White Sweet Potato & Leek Soup
This White Sweet Potato Leek Soup is creamy, cozy, and nourishing, made with simple whole-food ingredients. The natural sweetness of white sweet potatoes pairs perfectly with the mild, onion-like flavor of leeks, creating a gut-friendly soup that’s comforting yet light, perfect for weeknights or meal prep.
Equipment
- Large pot or Dutch Oven
- Hand immersion blender or blender
Ingredients
- 3 medium leeks white + light green parts only, sliced thin and rinsed well
- 2 pounds white sweet potatoes peeled and chopped into cubes (about 4-5 cups)
- 4 cups chicken or vegetable broth plus more as needed
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Sea salt to taste
- Freshly ground black pepper if tolerated
- ½ cup full-fat coconut milk optional, for extra creaminess
- Chopped fresh chives or parsley, for garnish
Instructions
- In a large pot or Dutch oven, add ½ cup of broth and the sliced leeks. Simmer over medium high heat for 5–7 minutes until softened, stirring occasionally and adding more broth if needed.
- Add the potatoes, remaining broth, and thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are very soft and fork tender.
- Add the coconut milk (if using) and use a hand immersion blender to puree the soup, or transfer to a blender and process until smooth. Season with sea salt to taste.
- Divide the soup into serving bowls and garnish with chopped chives or parsley if desired.