Roasted Sweet Potato and Leek Soup
User Reviews
5
-
Servings
8
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Course
Soup
Roasted Sweet Potato and Leek Soup
Description
This recipe starts by roasting seasoned chunks of sweet potato until tender and caramelized, which deepens their natural sweetness. Meanwhile, leeks, shallots, and garlic are sautéed in olive oil and butter until soft and fragrant, enhanced with fresh thyme and sage to add herbal complexity.
The roasted sweet potatoes and leek mixture are combined in a blender with warm chicken or vegetable stock to make a thick, smooth puree. The soup is then gently simmered and seasoned with salt, pepper, and a touch of fresh nutmeg. This process creates a velvety and slightly thick texture with layered flavors of sweet, earthy, and herbal notes.
Serving the soup with sour cream adds creaminess and tang, while candied pecans provide sweetness and crunch, and diced pancetta introduces a smoky, salty element. These garnishes allow personal customization and variety of textures.
Making 2 quarts, this soup can serve several people and works well as a comforting starter or light meal. The roasting and blending techniques provide a rich flavor without needing cream.
Ingredients
- 2 pounds sweet potatoes peeled and cut into 2 inch chunks
- 3 ½ tablespoons olive oil extra virgin, divided
- 2 tablespoons butter unsalted
- 1 large leek cleaned and thinly sliced
- 1 large shallot diced
- 2 garlic cloves, minced
- 1 tablespoon thyme minced
- 2 teaspoons sage minced
- pinch nutmeg fresh
- 2 ½ to 3½ cups chicken stock warm or vegetable stock
- salt to taste
- black pepper to taste
optional garnishes
- sour cream
- pecans candied, bits
- pancetta diced
Instructions
- Preheat oven to 375˚F.
- Place sweet potatoes onto a large baking sheet and drizzle with 2 ½ tablespoons oil. Season with salt and pepper and toss together.
- Roast sweet potatoes for 35 to 40 minutes or until fork tender, tossing halfway through the roasting time.
- Remove from the oven and set aside.
- In a large saucepan over medium heat add remaining oil and butter.
- Add leek, shallots and garlic and sauté for 4 to 5 minutes or until leeks and shallots become slightly translucent. Season with salt and pepper.
- Add thyme and sage to the leek mixture and continue to sauté for 3 to 4 minutes.
- Transfer roasted potatoes and leek mixture to the well of a blender and top off with 2 ½ cups of stock. Blend until the mixture is smooth and thick enough to coat the back of a spoon. Add more stock as needed.
- Pour pureed soup back into the saucepan and season with salt and pepper. Simmer soup for 4 to 5 minutes.
- Add a pinch of nutmeg and serve with sour cream, diced pancetta and candied pecans, if using.
Notes
- This recipe yields about 2 quarts of soup, suitable to serve multiple portions.
User Reviews
Overall Rating
5
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