Cream of Leek and Sweet Potato Soup
Ingredients
-
2
tbsp
extra-virgin olive oil
-
1
large
leek, chopped
-
2
cloves
garlic, chopped
-
2
medium
sweet potatoes, peeled and diced (about 750g)
-
½
tsp
finely chopped fresh thyme leaves
-
½
tsp
salt
-
¼
tsp
ground white pepper
-
2
cups
vegetable broth
-
1
cup
water
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add chopped leek and garlic, cooking until softened and fragrant, about 2 minutes.
- Stir in diced sweet potatoes, vegetable broth, water, thyme, salt, and pepper; bring to a simmer.
- Cover and cook until sweet potatoes are fork tender, about 5 minutes.
- Ladle the soup into a high-speed blender and process until smooth and creamy.
- Serve immediately, garnished with yogurt or sour cream, chopped leeks, and fresh thyme if desired.
Nutrition Facts (estimated)
Servings
4
Calories
245
Total fat
7g
Total carbohydrates
42g
Total protein
3g
Sodium
831mg
Cholesterol
0mg
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