Leek, Sweet Potato and Rosemary Soup
This Leek, Sweet Potato and Rosemary Soup is a smooth, naturally creamy dish made with tender sweet potatoes, delicate leeks, and fragrant rosemary. It’s light yet satisfying, with a subtle sweetness balanced by savory herbs, making it perfect for a comforting meal any day of the week.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Servings: 6
- Low calorie cooking spray or 1 tablespoon olive oil
- 2 leeks finely diced
- 2 cloves garlic crushed
- 4 sweet potatoes peeled and chopped (about 1 kg)
- 2 teaspoons fresh rosemary finely chopped (divided)
- 1 liter chicken stock
- Salt and freshly ground black pepper to taste
- Extra rosemary for garnish
Lightly coat the bottom of a large pot with cooking spray or add olive oil, then heat over medium heat.
Add the diced leeks and garlic, cooking for 2–3 minutes while stirring frequently until softened and fragrant.
Stir in the chopped sweet potatoes and half of the rosemary, allowing them to cook for about 1 minute.
Pour in the chicken stock and bring the mixture to a gentle simmer.
Let the soup cook for 20–25 minutes, or until the sweet potatoes are very tender.
Remove from heat and blend until smooth and creamy using an immersion blender or standard blender.
Return the soup to the pot and warm gently if needed.
Season with salt and black pepper to taste.
Serve hot, topped with a light sprinkle of fresh rosemary.
Clean leeks thoroughly, as they often contain hidden dirt between the layers.
Cut sweet potatoes into even pieces for consistent cooking.
Adjust the thickness by adding a little extra broth if needed.
Use vegetable broth instead of chicken stock for a vegetarian version.
Add a splash of cream or coconut milk for a richer variation.
Store leftovers in the refrigerator for up to 4 days and reheat gently.
Serve with crusty bread or a light salad for a complete meal.