Best 5 Leek And Sweet Potato Soup Recipes

SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE

Steps:

• Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
• Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.

PUMPKIN, SWEET POTATO, AND LEEK SOUP

Steps:

• Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
• Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
• Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.

SWEET POTATO, POTATO, LEEK, AND HAM SOUP

Steps:

• Bring chicken broth to a boil in a large Dutch oven. Add Yukon gold and sweet potatoes, bring back to a boil, and turn heat to medium-low. Simmer until tender, 10 to 20 minutes.
• Heat vegetable oil in a skillet over medium-high heat. Add ham; cook and stir for 2 minutes. Add leeks; cook and stir until leeks are soft, about 5-10 minutes. Do not allow the leeks to brown.
• Stir leek and ham mixture into potatoes and broth. Add half-and-half; season to taste with salt and ground black pepper.

LEEK AND SWEET POTATO SOUP

Steps:

• Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften. Sprinkle in the cumin and combine well. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste. Puree the soup in a blender and serve.

LEEK, CUMIN AND SWEET POTATO SOUP

Steps:

• Heat oil in a large heavy-based saucepan,.
• add leek and onion and cook over low-medium heat for 8-10 minutes or until soft.
• Stir in sweet potato and cumin seeds and cook for 2 minutes.
• Add stock, bring to the boil, then reduce heat and simmer for 20 minutes, or until potato is tender.
• Puree soup, in batches, in a food processor until smooth and season to taste.
• Ladle soup into warm serving bowls and swirl a spoonful of yoghurt in each bowl.