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Sweet Potato Leek Soup

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 Servings
Calories 198kcal

Ingredients

  • 1 cup Leeks plus very thinly sliced rounds for garnish
  • 1 tbsp Butter
  • 1 tbsp Extra-virgin olive oil
  • 4 cloves Garlic whole
  • 4 cups Chicken broth or more, as needed
  • 2 medium Sweet potatoes peeled and diced small
  • 4 Crackers
US Customary - Metric

Instructions

  • Remove the root and top leaves from the leek. Generally want to use the stalk. Rinse very well to remove any dirt or sand before using.
  • Melt butter and oil in a pot over medium heat. Sauté the leek and garlic until the garlic gets golden brown on all sides. Stir in broth and potatoes. Season with salt and pepper.
  • Cover with a lid and simmer until potatoes are tender (about 15-20 minutes). Using a blender puree the soup to a smooth consistency. (The potato will thicken the soup) Taste and adjust the seasoning with salt if needed.
    If the soup becomes too thick after blending add more broth to bring it to a smooth creamy consistency.
  • Serve with crackers, garnish with leeks.

Nutrition

Calories: 198kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 979mg | Potassium: 625mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16495IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg