3 - 4 large sweet potatoes (about 2½ to 3 lbs), peeled and chopped
6 cups water
2 cups chicken stock
1 bay leaf
1½ tablespoons salt
¼ cup feta, crumbled
Instructions
In a large pot, heat 2 tablespoons olive oil and butter. Add onion, leek, and carrot. Cook for 4-5 minutes.
Add sweet potatoes and cook for an additional 2-3 minutes.
Add water, chicken stock, bay leaf, and salt. Bring to a boil, reduce heat and cover. Simmer for 30 minutes, until potatoes are soft.
Meanwhile, make the za'atar oil. Heat ¼ cup olive oil and za'atar in a small pan. Cook until sesame seeds start to pop, about 5 minutes. Remove from heat and let infuse for remainder of cooking time.
Once sweet potatoes are soft, remove bay leaf. Use food processor or immersion blender to puree into a smooth consistency.
Adjust salt as needed, remembering that the feta will add some saltiness.
Serve soup with a drizzle of the za'atar oil and a good hunk of feta on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/05/13/sweet-potato-soup-with-zaatar-oil-and-feta/