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!
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.