If you are looking for a cozy, flavorful soup that feels like a warm hug in a bowl, this Roasted Sweet Potato and Leek Soup Recipe is just what you need. It beautifully combines the natural sweetness of roasted sweet potatoes with the mild, oniony depth of leeks, all elevated by fragrant herbs and a touch of rich butter. The texture is luxuriously smooth and creamy, perfect for chilly days or anytime you crave something soothing and satisfying. This soup not only tastes amazing but also fills your kitchen with the most inviting aromas, making it a quick favorite you’ll want to share with everyone.
Ingredients You’ll Need
Don’t be intimidated by the short list of ingredients; each one plays a crucial role in building layers of flavor and delivering an inviting texture and color to the soup. From the silky sweetness of the sweet potatoes to the earthy punch of fresh herbs, every element is simple yet essential.
- 2 pounds sweet potatoes, peeled and cut into 2 inch chunks: The star ingredient providing natural sweetness and a creamy texture upon roasting.
- 3 ½ tablespoons extra virgin olive oil, divided: Adds richness and helps with roasting and sautéing, bringing out the best flavors.
- 2 tablespoons unsalted butter: Gives the soup a silky finish and enhances the aroma of the veggies.
- 1 large leek, cleaned and thinly sliced: Offers a mild, onion-like flavor that cooks down into tender sweetness.
- 1 large shallot, diced: Provides a subtle sharpness and depth that harmonizes with the leeks.
- 2 garlic cloves, minced: Adds a gentle punch of flavor without overpowering the soup.
- 1 tablespoon minced thyme: A fresh herb choice that complements the sweetness of the potatoes.
- 2 teaspoons minced sage: Brings earthiness and warmth, balancing the soup’s flavor profile.
- Pinch fresh nutmeg: Just a hint to add subtle warmth and a touch of spice to the final dish.
- 2 ½ to 3½ cups warm chicken or vegetable stock: Provides the perfect liquid base, adjusting creaminess and blending everything together.
- Salt and pepper to taste: Essential for seasoning and enhancing all the natural flavors.
- Sour cream (for serving): Adds creaminess and a slight tang when dolloped on top.
- Candied pecan bits (optional): Offers a delightful sweet crunch as garnish.
- Diced pancetta (optional): Adds a savory, crispy texture for those who love a bit of meaty contrast.
How to Make Roasted Sweet Potato and Leek Soup Recipe
Step 1: Prepare the Oven and Sweet Potatoes
First things first, preheat your oven to 375˚F. While it heats up, toss those chunks of sweet potato with 2 ½ tablespoons of extra virgin olive oil, salt, and pepper on a large baking sheet. Make sure every piece is well-coated so they roast up perfectly caramelized and tender. This roasting step truly develops the flavor you’ll savor in the soup.
Step 2: Roast Until Tender and Golden
Pop the sweet potatoes into the oven and roast for 35 to 40 minutes, tossing the pan halfway through to ensure even cooking. You’ll know they’re ready when a fork easily pierces through the chunks, and you can see nice caramelized edges. Roasting brings out that wonderful natural sweetness and adds a slight smokiness that makes the soup so comforting.
Step 3: Sauté the Aromatics
While the sweet potatoes are roasting, heat the remaining olive oil and butter in a large saucepan over medium heat. Add the sliced leeks, diced shallots, and minced garlic, sautéing gently for about 4 to 5 minutes until they soften and become translucent. Season with salt and pepper to coax out their natural sweetness. This mixture is the soul of the soup and requires a gentle touch to avoid browning.
Step 4: Flavor with Fresh Herbs
Next, sprinkle in the minced thyme and sage to the sautéed leek mixture. Continue cooking for another 3 to 4 minutes to let those herbaceous notes infuse into the vegetables. This step adds wonderful depth and complexity, elevating the humble vegetables into something truly special.
Step 5: Blend It All Together
Once your sweet potatoes are roasted and your leek-herb sauté is perfectly fragrant, combine them in a blender. Pour in 2 ½ cups of warm chicken or vegetable stock and blend until the mixture is silky smooth and thick enough to coat the back of a spoon. Feel free to add more stock if needed to reach your desired consistency. This is where the magic happens, turning simple ingredients into an indulgently creamy soup.
Step 6: Simmer and Season
Pour the pureed soup back into your saucepan and bring it gently to a simmer. Season with salt and pepper to your liking and let it cook for 4 to 5 minutes. Add a pinch of fresh nutmeg just before serving to give it a subtle warmth that rounds out the flavors beautifully. Now your Roasted Sweet Potato and Leek Soup Recipe is ready to be enjoyed.
How to Serve Roasted Sweet Potato and Leek Soup Recipe
Garnishes
The toppings can truly personalize this soup to your taste. A dollop of sour cream adds creamy tanginess that cuts through the sweetness, while crunchy candied pecan bits bring a sweet and nutty contrast. For those who enjoy a savory experience, diced pancetta sprinkled on top provides a crispy, smoky bite. These garnishes turn a simple bowl of soup into an inviting meal.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm garlic naan for dipping and scooping. A light, refreshing salad with a tangy vinaigrette helps balance the richness. Alternatively, a side of roasted Brussels sprouts or a bright beet salad can add texture and color, making your meal both vibrant and satisfying.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy feel or in elegant white porcelain to let the vibrant orange color shine. You could drizzle a little olive oil or swirl some herb-infused cream over the top for an eye-catching touch. For a festive touch, garnish with finely chopped fresh herbs or a handful of toasted pumpkin seeds. Presentation makes the experience even more enjoyable.
Make Ahead and Storage
Storing Leftovers
This delicious Roasted Sweet Potato and Leek Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers a joy to reheat and savor. Just give it a gentle stir before serving to reincorporate any settled ingredients.
Freezing
If you want to have soup on hand for a busy day, this recipe freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty zip bags, leaving some room for expansion. It will keep in the freezer for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently over medium-low heat, stirring occasionally to prevent sticking. You might want to add a splash of stock or water to loosen the soup if it thickens too much in the fridge or freezer. Avoid boiling as it can dull the vibrant flavors and change the texture. Reheating slowly preserves that velvety, comforting consistency.
FAQs
Can I make this soup vegan?
Absolutely! Use vegetable stock instead of chicken stock and swap the butter for a plant-based alternative like olive oil or vegan margarine. You can also replace sour cream with a dairy-free yogurt or coconut cream for garnish.
What can I substitute if I don’t have leeks?
If you can’t find leeks, mild yellow onions or shallots work well as substitutes. They won’t have the exact flavor but will still provide that gentle oniony background essential to this soup.
Is it necessary to roast the sweet potatoes?
Roasting the sweet potatoes really enhances their natural sweetness and gives the soup a slight caramelized depth that boiling won’t achieve. While you can boil them for a quicker method, roasting is highly recommended for the best flavor.
Can this soup be made gluten-free?
Yes, this recipe is naturally gluten-free as long as your stock is gluten-free. Always check labels on broth or stock to be sure there are no hidden gluten ingredients.
How can I make the soup creamier without adding cream?
The sweetness and natural creaminess of the roasted sweet potatoes combined with butter make this soup luxuriously smooth without any cream. If you want it extra rich, you can add a small amount of coconut milk or blend in soaked cashews for a dairy-free creaminess.
Final Thoughts
This Roasted Sweet Potato and Leek Soup Recipe is a true comfort food treasure, simple enough for a weeknight yet impressive enough for guests. It elegantly balances sweet, savory, and herbal notes while delivering a creamy texture that feels indulgent without being heavy. I encourage you to gather these wholesome ingredients, savor the process, and warm your soul with every luscious spoonful. You’ll find it quickly becomes one of your all-time favorite soups.
Print
Roasted Sweet Potato and Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and comforting roasted sweet potato and leek soup, enhanced with fresh herbs and a touch of nutmeg, perfect for cozy meals. Roasting the sweet potatoes brings out their natural sweetness, while the sautéed leeks add depth of flavor. Topped with sour cream, candied pecans, and crispy pancetta for added texture and richness.
Ingredients
Vegetables
- 2 pounds sweet potatoes, peeled and cut into 2 inch chunks
- 1 large leek, cleaned and thinly sliced
- 1 large shallot, diced
- 2 garlic cloves, minced
Herbs and Spices
- 1 tablespoon minced thyme
- 2 teaspoons minced sage
- Pinch fresh nutmeg
- Salt and pepper to taste
Liquids and Fats
- 3 ½ tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 2 ½ to 3 ½ cups warm chicken or vegetable stock
Garnishes (Optional)
- Sour cream
- Candied pecan bits
- Diced pancetta
Instructions
- Preheat Oven: Preheat your oven to 375ËšF (190ËšC) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Place the peeled and chunked sweet potatoes on a large baking sheet. Drizzle with 2 ½ tablespoons of extra virgin olive oil and season with salt and pepper. Toss to coat evenly.
- Roast Sweet Potatoes: Roast the sweet potatoes in the oven for 35 to 40 minutes, until they become fork tender, tossing once halfway through the cooking time to ensure even roasting.
- Set Roasted Potatoes Aside: Once roasted, remove the sweet potatoes from the oven and set them aside for blending.
- Sauté Aromatics: Heat the remaining 1 tablespoon olive oil and 2 tablespoons butter in a large saucepan over medium heat. Add the sliced leek, diced shallots, and minced garlic. Sauté for 4 to 5 minutes, until the leeks and shallots become slightly translucent. Season with salt and pepper.
- Add Herbs: Stir in the minced thyme and sage and continue sautéing for an additional 3 to 4 minutes to develop the herb flavors.
- Blend Soup: Transfer the roasted sweet potatoes and leek mixture into a blender. Add 2 ½ cups of warm chicken or vegetable stock to help blend the ingredients smoothly. Blend until the mixture is smooth and thick enough to coat the back of a spoon. Add more stock if necessary to achieve your desired consistency.
- Simmer Soup: Pour the pureed soup back into the saucepan and season with additional salt and pepper to taste. Simmer over low heat for 4 to 5 minutes to meld the flavors.
- Finish and Serve: Add a pinch of fresh nutmeg for warmth and spice. Serve the soup hot, garnished with sour cream, diced pancetta, and candied pecans as desired for extra flavor and texture.
Notes
- For a vegan version, substitute butter with olive oil and use vegetable stock, omitting pancetta and sour cream or replacing with vegan alternatives.
- If you prefer a thinner soup, add more broth gradually until you reach your desired consistency.
- Make sure to clean leeks thoroughly to remove any grit hidden between the layers.
- Roasting the sweet potatoes enhances their natural sweetness and adds depth to the soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- This soup can be reheated gently on the stovetop or in a microwave.
