Sweet Potato And Leek Soup
Updated Sept. 11, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 2cups chopped leeks, white part only (4 to 6 leeks)
- 2garlic cloves, minced
- 2pounds sweet potatoes, peeled, in 1-inch dice
- 1½cups milk or half-and-half
- Salt and ground white pepper
- 1tablespoon minced cilantro leaves for garnish
Nutritional analysis per serving (8 servings)
237 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 4 grams protein; 518 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
- Step 2
Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
- Step 3
Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1½ cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.
Private Notes
Comments
My daughter requested a repeat of this soup. Second time around, instead of plain garlic, I added 2T of a garlic-ginger-olive oil paste that I make and keep on hand in the fridge at all times. That did the trick. Soup was delish! Can't wait to have leftovers tomorrow!
I have been making this recipe every year for Thanksgiving since at least 2004 when I began making notes. The flavors are subtle. Over time I vary the garnish a bit: fried bacon bits or chives or finely chopped shallots instead of (or in addtion to) cilantro.
Nice creamy soup but it doesn't retain the flavors of the veg especially well.
Unexciting but yummy soup. I added northern beans to my portion, which beefed it up a little bit. Both my kids liked it but said it didn't fill them up.
My daughter requested a repeat of this soup. Second time around, instead of plain garlic, I added 2T of a garlic-ginger-olive oil paste that I make and keep on hand in the fridge at all times. That did the trick. Soup was delish! Can't wait to have leftovers tomorrow!