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Sweet Potato Vichyssoise

One Quart Chicken Stock, homemade if possible
Two pounds Sweet Potatoes, peeled and cut into chunks
Two medium Leeks, greens and tender white parts, trimmed, cut into slices
Thumb size piece of fresh Ginger, peeled and fine chopped
One Cup heavy Cream
� Teaspoon Hot Hungarian Paprika
� Teaspoon White Pepper
� Teaspoon fresh ground Nutmeg
� Teaspoon Coriander
Salt to taste

Method:
Place the Chicken stock, Leeks and Sweet Potatoes in a large saucepan. Bring to a boil over medium heat, then reduce to simmer. Cover and cook until the Sweet Potato is tender.
Add the seasonings, checking the salt twice

Remove from the heat, and let cool to room temp. Use an emersion blender, or in batches, process in a blender to a puree. Pour into a bowl, and add the heavy cream. Beat that in with a whisk.
Check seasonings once more, then chill.