I have no idea what came over me when I made the decision to make soup on what was likely the hottest day so far in 2017 (last week). But for some reason, I felt inspired to invent a new version of potato leek soup using the sweet potatoes sitting on my counter. I knew I needed to use them, but I just couldn’t bring myself to turn on the oven in my un-air conditioned kitchen. And since I’d just pulled three beautiful leeks from the front yard garden, the idea came to me in a stroke of genius. Loren came home and informed me that soup on a hot day was less genius than I’d originally thought, but I was pretty much finished making it, so we went with it!
Sweet Potato Leek Soup Recipe
This recipe was an experiment, and while there’s one thing* I’d do differently the next time I make it (I explain it in the recipe), I’d say it turned out pretty darn delicious. Loren and I brought our soup outside that night to eat at our back yard dining table — it was much cooler out there than inside our little sweat box of a house, so all in all it was a beautiful evening. We enjoyed the dusk and some candle light, and Dexter hung out on the gravel until we were ready to go back in. That’s success in my book!
*What’s the one thing I’d do differently? The next time I make this soup, I’m going to pull out half the sweet potato chunks from the pot before fully puréeing the rest into a thick, creamy base. Then I’ll add the pieces back in for texture. What I did this time was just do a half-way blend, leaving some larger and smaller chunks, but not achieving a thick base. It was perfectly fine to eat the way I did it, but I think it would be a prettier soup to do it the other way the next time. And the texture would be better.
I did the blending with an immersion blender like this. It’s a great tool to have on hand, but if you don’t have one, just use a blender. It makes for a little more clean up but works just as well.
- 2 medium sweet potatoes, cleaned, peeled, and cubed
- 3 leeks
- 3 sprigs fresh rosemary (discard stems and mince leaves as desired)
- 6 cups chicken broth/bone broth/vegetable stock
- 3 tbs avocado oil
- 1 tsp apple cider vinegar
- 1 tsp salt
- OPTIONAL: 1/2 to 1 cup coconut milk
- Make sure you've cleaned the leeks really well (dirt can hide between the leaves) before separating the green part from the white part
- Chop both the white part and the green part into 1/4 inch pieces, keeping them separate for different parts of the process
- Melt 2 tbs avocado oil in a medium stock pot and add in white part of leeks
- Saute until translucent (about 5 minutes)
- Add in the cubed sweet potatoes and rosemary, and cook for another 5-7 minutes
- Add in the broth/stock, vinegar, and salt, and bring to a boil for about 10 minutes
- Once the sweet potatoes are soft, turn the stove down to low, use a slotted spoon to remove about half from the pot and set aside
- Use an immersion blender to blend the contents of the stock pot until smooth and uniform
- (At this point, turn off the fire and taste to see if you'd like to add in your coconut milk. If so, stir it in)
- Stir the sweet potato cubes back into the mix and cover the pot
- In a separate sauce pan, heat the last tbs of avocado oil on medium heat
- Toss in the chopped leek greens and saute until softened
- Add these to the top of the salad or use as the base of a stir fry (see notes for more details)
- Serve soup piping hot
- I love the green parts of leeks and always think it's a shame to see recipes that direct you to discard the greens. They're actually really delicious and contain most of the nutrients you find in leeks, so I encourage you to use them either as a topping for your soup, or as a stir fry ingredient (as pictured here). Simply warm up some ghee or your favorite cooking oil and saute them in a frying pan before adding in a protein, or just on their own. They're also wonderful in the oven -- I just spread the entire chopped leek (both white and green parts) on a cookie sheet, drizzle with oil and a touch of salt, and roast them as I would any other veggie. They're pictured here sauteed with kale and shrimp.
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