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