Sweet Potato Leek Soup

When I was little, I remember being out to lunch with my Mom at a nicer restaurant, and seeing a potato leek soup on the menu.  I had never heard of leek and had to order it.  It was delicious!  I approved of leeks I decided.  A while after that we picked up a soup book and started making recipes from it, one of which was potato leek and it ended up being even better than the other one. Since then I have always loved leeks in soup, I just sometimes forget to use them in my soups, since they aren't something I always notice when I go to the store. But last week I saw some and decided I wanted some potato leek soup!

I made it with a twist though, and used sweet potatoes instead since I am always up for something new! Sweet potatoes are one of my all time favorite things!  I usually buy them more often than just regular potatoes (not that I don't like them, I just don't use them as much).  I make yam fries and roast them whole for stuffed potatoes mainly but they end up in my soups sometimes too.  I love that they are packed with nutrients and don't need much on them to taste delicious.

For this soup, I used 3 alliums in the base to make it extra delicious.  The leeks, onions, and some garlic.  So the broth had loads of flavor.  I added some sweet potato puree to thicken it as well instead of using something like milk or cream and because I didn't feel like blending up part of the soup.  It worked beautifully and gave it a thicker texture.

This soup smelled so good while cooking, and it tasted even better. I served it with some crusty bread and it was so flavorful and delicious!  It had a sweet flavor thanks to the leeks and sweet potatoes, but it was also savory and comforting.  Eric enjoyed it as well!  He commented that the broth was extra good.  I have to agree.  Leeks work wonders in soups!  If you are looking for some healthy comfort food, give this a try!

Sweet Potato Leek Soup
Serves 3-4


  • 1 tsp olive oil
  • 1/4 cup diced red onion
  • 3 large leeks, sliced
  • 2 garlic cloves, minced
  • 1 tsp thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 1/2 cups flavorful vegetable stock
  • 1/2 cup sweet potato puree
  • sea salt
  • 4 cups cubed sweet potatoes



  1. Heat the olive oil in a medium pan.
  2. Add onions and leeks and sauté until tender.
  3. Add the garlic, thyme, sea salt, pepper, veggie stock, and sweet potato puree.
  4. Bring to a simmer, and allow to cook until the veggies are very soft and the flavor has melded, about 20 minutes.
  5. Add the sweet potatoes to the pot, and let cook for about 10-15 minutes.
  6. Serve!


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