- 1 lb skinless, boneless, chicken thighs, cut in 1" pieces
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 onion,minced
- 3 leeks, white and light green parts only,thinly sliced
- 3 jalapenos, seeded, minced
- 2 yams, peeled, cut in a 1/2" dice
- 5 cups chicken stock
- sea salt
- cracked pepper
- 2 bay leaves
- 1 tsp dry sage
- 1/4 cup heavy cream
- 3/4 cup milk
- Heat the butter with the olive oil in a large pot.
- Brown the chicken for 2 minutes, stirring constantly. Set chicken aside.
- Add the onion, leeks, and jalapenos to the pot and saute until tender, for about 5 minutes.
- Add the yams and saute 5 minutes.
- Return the chicken and add the chicken stock.
- Add the bay leaves, and the sage, and season with salt and pepper.
- Bring to a boil. Cover, reduce the heat and cook 10 minutes.
- Remove 2 cups of the yams and puree. Return to the soup.
- Stir in the cream and milk. Check the seasoning. Serve.