Sweet Potato and Leek Soup

By by Breville
Images
Sweet Potato and Leek Soup
Serves
Makes 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, coarsely chopped
  • 3 large leeks, white and tender green parts, coarsely chopped
  • 1 large garlic clove minced
  • ¼ teaspoon nutmeg
  • 1-½ pounds (about 2 medium) sweet potatoes, peeled, cut into 1-inch pieces
  • 1 tablespoon minced thyme leaves
  • 2 cups vegetable stock, low-sodium
  • 2 cups whole milk
  • 2 tablespoons fresh lemon juice
  • Kosher salt and fresh ground pepper
  • 2 tablespoons chopped chives
  • Optional sour cream for topping


  • Procedure
    Perfect as a side at your Thanksgiving gathering, this soup is both elegant and comforting. A hint of spice assists in developing the flavors of the sweet potato, while the leeks add a touch of sweetness. The sour cream assists in final flavoring of the soup by adding a hint of brightness and creamy texture.

    Place a large, heavy-bottomed saucepan on the stove over a moderate-high heat and add the oil and butter. When the butter is melted, add the onions and leeks and cook until tender, about 6 minutes. Add the garlic and nutmeg and cook until fragrant, about 1 minute.

    Add the sweet potatoes and cook until just starting to color, about 5 minutes. Stir in the thyme and broth and simmer until the vegetables are tender, about 25 minutes.

    Using an immersion blender, or working in batches with a food processor or blender, puree the mixture until smooth, about 2 minutes. Pour the soup back into the pan, add the milk and bring to a simmer. Add lemon juice and season to taste with salt and pepper.

    To serve: Ladle the soup into warmed bowls and sprinkle with chives. If desired, dollop with a tablespoon of sour cream and serve immediately.

    Sweet Potato and Leek Soup

    By by Breville
    Serves
    Makes 6 servings
    Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, coarsely chopped
  • 3 large leeks, white and tender green parts, coarsely chopped
  • 1 large garlic clove minced
  • ¼ teaspoon nutmeg
  • 1-½ pounds (about 2 medium) sweet potatoes, peeled, cut into 1-inch pieces
  • 1 tablespoon minced thyme leaves
  • 2 cups vegetable stock, low-sodium
  • 2 cups whole milk
  • 2 tablespoons fresh lemon juice
  • Kosher salt and fresh ground pepper
  • 2 tablespoons chopped chives
  • Optional sour cream for topping


  • Procedure
    Perfect as a side at your Thanksgiving gathering, this soup is both elegant and comforting. A hint of spice assists in developing the flavors of the sweet potato, while the leeks add a touch of sweetness. The sour cream assists in final flavoring of the soup by adding a hint of brightness and creamy texture.

    Place a large, heavy-bottomed saucepan on the stove over a moderate-high heat and add the oil and butter. When the butter is melted, add the onions and leeks and cook until tender, about 6 minutes. Add the garlic and nutmeg and cook until fragrant, about 1 minute.

    Add the sweet potatoes and cook until just starting to color, about 5 minutes. Stir in the thyme and broth and simmer until the vegetables are tender, about 25 minutes.

    Using an immersion blender, or working in batches with a food processor or blender, puree the mixture until smooth, about 2 minutes. Pour the soup back into the pan, add the milk and bring to a simmer. Add lemon juice and season to taste with salt and pepper.

    To serve: Ladle the soup into warmed bowls and sprinkle with chives. If desired, dollop with a tablespoon of sour cream and serve immediately.