Sweet Potato and Leek Soup

By Deborah C – Ottawa, ON
Sweet Potato and Leek Soup
  • Prep Time: 20
  • Total Time: 80
  • Servings: 6

About this Recipe

This delicious soup does not last very long in our fridge. It also freezes very well too.


1 tbsp butter or extra virgin olive oil
2 tsp chopped garlic
1 leek, thinly sliced
1 celery stalk, diced (optional)
1/2 tsp ground cumin
1 large carrot, peeled, diced
1 large sweet potato, peeled, diced
2 1/2 cups chicken broth
1 cup 10% half and half cream
salt and pepper to taste


Discard leek's dark green leaves. Leave end intact and slice leek lengthwise into long strips; rinse leek well to remove dirt then slice thin. In saucepan add butter, garlic, and celery and saute a few minutes; add leeks and saute a few minutes; add cumin and saute a few minutes. Once leeks are soft remove mixture and set aside. In saucepan add chicken broth and carrots and bring to a boil then simmer for 10 minutes. Puree leeks and celery with a bit of liquid then add back to saucepan. Add sweet potato and simmer, with lid on leaving a crack, until vegetables are soft. Puree half the vegetables then add back to saucepan. Add cream, heat through, then serve. Various garnishes: crisp bacon, shredded cheese, curry powder or butter/garlic croutons.


Freezing tip: freeze in serving-size plastic containers.

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