Sweet Potato Soup

Saute leeks and ginger with butter In a heavy bottomed stockpot over medium heat until leeks turn soft & translucent. De-glaze pan with white wine, reduce by half.   Add Chicken stock and sweet potatoes and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Remove from heat

Stir in the orange juice, milk and cream (or half and half). Add soup to a food processor and blend until smooth. Add salt and pepper to taste.