Sweet Potato Leek Soup

With winter coming soon, and no where to go, there’s no reason we don’t have the time to spend an extra hour making a delicious brothy bowl. And with soup being the actual epitome of comfort, this “Sweet Potato Leek Soup” will make you swoon into cozy vibes.

Potato Leek soup is pretty well known throughout Europe, thanks to its origin’s in France since the 19th Century. Although the creamy aromatic soup is usually made with white potatoes, this recipe utilizes the slight sweet, extra creamy sweet potato as its base.

If you’re in need of a healing, but packed full flavor, bowl of comfort this winter- this recipe is perfect for you.

Now go clean your leeks (very well), crack open a bottle of wine, and enjoy!

Sweet Potato Leek Soup

INGREDIENTS

• 2 leeks, sliced and chopped

• 4 garlic cloves, minced

• 1 tbsp fresh thyme leaves, minced

• 4 sweet potatoes, cubed

• 2 tbsp olive oil

• 2 tbsp butter

• 1 tsp salt

• 1/2 tsp cumin

• 1/2 tsp pepper

• 1/4 tsp nutmeg

• 1 cup white wine

• 4 cups vegetable broth (can replace with water but you will need to adjust the seasoning with added salt and pepper)

• 2 bay leaves

• 1 cup full-fat coconut milk (or heavy cream)
  

DIRECTIONS

1. Rinse and clean your leeks very well, as they can be very dirty and sandy around the roots and leaves

2. Once cleaned, sliced and chop the leeks; set aside in a bowl

3. Mince the garlic and thyme leaves; add to the leeks

4. Heat 2 tbsp olive oil and 2 tbsp butter in a pot and saute the leeks, garlic, thyme, salt, cumin, pepper and nutmeg for 4-5 minutes. The leeks should almost caramelize and stick to the bottom of the pan.

5. Once the leeks caramelize and the spices are fragrant, add the chopped potatoes; mix until coated

6. Add the white wine, veggie stock, and bay leaves. Bring to a boil, then bring down to a simmer and cook, covered, for 15-20 minutes. The potatoes should be soft and fork tender. Turn off heat.

7. Either using an immersion blender or food processor, carefully blend the contents of the soup until creamy. Bring back to a simmer and add the coconut milk/heavy cream.

8. At this point, be sure to taste the soup and add salt, pepper, cumin, or nutmeg to taste.

9. Pour into a bowl, garnish with a cream drizzle, olive oil, red pepper flakes and thyme leaves

10. Serve with crusty bread,

11. Dive in!

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