Sweet Potato Soup with Bacon and Rosemary

In a large soup pot or Dutch oven, melt butter over medium heat. Clean leeks, cutting into 1-inch slices, and dice onion. Add onion and leeks to the pot and cook, stirring frequently, for 10 minutes (until onion is translucent). Mince garlic and add it to the pot, cooking for another few minutes.

Peel and dice sweet potatoes into ½-inch cubes. Add sweet potatoes, rosemary, broth and water to pot and bring mixture to a simmer. Simmer (half-covered) for about 45 minutes, until sweet potatoes are tender.

Blend in batches in a blender or use an immersion blender until smooth. Pour in heavy cream. Season with salt and pepper. Serve with bacon and rosemary sprinkled on top!