Sweet Potato Leek Soup
Creamy sweet potatoes and flavorful leeks are the best pairing in this rich and creamy sweet potato leek soup!
Servings 6 servings
Calories 252kcal
Ingredients
- 3 medium leeks
- 1 tablespoon vegetable oil
- 2 stalks celery, finely diced
- 2 medium cloves garlic, minced
- 1/2 teaspoon cayenne pepper (optional)
- 2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
- 5 cups chicken or vegetable broth, plus extra for thinning soup
- 1 bay leaf
- 1/2 cup sour cream
- Salt and pepper to taste
- Additional sour cream and minced chives for topping
Instructions
- To prep the leeks, cut and discard the stem and the tough green parts. Cut the leeks in half lengthwise and run under cold water to remove any dirt. Slice the white and light green parts into fine slices.
- Heat vegetable oil in a medium pot or Dutch oven over medium-high heat. Add leeks and celery and sauté 3-5 minutes until tender. Add garlic and cayenne if using and cook 1 additional minute until fragrant.
- Add sweet potatoes, chicken broth, and bay leaf to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until sweet potatoes are tender, stirring occasionally. Discard bay leaf.
- Use an immersion blender or standing blender to blend soup until smooth. Return to soup pot and fold in sour cream until melted. Thin soup with an extra splash of chicken broth if needed.
- Season soup with salt and pepper to taste and serve warm with additional sour cream and minced chives on top. Enjoy!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 12 oz soup | Calories: 252kcal | Carbohydrates: 43.7g | Protein: 7.2g | Fat: 5.6g | Saturated Fat: 1.9g | Cholesterol: 4mg | Potassium: 1378mg | Fiber: 6.6g | Sugar: 3.4g | Calcium: 81mg | Iron: 2mg