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!

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 winter day. Best of all, it's super easy, and 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? 

Leeks and garlic cooking in a stainless steel stock pot, stirred with a wooden spoon

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.

Chicken broth is being poured into a stainless steel saucepan that already contains cubes of sweet potatoes

Then, add a few diced sweet potatoes, followed by some vegetable broth, water, thyme, salt and pepper; bring all that to a simmer.

Sweet potatoes cooking in a rich bone broth with leeks and fresh herbs, all the while being stirred with a wooden spoon

Cover and cook until the sweet potatoes are fork tender, which shouldn’t take much longer than 5 minutes.

Cream of leek and sweet potato soup being processed in a vitamix high speed blender

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!

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 winter day. Best of all, it's super easy, and quick, to make!

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 (use dairy-free option to keep vegan) finely chopped leeks and fresh thyme, if you are so inclined.

And enjoy!

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 winter day. Best of all, it's super easy, and quick, to make!

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 winter day. Best of all, it's super easy, and quick, to make!
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5 from 7 votes

Cream of Leek and Sweet Potato Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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 winter day. Best of all, it's super easy, and quick, to make!
Servings: 4

Ingredients

Instructions

  • 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 plain yogurt or sour cream (use dairy free options for vegan), finely chopped leeks and fresh thyme, if desired.

Nutrition

Calories: 245kcal, Carbohydrates: 42g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 831mg, Potassium: 765mg, Fiber: 6g, Sugar: 8g, Vitamin A: 26970IU, Vitamin C: 15.8mg, Calcium: 79mg, Iron: 1.9mg
Course: Soup
Cuisine: American
Author: Sonia! The Healthy Foodie

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