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Sweet Potato Leek Soup

Sweet Potato Leek Soup

I love this sweet potato soup filled with the flavor of leeks, hearty and delish. Sweating is a cooking technique by which vegetables are cooked in a small amount of fat over low heat. The vegetables cook in their own juices and soften but do not brown.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 leeks, white and light green parts, rinsed, dried, and thinly sliced
  • 2 sweet potatoes, peeled and cut in ¼-inch cubes
  • 1 tablespoon kosher salt
  • Pinch of cayenne pepper, optional
  • 1 (32-ounce) box Vegetable Broth
  • ¼ cup chopped fresh flat leaf parsley


1. Heat oil in a stockpot over medium-high heat. Add onions, garlic, and leeks. Sweat vegetables for 5 minutes. 

2. Add sweet potatoes, salt, and cayenne; mix well. Cook for 5 minutes more. 

3. Stir in broth and parsley. Cover and bring to a boil; reduce heat, and simmer for 15 minutes. 

4. Adjust seasoning, if needed.

Serve with Blueberry/Fruit and Cheese Quesadillas

Source: Quick & Kosher: Meals in Minutes by JAMIE GELLER