Sweet Potato Leek Soup

Ingredients

• 30 ml (2 tablespoons)rapeseed oil
• 1 mediumonion, finely chopped
• 1 clovegarlic, minced
• 2leeks, white and light green parts, rinsed, dried and thinly sliced
• 2sweet potatoes, peeled and cut into 6 mm cubes
• 15 ml (1 tablespoon)kosher salt
• 1 pinch, optionalcayenne pepper
• 946 ml (32 fl oz)vegetable stock
• 15 g (¼ cup)fresh flat-leaf parsley, chopped

Instructions

1. 1

   Soften the vegetables

   Warm the oil in a stockpot over a medium-high heat. Add the onion, garlic and leeks, then cook gently for 5 minutes.

2. 2

   Cook the potatoes

   Add the sweet potatoes, salt and cayenne, if using, and stir well. Cook for a further 5 minutes.

3. 3

   Simmer the soup

   Stir in the vegetable stock and parsley. Cover and bring to the boil, then lower the heat and simmer for 15 minutes.

4. 4

   Check the seasoning

   Taste the soup and adjust the seasoning if needed.

5. 5

   Serve the soup

   Serve with blueberry or other fruit and cheese quesadillas.

What is sweet potato leek soup?

This is a straightforward vegetable soup built around sweet potatoes and leeks, with onion, garlic and parsley for savoury depth. The recipe is credited to Jamie Geller’s Quick & Kosher: Meals in Minutes.

Small cubes of sweet potato cook in the stock while the leeks soften in the pot, so the soup is ready without a separate roasting step. The recipe leaves the vegetables whole rather than blending them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 3g protein, 25g carbs, 7g fat.

The sweet potatoes provide most of the carbohydrates, while the rapeseed oil contributes most of the fat. The vegetables and stock add a modest amount of protein; serve with a protein-rich accompaniment, such as cheese quesadillas, to make the meal more filling.

Build the flavour base

Leeks: Use the white and light green parts, and rinse them carefully because grit can collect between the layers. Drying them before slicing also helps avoid adding excess water to the pot.

Onion and garlic: These are cooked with the leeks first, giving the stock a more rounded savoury flavour. Keep the heat controlled so they soften without browning heavily.

Cut the sweet potatoes evenly

Even cubes: Aim for pieces about 6 mm across, as directed. Similar-sized pieces are more likely to become tender together during the short simmer.

Peeling: Remove the skin before cutting, then use a stable chopping board and a sharp knife. The cubes should be small enough to eat easily with a spoon.

Watch the cooking stages

Sweating: Cook the onion, garlic and leeks for 5 minutes, stirring as needed, until softened. The recipe then gives the sweet potatoes another 5 minutes in the pot before adding stock.

Simmering: Once the stock comes to the boil, lower the heat and simmer covered for 15 minutes. Check that the potato cubes are tender before serving.

Keep the texture as written

This method makes a chunky soup, with distinct pieces of leek and sweet potato in the broth. Stir gently after adding the stock so the vegetables are distributed without breaking up the potatoes.

If you prefer a smoother finish, you can blend the soup after cooking, though that changes the texture from the recipe’s original version.

Season to taste

Salt: The recipe adds a tablespoon before simmering, then calls for a final seasoning check. Taste before adding any more, particularly if your vegetable stock is already salty.

Cayenne: A pinch is optional and adds a little heat. Leave it out for a milder soup or add it with the other seasonings as directed.

What to serve alongside

The recipe suggests blueberry or other fruit and cheese quesadillas alongside the soup. Their sweet-and-savoury filling makes a more substantial meal.

For a simpler pairing, serve the soup with bread or a small sandwich. Add the accompaniment just before eating so it stays fresh and crisp.

Recipe notes & tips

• Rinse the sliced leeks thoroughly to remove any grit between their layers.
• Cut the sweet potatoes into evenly sized 6 mm cubes so they cook at a similar rate.
• Stir the vegetables occasionally while they soften to prevent them catching on the bottom of the pot.
• Taste the soup before adding more salt, as the stock may already be seasoned.
• Check a sweet potato cube for tenderness before taking the pot off the heat.

Variations

• Blend it smooth: Purée the finished soup carefully for a velvety texture.
• Add black pepper: Use it at the final seasoning check for a gentle peppery note.
• Use fresh herbs: Swap the parsley for another chopped soft herb if preferred.
• Make it milder: Leave out the optional cayenne pepper.
• Serve with bread: Offer warm bread instead of the suggested fruit and cheese quesadillas.

Common mistakes to avoid

• Leaving grit in the leeks: Rinse between the layers before slicing and cooking.
• Uneven potato cubes: Cut them to a similar 6 mm size so they finish cooking together.
• Browning the base too much: Stir the vegetables and lower the heat if they begin to colour quickly.
• Boiling hard throughout: Reduce the heat once the stock boils so the soup simmers gently.
• Adding extra salt too soon: Taste after simmering and adjust only if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little water or stock if the soup has thickened.

Frequently asked questions