This Cream of Leek and Sweet Potato Soup is so silky and creamy, it’s the perfect dish to warm your body and soul on a cold winter day. Best of all, it’s super easy, and crazy quick, to make!
A few weeks ago I attended a specialized photo workshop, in an effort to perfect my skills and expand my technical knowledge a little bit. The subject that day was Winter Landscapes. I know, it has nothing to do with food, but sometimes, I feel it’s good to “think outside the box” and look at other things than just food through the lens of my camera.
So anyway, needless to say that the workshop took place outside — on a fairly cold winter morning — and lord only knows I am not a winter person. But I had a very lovely time nonetheless, and managed to take a few very decent pictures, too!
After spending all morning out in the snow and cold, we headed back to the workroom where we were greeted with a warm bowl of Cream of Leek and Sweet Potato Soup. This very Cream of Leek and Sweet Potato Soup…
Not only was the steaming hot soup more than welcome, it was also the most delicious and comforting and delicious soup ever. In fact, it was so crazy delicious, I just HAD to ask for the recipe! And honestly, I couldn’t believe how simple the list of ingredients, and instructions, too!
This is probably the easiest soup I’ve ever made. Well, that didn’t come out of a can, that is… And when soup this delicious is that easy to make, who even needs cans, anyway?
To make it, first heat a little bit of olive oil in a large saucepan set over medium heat. Add a chopped leek and two garlic cloves and cook until slightly softened, golden and fragrant, about 2 minutes.
Cover and cook until the sweet potatoes are fork tender, which shouldn’t take much longer than 5 minutes.
Carefully ladle the soup into a high-speed blender and process until smooth and creamy, about 30 seconds.
If you didn’t have one of those fancy shmancy high speed blenders, you could also use a regular blender, a food processor or even a stick blender. Your soup won’t come out quite as silky and creamy, but it will taste just as good!
That’s it! You’re done! Told you it was easy, didn’t I?
All that’s left to do is serve your soup promptly, garnished with a dollop of sour cream or plain yogurt, finely chopped leeks and fresh thyme, if you are so inclined.
If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
Cream of Leek and Sweet Potato Soup
- Heat the olive oil in a large saucepan set over medium heat. Add the leek and garlic and cook until slightly softened, golden and fragrant, about 2 minutes.
- Add the sweet potatoes, followed by the broth, water, thyme, salt and pepper; bring to a simmer, cover and cook until the sweet potatoes are fork tender, about 5 minutes.
- Carefully ladle the soup into a High-Speed Blender; process until smooth and creamy.
- Serve promptly, garnished with a dollop of sour cream or plain yogurt, finely chopped leeks and fresh thyme, if desired.