Leek & Sweet Potato Soup
This Leek & Sweet Potato Soup is deceptively creamy, combining coconut milk & white sweet potatoes instead of the usual sweeter orange variety.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
Ingredients
Scale
- 2 tbl coconut oil or avocado oil
- 6 cups leeks, chopped (about 3 – 4; do not use the thick green tops)
- 1 tsp sea salt, divided
- 8 cups broth of your choice
- 4 cups white sweet potato (about 2)
- 2 – 3 tsp dried thyme leaves, to taste
- 1 13.5 oz can coconut milk
Instructions
- Heat a large dutch oven over low-medium heat. Add the coconut oil, chopped leeks and 1/2 tsp of the sea salt. Saute the leeks until they begin to release water, about 5 minutes, stirring frequently so that they do not brown.
- Turn the heat down to low and continue to cook the leeks until they soften, about 15 minutes, stirring occasionally so that they do not stick.
- Add the remaining sea salt, stock, diced white sweet potatoes and dried thyme leaves. Turn up the heat to bring the stock almost to a boil, then reduce the heat so that it comes to an even simmer. Cook until the white sweet potatoes are just tender, about 15 minutes.
- Stir through the coconut milk and cook for a further few minutes, until the soup is warmed all the way through.
- Use an immersion blender to carefully puree the soup in the pan before serving.
Notes
You definitely want to use white sweet potatoes instead of the usual orange varieties to make this soup. Why? Because they are much less sweet, which means when pureed they help create a rich, silky smooth texture that makes up for this recipe’s total lack of dairy for creaminess.
This recipe is Whole 30 and Autoimmune Paleo compliant.
Find it online: https://meatified.com/leek-sweet-potato-soup/