Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1 lb sweet potatoes
- 8 oz leeks
- 2 cups half & half or milk
- 1 cup chicken stock
- 1 cup water
- 1/2 tsp celery seed (or 1 tsp finely minced celery leaves)
- 1/4 tsp white pepper
- 1/4 tsp allspice
- 1 Tbsp corn starch
- 2 Tbsp butter (optional)
- 2 cans (3.25 oz each) Kippered Snacks (smoked herring fillets), or equal amount of other smoked fish
Heat the milk, stock, and water in a soup pot or large saucepan. Add the sweet potatoes, leeks, celery seed, white pepper, and allspice. Bring just to a boil, reduce heat, cover, and simmer for 15 minutes or until sweet potatoes are just tender.
While the soup is cooking, remove the skin from the smoked fish and break into small chunks. (If the smoked fish is dry, see Cook's Notes.)
When the soup is done, raise heat to medium. Make a slurry by mixing the corn starch with a little water or milk. Stir the corn starch mixture into the soup and let it cook for a minute until thickened, stirring well.
Remove the pot from the heat, stir in the butter and fish pieces, and serve.
Makes 3-4 servings of Creamy Sweet Potato, Leek, & Seafood Soup
- If the sweet potato peels are relatively unblemished, you can make them into a garnish for your soup by cutting them into thin strips and frying them in about 1/4 inch of hot oil until lightly browned. Drain on paper towels and toss with a little salt.
- If your smoked fish is dry (i.e., not oil packed), you can soften it by breaking it into small pieces and simmering it in the soup (add it in the last 5-7 minutes) or, for a milder flavor, simmer the pieces for 5-7 minutes in just enough milk to cover; discard milk and add fish pieces to the soup at the end.