Sweet Potato and Leek Soup

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog


All right. Real talk time.

November is lame. It’s the February of Fall.

The leaves are gone. The blue sky is gone. There’s no pretty snow to cover up the dead grass and the dead trees. It’s just a grey, dreary mess.

Sure, there are some Christmas lights up, but not really enough for my liking juuuuust yet, there are still some holdouts.

It’s cold. It’s dry (I’ve nicknamed my legs ‘Gobi’ and ‘Sahara’ in honour of their current state). And all I want to do is start the hibernation process.

Seriously. Sweatpants, hoodie. Slippers. Wool Socks. Stick me in front of the fireplace, a book in my hand and a quilt on my lap, and just leave me there until there’s something outside worth looking at again.

There’s just one more thing I need to do before I go…

Make a GIANT VAT of this soup so I can eat it for every meal for every day until the snow starts.

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog

Then, and only then can I hibernate in peace, with a warm, full tummy.

The recipe is simple: in a pan on the stove, you want to caramelize your onion and leeks in a little butter. Add your sweet potatoes and stir and wait juuuust until they’re brown on the outside and a little soft. Toss everything in a pot, add some water and some chicken broth, and wait.

When the waiting’s done, add some cream, a little spice, give ‘er with an immersion blender and BOOM.

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog

Best hibernation soup on the planet.

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog
Serve with a little crusty bread for dippin’, ’cause you don’t want to miss a single drop of this subtly sweet soup.

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog

It’s wonderful for leftovers, which fits perfectly in my hibernation plan.

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog

And the best part? It sticks to the inside of your ribs. It’s warm and thick and gooey and just ooooooh so heavenly.

Sweet Potato and Leek Soup - I Say Nomato Nightshade Free Food Blog

You’re welcome to join me in my hibernation plans, but you’ll have to make your own soup. This pot’s allllll mine.

Print
Sweet Potato and Leek Soup
With caramelized onions and leeks, and beautifully orange sweet potatoes, this subtle one-pot soup is incredibly thick and creamy. It's perfect for getting out of those late fall doldrums!
Course: Soup
Servings: 6 -8 Servings
Author: Cristina
Ingredients
  • 1 onion , chopped
  • 2 leeks , chopped
  • 3 sweet potatoes , peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1-2 cups water (enough to cover your vegetables after the broth is added)
  • 1 cup cream or milk
  • 1 tbsp butter
  • dash each of garlic , oregano and thyme
Instructions
  1. In a large stock pot, melt your butter, then add onions and leeks. Cook on medium-high heat until the onions are soft and brown and deliciously caramelized, about five minutes. Stir occasionally.
  2. Add your sweet potatoes, and cook, stirring occasionally until they are cooked and soft on all sides, about five minutes.
  3. Add the spices, broth and water, making sure that all of the vegetables are covered in liquid.
  4. Bring to a boil, and let cook until the sweet potatoes are completely soft all the way through and easily speared with a fork, about 15-20 minutes.
  5. Add cream and stir, cook for another 5 minutes.
  6. Now, you have two options. If you have an immersion blender, remove the pot from the stove and carefully blend with the immersion blender until all the lumps are gone.
  7. If you are using a regular stand blender, carefully spoon the soup in until it fills the pitcher halfway. Remove the plastic centre from the lid, and cover the hole with a folded cloth (if you don't do this, the steam from the hot liquid will make it explode off!). Keep the lid and the cloth in place with your hand while you blend the soup until it's smooth. Remove the soup and repeat until all the soup is blended.
  8. Serve with some delicious crusty bread.

 

About the author

Cristina

An avid lover of all things East Coast and delicious, Cristina blogs at I Say Nomato, a site dedicated to exploring and inventing allergy-friendly food. When she's not experimenting in the kitchen, she can be found curled up with a good book or planning her next adventure.

Facebook Twitter Instagram Pinterest YouTube