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SERVES: 6

INGREDIENTS:

• 4 cups sliced leeks (see hints below)
• 1 heaping Tbs fresh chopped thyme (or 1/2 tsp dried thyme)
• Olive oil for sauteing leeks
• 2 bay leaves
• 4 cups 1/2-inch cubed potato
• Approx.3-4 cups water (or vegetable stock)
• 2 cups 1/2-inch cubed sweet potato
• Salt and pepper to taste
• Extra virgin olive oil for garnish (optional)

PROCEDURE:

1. Add a good splash of olive oil to a heavy bottomed soup pot on medium to medium high heat and, when the oil is hot, add the leeks and also add 1 heaping Tbs of fresh chopped thyme.

2. While you're keeping your eye on that, take a minute to cut enough white potato to give you 4 cups of 1/2 inch cubed potato and it is up to you whether or not you want to peel them first.

3. Once the leeks are nice and soft add about 1/2 cup dry white wine and let that cook down for a few minutes, then add the cubed white potatoes and just enough water, or vegetable stock, to cover.

4. Add a couple of bay leaves as well and while you are giving the white potatoes a 5 minute simmering head start, peel and cube 2 cups of 1/2 cubed sweet potatoes.

5. After that 5 minutes, go ahead and add the cubed sweet potatoes to the white potatoes and add just enough more water to cover those.

6. Let the whole thing simmer along until the sweet potatoes are soft and, when you're happy with that, season it with salt and a good crack of black pepper to taste.

HINTS: The thing about leeks is they tend to be a little sandy on the inside so you need to cut them in half lengthwise, leaving the root end on, and then rinse each half under cold running water to remove the sand from between the layers before cutting them crosswise into 1/2 inch thick slices. Also, use vegetable stock, instead of water, for more depth of flavor.