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 cups chicken stock or water — (up to 10)
salt and freshly ground black pepper 1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh chives
In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, a bout 5 to 8 minutes. Reserve 3 large cloves of the garlic. Add the remaining ga rlic and sweet potatoes to the pot and stir to combine. Add enough chicken stoc k or water to barely cover the vegetables. Season with salt and pepper. Bring t o a boil, reduce heat and simmer until the sweet potatoes are very tender about 20 to 30 minutes.
Cut the reserved 3 cloves of garlic into very thin slices. In a small skillet h eat the remaining 2 tablespoons oil and cook the sliced garlic until golden. Tr ansfer garlic chips to paper towels to drain.
In a blender puree the soup, in batches, until smooth and transfer to another p ot. Taste soup and adjust seasoning if necessary. Return soup to a simmer. Ladl e soup into serving bowls and garnish with garlic chips, crumbled feta cheese a nd chives.