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
Scale
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.
