Sweet Potato Leek Soup

The weather is getting colder and the holiday season is in full swing. Its time to warm you and your dinner table up with my Sweet Potato Leek Soup recipe.

• 2 tbsp. extra-virgin olive oil
• 4 leeks, trimmed
• 1 celery stalk, chopped
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 8 cups chicken or vegetable stock
• 1 cup Riesling or other white wine
• 2 large sweet potatoes, peeled and quartered
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• 1 ½ tsp. chopped fresh thyme or
½ tsp. dried thyme
• 2 tsp. chopped fresh parsley
• 2 tsp. chopped fresh dill
• 2 tsp. chopped fresh tarragon
• 1 cup soymilk
• thyme sprigs

1. Heat oil in a large pan, then add leeks, celery, onion, and garlic. Sauté over medium heat, stirring occasionally, until vegetables are soft, about 6 minutes.
2. Stir in stock, wine, potatoes, salt, pepper, and thyme; bring to a boil.
3. Reduce heat and simmer over medium heat until potatoes are soft, about
20-30 minutes.
4. Add parsley, dill, and tarragon and bring soup to a light simmer, stirring occasionally.
5. Remove soup from heat and add soymilk. Blend with an immersion blender. Garnish with thyme sprigs.

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