1 bunch leeks, white and light green portion
4 tablespoons butter
2 fresh California Sweet Potatoes
4 cups water
1 teaspoon salt
½ teaspoon thyme
½ cup heavy cream
1 tablespoon lemon juice
¼ teaspoon white pepper
Pinch cayenne or ground red pepper

Slice leeks and sauté in butter until soft. Thinly slice sweet potatoes; add to leeks; sauté 3 minutes. Add water, salt and thyme. Bring to a boil; reduce heat and simmer, partially covered, 20 to 25 minutes, stirring occasionally until vegetables are soft. Puree and strain. Add cream, lemon juice, white and red pepper. Adjust seasonings to taste. For garnish, julienne additional leeks and sweet potato into ¾ inch strips; sauté in 2 tablespoons butter until crisp tender. Just before serving, stir into soup.
Makes 4-6 servings.