Ingredients:

1/4 cup plus 1 tablespoon vegetable oil
3 medium leeks, trimmed and coarsely chopped
1 large head garlic, cloves separated and peeled
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
8 to 10 cups chicken stock or water
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh chives

Cooking Recipe:

In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, about 5 to 8 minutes. Reserve 3 large cloves of the garlic. Add the remaining garlic and sweet potatoes to the pot and stir to combine. Add enough chicken (always handle fowl with care to avoid salmonella contamination) stock or water to barely cover the vegetables. Season with salt and pepper. Bring to a boil, reduce heat and simmer until the sweet potatoes (remove skin if recipe calls for it) are very tender about 20 to 30 minutes.

Cut the reserved 3 cloves of garlic into very thin slices. In a small skillet heat the remaining 2 tablespoons oil and cook the sliced garlic until golden. Transfer garlic chips to paper towels to drain.

In a blender puree the soup, in batches, until smooth and transfer to another pot. Taste soup and adjust seasoning if necessary. Return soup to a simmer. Ladle soup into serving bowls and garnish with garlic chips, crumbled feta cheese and chives.