Sweet Potato Soup Recipe

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter or additional olive oil
2 large onions diced
2 leeks white and pale green parts only, sliced
2 cloves garlic minced
2 pounds sweet potatoes peeled and cut into chunks
1 tablespoon ground cumin
5 cups low-sodium vegetable or chicken stock
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/3 cup cream or 1–2 tablespoons of butter
Optional topping olive oil, cream, yogurt, sour cream, croutons, chopped nuts, crispy shallots

Heat the olive oil and butter in a large pot over medium heat. Sauté the onions, leeks, and garlic for about 5 minutes, until they are soft and fragrant.
Stir in the sweet potatoes and cumin, and continue to cook for 3 more minutes, making sure to stir frequently.
Pour in the stock and season with salt and pepper. Bring the mixture to a simmer and let it cook for 20 minutes, or until the sweet potatoes are tender.
Turn off the heat and use an immersion blender to purée the soup until smooth. Then, mix in the cream or butter until well combined.
Serve the soup in bowls, topped with your choice of olive oil, cream, yogurt, or sour cream, and add a sprinkle of your preferred crunchy topping. DEVOUR!