Sweet Potato Leek Soup [RECIPE]

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, paleo soup

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. 

Sweet Potato and Leek Soup
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Ingredients
  1. 2 medium sweet potatoes, cleaned, peeled, and cubed
  2. 3 leeks
  3. 3 sprigs fresh rosemary (discard stems and mince leaves as desired)
  4. 6 cups chicken broth/bone broth/vegetable stock
  5. 3 tbs avocado oil
  6. 1 tsp apple cider vinegar
  7. 1 tsp salt
  8. OPTIONAL: 1/2 to 1 cup coconut milk
Instructions
  1. Make sure you've cleaned the leeks really well (dirt can hide between the leaves) before separating the green part from the white part
  2. Chop both the white part and the green part into 1/4 inch pieces, keeping them separate for different parts of the process
  3. Melt 2 tbs avocado oil in a medium stock pot and add in white part of leeks
  4. Saute until translucent (about 5 minutes)
  5. Add in the cubed sweet potatoes and rosemary, and cook for another 5-7 minutes
  6. Add in the broth/stock, vinegar, and salt, and bring to a boil for about 10 minutes
  7. 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
  8. Use an immersion blender to blend the contents of the stock pot until smooth and uniform
  9. (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)
  10. Stir the sweet potato cubes back into the mix and cover the pot
  11. In a separate sauce pan, heat the last tbs of avocado oil on medium heat
  12. Toss in the chopped leek greens and saute until softened
  13. Add these to the top of the salad or use as the base of a stir fry (see notes for more details)
  14. Serve soup piping hot
Notes
  1. 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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I'm a wellness professional with a Master's in Integrative Health, passionate about spreading health, happiness and personal fulfillment to as many people as possible. I have a professional background in health and wellness, dietary supplements, and nutrition, and embark every day to live a well, balanced, happy life. In being true to myself and what I seek in life, I hope to inspire others to do the same, to cultivate wellbeing in their own lives.

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