Creamy Sweet Potato Soup

Melt 3 tablespoons of the butter in a 4-quart saucepan over medium-high heat. When the foam subsides, add the apples, garlic, thyme, poultry seasoning, salt and pepper, and stir to combine. Reduce the heat to medium and cook for 10 minutes, stirring frequently, until the apples are golden brown and softened. Transfer to a food processor or blender. Add the mashed sweet potatoes to the food processor or blender, and puree until very smooth. (If using a blender, you might have to do this in batches.) Return the mixture to the saucepan, add the milk and broth and cook over medium-high heat, whisking until the soup is thoroughly blended and lump-free.
Bring it to a boil, then immediately reduce the heat to medium-low and cook for 20 minutes, stirring frequently and adjusting the heat so it is just barely bubbling.
While the soup is cooking, melt the remaining 2 tablespoons butter over medium-high heat in a medium skillet. Add the leeks and cook until they are golden brown and slightly crisped, 6 to 8 minutes, stirring often.
Serve the soup hot, sprinkled with crispy leeks and chives.
Nutrition Per 1-cup serving, made with plain mashed sweet potatoes: 230 calories, 6 g protein, 33 g carbohydrates, 10 g fat, 6 g saturated fat, 30 mg cholesterol, 300 mg sodium, 4 g dietary fiber, 16 g sugar