This sweet potato leek soup is for those early spring days that still get a little chilly.
Just when I thought warm soup season was over, it starts to get a little colder around here. The sun’s been shining, but you definitely can still cozy up by the fire with a bowl of soup just a little longer.
The soup is honestly one of the simplest recipes, basically a version of potato leek soup, but using purple sweet potatoes. It resulted in an almost lavender color soup which I thought was so perfect for the springtime. It’s got classic flavors like onion, fresh thyme, and bay.
Leeks are in season right now, and add a beautiful flavor to the soup, and I also use them as a garnish. I absolutely love leeks. When they’re cooked down they almost have a buttery taste and texture. I let them get a little crispy for the topping so each bite has a little crunch.
The thing about leeks though, is that they hold a ton of dirt. They also have a lot of trim which you should use for stock.
If you’re starting with a whole leek, trim the root end off first. Then cut the leek where the light green turns into dark green. You can chop the dark green section and save it for stocks or to flavor other soups and sauces. The white/light green section is what you should thinly slice for this soup. You’ll then want to separate the rings and put them in a colander. Run them under cold water and make sure to clean all the dirt off. Once dry, they’re ready to use.
- 2 large purple sweet potatoes
- 4 oz chopped onions
- 4 oz chopped leeks
- 2 cups stock
- 2 sprigs thyme
- 1 bay leaf
- 1 cup milk
- ¼ cup heavy cream
- 3 oz thinly sliced leeks
- cracked black pepper
- extra virgin olive oil
- Preheat the oven to 375F. Wrap the sweet potatoes in foil, leaving a small opening at the top, and place them in the oven. Cook until fork tender, about 1 ½ hours. When the potatoes are still warm, use your hands to peel off the skin. Cube the sweet potatoes and set aside.
- Coat the bottom of a pot with oil and heat over medium heat. Add the onions and leeks. Season with salt and black pepper. Sauté for a few minutes until tender. Add the stock, thyme, and bay leaf. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Add the sweet potatoes into the pot and heat through. Transfer the soup to a blender and blend until smooth. Gradually add the milk and cream, adjusting the quantities to your desired consistency. Season with salt and black pepper to taste.
- While the soup is cooking, coat a sauté pan with oil and heat over medium heat. Add the leeks and sauté until caramelized and slightly crispy, about 15-20 minutes. Season with salt and black pepper.
- Serve a ladle of soup in a bowl and top with the leeks. Finish with a few cracks of black pepper and a drizzle of olive oil.