SWEET POTATO AND LEEK SOUP

CREAMED SOUPS BENEFIT FROM A THOROUGH BLENDING FOR THE SMOOTHEST TEXTURE. WHILE A STANDARD OR IMMERSION BLENDER WORKS FINE, IF YOU LIKE VERY SMOOTH SOUPS, LOOK INTO A HIGH-PERFORMANCE BLENDER.

PREP: 1 HOUR 30 MINUTES PROCESS: 1 HOUR 15 MINUTES MAKES: 7 QUARTS PHOTO

4 to 5 pounds small to medium orange-flesh sweet potatoes, peeled and chopped (about 13 cups)
6 medium or 4 large leeks, sliced (2 cups)
1 tablespoon snipped fresh thyme
2 teaspoons salt
1 bay leaf
4½ quarts reduced-sodium chicken or vegetable broth
½ cup snipped fresh parsley
2 tablespoons bottled lemon juice

1. In a 10- to 12-quart pot combine sweet potatoes, leeks, thyme, salt, and bay leaf. Add broth. Bring to boiling over medium-high heat; reduce heat. Simmer, covered, for 5 minutes. Remove and discard bay leaf.

2. Stir in the parsley and lemon juice. Ladle vegetables into hot sterilized quart canning jars, filling half full. Add broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on a wire racks. Check lids for seal after 24 hours.

4. To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation). Using an immersion blender, puree soup until smooth. (Or cool soup slightly and transfer to a blender. Cover and blend until smooth.) Season to taste with additional salt. If desired, garnish servings with snipped fresh chives.

PER 1 CUP: 52 cal., 0 g fat, 0 mg chol., 719 mg sodium, 10 g carb., 1 g fiber, 4 g pro.