Instructions: LEEKS: Use both the white and tender green parts. To make sure you get all the soil out of the leeks, slice them in half lengthwise, then take the leaves out one by one and wash thoroughly. Then re-align to make slicing easier.

In a large saucepan, heat the butter and oil over medium heat, then add the leeks and shallots and cook, stirring, until soft and translucent, about 10 minutes. Add the sweet potatoes, broth (or water and/or bouillon), sage, parsley, and hot pepper (1 small fresh or dried hot red pepper or use flakes).

Bring to a boil, reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 to 30 minutes.

Remove the (whole) hot pepper, if using.

In a food processor or blender, puree the soup in batches. (Or use immersion blender.)

Return to the saucepan and stir in the milk. Heat just to a simmer, then stir in the cheese until melted, reserve some for garnish. Remove from the heat and add salt and pepper, to taste. Serve with color garnishes.

Garnish: mix the white cheese with brown nuts and/or shallots and sprinkle in the center. Surround that with green parsley. Or streak parsley along one side and yellow/orange vegetation on the other.

NOTES : Use either as main course for 4 or a light lunch for 6. Nice with salad and a pork or chicken entree. The original title did not mention the sweet potato. If you need to substitute yam, halve the quantity and substitute white russet for the other half.

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