Leeks are one of the world’s most underrated vegetables. A member of the onion family, their sweet and aromatic flavors lend themselves to a wide variety of pairings. In this soup, leeks share the spotlight with sweet potatoes to create a hearty and elegant any-time-of-year dish. I must admit that I drew inspiration from Pinterest, but did add some of my own flair to this recipe.
Note: An immersion blender is highly recommended!
Ingredients (serves 5):
- 5 medium-sized sweet potatoes
- 2 whole leeks
- 1 liter vegetable stock
- 2 cloves of garlic
- 2 tbsp rosemary
- 4 tbsp olive oil
- salt & pepper to taste
- Wash and roughly chop leeks into bite-size pieces. Heat olive oil in a large pot and add leeks and garlic. Cook for about 5 minutes, or until leeks are soft, stirring occasionally.
2 While the leeks are cooking, chop the sweet potatoes into 1-inch cubes. Add the sweet potatoes to the pot with the rosemary. Sir the mixture so that all the vegetables are coated.
- Add the vegetable stock and simmer half-covered for about 25 minutes, or until the potatoes are tender.
- Using an immersion blender, puree the soup into a desired consistency. This part is somewhat laborious as the potatoes will take time to break down. Don’t skimp on the blending or you’ll have large chunks of potato and leek in your soup instead of a smooth texture. Using a traditional blender is optional but will likely create mess.
- After blending, season with salt and pepper and stir.
Garnish with rosemary and enjoy!