Sweet Potato Soup with Leeks

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In many parts of the US right now autumn is in full swing. The leaves are changing colors. The morning and night air are crisp and for the first time in months, sleeping is at it’s most comfortable. The crisp air brings with it pumpkins, squash, sweet potatoes and soup!

I love soup season not only because I love soup, but because soup is the ultimate one-pot-meal with leftovers so it makes cooking easy! With this recipe, not only will you get a crazy good sweet potato soup recipe, but a recipe to make ANY pureed soup. Only the main ingredients will change. The steps and technique will be the same.

Don’t worry too much about the size you cut the vegetables, they’ll all be pureed but do try to keep the size of the potatoes similar so that they’ll cook at the same time. So try this soup. Learn it well and you’ll be a soup master in no time.

Sweet Potato Soup with Leeks

 

Ingredients

3-4 pounds (1.36 – 1.81 Kg) of sweet potatoes (this can vary depending on how much soup you want to make) – peeled and cut into big bite size pieces

2 – 3 leeks – cleaned and sliced horizontally into approx. 1/2 inch pieces (1.27 centimeters) *

2 – 3 carrots -peeled and medium diced

2 – 3 celery stalks – medium diced

1 medium sweet onion – medium diced

1 large clove garlic – finely chopped

Enough broth (chicken or vegetable) to cover the top of the vegetables when put into the pot. Have a couple of quarts (about 2 liters) on hand.

Enough olive oil to lightly cover the bottom of the pot.

Pinch of red pepper flakes (optional)

Season with salt and pepper

Finish with a pat of butter and a bit of cream (optional)

Garnish with chopped flat leaf Italian parsley

* Note – Leeks need to be cleaned well and only the white and light green parts are suitable for eating. To see how to clean and prepare leeks click here

 

Directions

Place a large 4 quart (about 4 liter) or larger pot on the stovetop over medium heat. Add oil and heat until hot but not smoking.

Add the celery, carrot and onion and cook until softened (about 3 minutes).

Add the garlic and red pepper flakes and cook for about 30 seconds

Remove the pot from the heat and add the leeks and the potatoes and enough broth to cover the vegetables

Place the pot back on the heat and cook until the potatoes are soft and can be easily pierced with a fork.

Puree the soup with an immersion blender or working in batches, puree in a blender or food processor.

When all the soup is pureed, return it to the pot. Season and finish with a pat of butter and cream.

Serve it in bowls and garnish with parsley.

 

Any comments or questions about this recipe? Leave them below. I’d love to hear from you!

 

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