Chicken & Sweet Potato Soup

This soup smells just like a bowl of Thanksgiving! When our daughters were born, one of my husband's coworkers brought us 2 big pots of soup and this was one of them. I requested the recipe and have made it several times since. It's so good!

Chicken & Sweet Potato Soup (not sure of original source)

Ingredients:
2 Tbsp. Butter (Try Kerrygold-it's so good!)
1 Lb. Skinless, boneless chicken breasts, cut into bite sized pieces
1 Medium Onion, chopped
3 Medium Leeks, thinly sliced
2 Large Sweet Potatoes, peeled & chopped
3 C low-sodium Chicken Stock
2 T Sliced Fresh Sage
1 T Parsley, minced
1 Bay Leaf
Salt & Pepper to taste
1 C Milk

Directions:
Melt butter in large saucepan. Add chicken & cook over moderately high heat, stirring until golden brown. Transfer to plate. Add onion and all but 1 T of the leeks and cook, stirring often, until softened-about 5 minutes. Add sweet potatoes and cook for 3 minutes. Return chicken to pan. Add stock, 1 T Sage, parsley, bay leaf, and salt & pepper and bring to a boil. Cover & simmer over low heat until the chicken is cooked through and potatoes are tender. Using slotted spoon, transfer 1 1/2 C sweet potatoes to food processor (I used an immersion blender), puree until smooth. Return puree to pan. Stir in milk; season with salt & pepper. Simmer the soup for 3 minutes, then discard the bay leaf. Serve hot, garnished with remaining leeks & sage. Enjoy!