Sweet Potato Leek Soup

November 19, 2010

I love sweet potatoes!! I get so excited when I can make something with them that isn’t the usual thanksgiving casserole. Not that I don’t love that marshmallow topping.  So when I finally saw them in the store, I may have gone a bit overboard by buying one too many pounds of the yummy stuff. I say that like it’s a bad thing.

This soup is so simple and surprisingly filling. It’s a twist on the classic French potato leek soup, minus all the butter or cream. Although, feel free to add that if you want a creamier texture. As much as I love butter though, I find when using a sweet potato vs. regular baking potatoes there’s really no need for it. It’s so good already!

Try this recipe during your busy weekend. I hear its supposed to rain 🙂

*Please excuse the awful exposures. It’s what happens when you cook (and take photos) at night.

Start by melting one large tablespoon of butter in a pot.

Toss in 1 pound of peeled, diced sweet potatoes and saute for a few minutes.

Grab your convenient stash of frozen, pre-sliced leeks from Trader Joe’s and sacrifice them for the greater good.

Saute them together in the butter and add 2 cups of water, 1 tbsp salt and any other seasoning that tickles your fancy. In my case, it was paprika, some  freshly ground pepper and thyme.

Cover and cook for 30 minutes until the vegetables are soft. Puree with a handheld blender and serve. Easy peasy.

Sweet Potato Leek Soup

  • 1pd. Sweet potatoes (approx. 3-4 large potatoes) peeled and diced
  • 1pd. Sliced leeks (stems and all)
  • 2 cups water
  • 1 tbsp butter
  • 1 tbsp salt
  • 1tbs pepper
  • 1 tsp paprika
  • Sprig of thyme

Melt butter in pot. Add diced sweet potatoes and Leeks. Saute for a few minutes and add water. Cover and bring to a boil. Lower the heat and let it simmer for 30 minutes or until veggies are soft and can be squished (technical term) easily. Add in salt, pepper and paprika to taste. Garnish with a sprig of thyme.


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