This sweet potato leek soup is a comforting and healthy take on a classic. It’s made with simple ingredients and is paleo, whole30, and AIP-friendly.

Sweet Potato Leek Soup

What is Potato Leek Soup?

Potato leek soup is a straight forward soup that’s creamy, comforting, and easy to make! It’s traditionally made with sauteed leeks, garlic, white potatoes, broth, and heavy cream, and is topped off with fresh herbs like chives.

To make it just a tad healthier and nightshade-free, I decided to recreate this soup with white sweet potatoes to make it a sweet potato leek soup! It’s a great side or appetizer and can easily be customized with toppings like bacon.

How to make Sweet Potato Leek Soup

  • Prepare and cook the leeks: by slicing the white part of the leek info half-moons. Run under cold water to clean thoroughly. Using a large stockpot, heat the avocado oil over medium heat. Add the leeks and stir often for about 8-10 minutes or until fully softened, but not browned. Add the garlic and saute for another 1-2 minutes.

Sliced leeks

 

  • Prepare the soup: Add sweet potatoes and stir to combine. Pour in the broth and season with salt. Mix well and top with bay leaves. Bring the soup to a medium-low simmer and allow to simmer for 30 minutes or until the potatoes are fork-tender. Remove the bay leaves and reduce the heat. Pour in the coconut cream and stir.   Allow the soup to cool slightly and use an immersion blender (or a full blender) to blend the soup until creamy.

The Ingredients You’ll Need for Sweet Potato Leek Soup

White sweet potato

I love using Hannah sweet potato for a sweet potato that looks like a white potato and is slightly less sweet than orange. Of course, you can still use orange sweet potato or even try something like parsnip to customize this soup further

Leeks

You’ll use about two large leeks for this recipe, and will only use the white lower half of the leeks. I like to save the leek greens to flavor homemade bone broth.

Leeks & Sweet Potato

Chicken broth

You can use a broth of your choice, like veggie broth to make this a vegan dish, but I think chicken broth works best.

Coconut cream

Coconut cream is the swap for heavy cream to make this recipe rich and creamy. I have not tried to make this coconut free, but you can likely sub more broth to have a less creamy soup.

Sweet potato leek soup

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Sweet Potato Leek Soup


  • Author: Michelle
Scale

Ingredients

  • 2 cups leeks
  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 6 cups white sweet potato, peeled and chopped
  • 4 1/2 cup broth
  • 1 tsp sea salt
  • 2 bay leaves
  • 1 cup coconut cream
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tbsp fresh chives, chopped

Instructions

  1. Prepare the leeks by slicing the white part of the leek info half moons. Run under cold water to clean thoroughly.
  2. Using a large stock pot, heat the avocado oil over medium heat. Add the leeks and stir often for about 8-10 minutes or until fully softened, but not browned. Add the garlic and saute for another 1-2 minutes.
  3. Add the sweet potatoes and stir to combine. Pour in the broth and season with salt. Mix well and top with bay leaves.
  4. Bring the soup to a medium-low simmer and allow to simmer for 30 minutes or until the potatoes are fork tender. Remove the bay leaves and reduce the heat. Pour in the coconut cream and stir.
  5. Allow the soup to cool slightly and use an immersion blender (or a full blender) to blend the soup until creamy.
  6. Top with black pepper and chives and serve warm.

Sweet Potato Leek Soup