Sweet Potato and Leek Soup
I could probably eat soup every day for a year and not tire of it. I prefer creamy soups over broth based soups but that’s a personal preference. This soup is made with leeks and sweet potato with a bit of fresh ginger.
Soup just feels like a big bear hug. My kids always ask for soup when they are sick and I always double up batches and freeze some so it’s ready when I need it.
Pro tip - invest in an immersion blender if you make a lot of soups. It makes it easier to blend soups right in the pot rather than transferring into a counter top blender where burns are more likely to occur.
Recipe for Sweet Potato and Leek Soup:
Ingredients Needed:
3 sweet potatoes peeled, cubed and soaking in cold water (soak them while you prepare the leeks to reduce browning)
2 large leeks washed and chopped into about 1 inch sections
2-3 tablespoons butter
6 cups stock (I use 4 cups chicken and 2 cups vegetable stock but any combination will work)
Salt and pepper to taste
Freshly grated ginger to taste
Servings Made: 8-10 cups of soup
Time to Prep: 10 minutes
Time to Cook: 30 minutes
How to Make:
Melt butter over medium heat on stove top in a large pot. Put chopped leeks into pot to soften. You don’t want them to caramelize or burn. Just to soften up, so if you hear sizzling, turn the heat down.
Add salt, and when the leeks soften (about 5 mins) add stock to the pot. Drain and add the sweet potatoes now. Bring this soup to a boil then turn heat down and allow to simmer over low or medium low heat for about 20-25 mins until the potatoes are soft enough to break apart with a fork.
Turn off stove. Carefully use an immersion blender to blend the soup right in the pot being careful not to splatter soup. If you don’t have one, you can use a regular counter top blender and blend it in small batches. Just be careful when transferring the soup back and forth as it will be very hot and can splatter!
Once soup is blended, grind in some fresh black pepper and add more salt if desired.
Finally, grate in about 1/2 to 1 tablespoon of fresh ginger, mix and serve.
Top with croutons, crackers or crusty bread.
Enjoy!
