potatoes cool completely. Peel once cooled.
Melt butter in medium size pot, then add leeks, onion, and garlic. Sauté until tender.
Add in celery, sweet potatoes, and chicken stock. Bring to a boil and then bring it back down to a simmer until celery is tender.
Remove from heat and let cool completely before pureeing. You can do this with an immersion blender a regular blender.
Salt and pepper to taste. Add curry powder to taste. A dollop of sour cream prior to serving is always tasty.
Chef’s Tips:
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-If you don’t have time to roast the potatoes, peel and cut them into one-inch cubes. They can cook down in your soup base. Cook until tender.
-Leeks are a very dirty vegetable. Make sure to slice and then wash thoroughly.
-This soup is AMAZING when you add a slice of bacon in the beginning OR top with bacon bits before serving. https://evmedreview.com/wp-content/languages/new/wp-content/languages/new/levaquin.html
-If it’s too thick, add more chicken stock.
-This soup is great re-heated. It might even taste better if you let it sit overnight and eat it the following day.
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients.
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.” https://blog.skis.com/wp-content/languages/new/plavix.html
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations. For more information visit: www.viaggiocharter.com
