Boil sweet potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350 degree oven about 30 minutes, or until browned and tender.
Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic, and sweet potatoes. Saute until leeks are translucent, about 8 minutes.
Add stock, cream, and milk. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
Puree soup with a hand blender in pot or in batches in a blender. If pureed in a blender, return soup to saucepan. Add salt, pepper, and sugar. Taste and adjust seasonings. Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream.
Originally Submitted
6/1/2012
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