sweet potato and leek soup with matchstick fries and frizzled leeks

Soup:

• 3 large sweet potatoes, peeled and chopped
• 3 leeks, chopped - reserve a 3" piece of one
• salt and pepper to taste
• 2 tbsp. butter
• 6 cups chicken stock
• 1 tbsp. fresh ginger, peeled and grated

Matchstick Fries and Frizzled Leeks:

• 2 large Yukon Gold potatoes
• 3 inch piece of leek, julienned
• 2 tablespoons potato starch or flour
• canola oil
• salt

Soup: Wash leeks well and drain, remove any damaged outside peel and remove the ends. Cut leeks into 1 inch sections (don't forget to leave a 3 inch section aside for garnish).

In a large stock pot, melt butter. Add leeks and cook slowly until softened (do not brown). Add chicken stock and sweet potatoes. Bring to a boil and reduce heat to medium. Cook until fork-tender (about 20 minutes). Use an immersion blender (or a regular blender, but in 3 batches), puree the ingredients. Add grated ginger and salt and pepper to taste.

Garnish: Peel and cut potatoes into matchstick pieces. Rinse to remove starch and pat dry with paper towel. In a large stock pot, pour 3-4 inches of canola oil. When oil is heated, fry the matchstick potatoes until golden brown. Remove from oil and dry on paper towel. Sprinkle salt immediately so that it dissolves into the potato. Cut leeks into julienne slices. Place in a small bowl with potato starch and toss to dust the leeks (this will prevent it from burning). Fry the leeks in oil until golden (about 1 minute). Mix the potatoes and leeks together. Add in a mound to the top of the soup bowls just before serving.

Makes 8 servings.