First of all I think it’s important that I make it clear, I LOVE soups! It’s one of my favourite foods and always has been. There is something very comforting, filling and nourishing about a good bowl of soup. Now that that’s out of the way, growing up potato leek soup was always my favourite. Now, I have nothing against potatoes, they are delicious but sweet potatoes have many more nutrients and I actually prefer them so I decided I had to attempt a sweet potato leek soup and it turned out to be amazing! I have since made this recipe using butternut squash and it was equally as amazing so you can try this with either sweet potato or butternut squash or even do a mix of both!

This soup stays good in the refrigerator for up to 5 days and in the freezer for 8 weeks. I like to top this soup with roasted chickpeas or toasted pumpkin seeds for added protein and a little crunch!

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Sweet Potato Leek Soup

Prep Time 15

Cook Time 40

Servings 6 servings

Ingredients

6 cups sweet potato peeled and cubed
4 cups leeks cleaned and sliced
2 tbsp avocado oil or ghee
1 medium onion I used white
4 cloves garlic minced
6 cups broth chicken or vegetable
1 tsp garlic powder
2 cups coconut milk
Sea salt & Pepper

Instructions

In a large pot heat avocado oil or ghee over medium/high heat until hot. Add in onion and garlic, stirring around so they don’t burn, 3-4 minutes.
Add in leeks and sweet potato, combine all ingredients together, add in garlic powder, sea salt and pepper. Let cook for 4-5 minutes until leeks begin to soften and sweet potatoes turn bright orange.
Add broth and coconut milk, this should cover your vegetables, if it doesn’t add more broth. Let everything come to a low boil, once boiling, cover, lower heat to simmer and let simmer for 30-40 minutes.
Once everything has been simmering for 30-40 minutes, make sure sweet potatoes are super soft. You can then transfer to a blender in batches and blend to puree or you can use an immersion blender to blend, serve and enjoy!