Source: County Clare, Milwaukee, Wisconsin

2 tablespoons olive oil
1 tablespoon butter
2 pounds carrots, peeled and sliced
2 leeks (white part only), sliced
6 cloves garlic, peeled and chopped
2 pounds sweet potatoes, peeled, halved,
    boiled and oven-roasted (see note)
4 cups chicken stock
2 cups whipping cream plus whipped cream for garnish
Pinch of salt
Pinch of white pepper
2 tablespoons granulated sugar

Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Saut?until leeks are translucent, about 8 minutes.

Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.

Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings.

Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream. Makes 6 servings.

NOTE: Boil potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350 degree F oven about 30 minutes, or until browned and tender.