1 Tbsp. olive oil2-3 sweet potatoes, cut into 1" cubes 2-4 leeks, washed and cut into ½" pieces 3-4 cloves garlic, diced 4-8 c. chicken stock, depending on how thick you like your soup 3-4 spicy Italian sausages pulled out of their casing and made into rough little "nuggets" - roughly ¼"- ½" pieces, optional salt & pepper, to taste white truffle oil , optional

In a medium stock pot, sauté garlic and leeks in olive oil until soft. Add sweet potatoes and pour in enough chicken stock to cover. Bring to a boil and then lower heat to med. and let the soup cook until sweet potatoes are soft. This will take roughly 20 mins and is a good time to cook the sausage. Brown the sausage "nuggets" in hot oil and let them cook all the way through, then set them aside for the end. Once the sweet potatoes are cooked through, run the soup mixture through a rough "pulse" (not purée) in a blender or Cuisinart. This will result in a thicker, more rustic stew. At this point you may wish to add more stock if you want a more brothy soup. After getting the soup to your desired consistency, return to pot, add sausage nuggets and season to taste with salt and pepper. The longer this soup simmers on low heat, the more flavor it picks up from the sausage and the leeks. Serve the soup hot with 3-5 drops of white truffle oil drizzled on top.

Hope you like it!

Recipe submitted by CSA member Josiah Bragdon