SWEET POTATO LEEK SOUP
Steps:
- Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
- Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
- Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked.
- Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.
Nutrition Facts : Calories 237 kcal, Carbohydrate 35 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
SWEET POTATO AND LEEK SOUP
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
- Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
- Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 9 grams, TransFat 0 grams
SWEET POTATO LEEK SOUP
I love this sweet potato soup filled with the flavor of leeks, hearty and delish. The vegetables cook in their own juices and soften but do not brown.
Provided by Jamie Geller
Categories Soups
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Heat oil in a stockpot over medium-high heat. Add onions, garlic, and leeks. Sweat vegetables for 5 minutes. 2. Add sweet potatoes, salt, and cayenne; mix well. Cook for 5 minutes more. 3. Stir in broth and parsley. Cover and bring to a boil; reduce heat, and simmer for 15 minutes. 4. Adjust seasoning, if needed. Serve with Blueberry/Fruit and Cheese Quesadillas Source: Quick & Kosher: Meals in Minutes by JAMIE GELLER
Nutrition Facts :
LEEK & SWEET POTATO SOUP
Simple & easy to make soup with basic ingredients
Provided by cagwilson
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
- Season the mixture with black pepper, remove from the heat and allow to cool.
- Place the cooled soup into a food processor, and liquidise until smooth.
- Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
- If desired, grill the bacon until crispy, and cut into bite sized pieces.
- Place the soup into the serving bowls and sprinkle the bacon pieces over the top.
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
Steps:
- Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams
THAI SWEET POTATO AND LEEK SOUP
This is a quick, easy and heart warming soup; simple to make. Makes a warm, thick creamy soup in 22 minutes.
Provided by bevs kitchen
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put chopped onion into a pot and stir until soft.
- Add the chopped red chili (with or without seed).
- Add 2 chopped leeks.
- Add chopped garlic.
- Fill with vegetable stock.
- Bring to the boil.
- Add the chopped sweet potatoes.
- Salt/pepper to taste.
- Simmer for 20 minutes.
- Take off the heat.
- Add coconut cream or milk.
- Blend until smooth.
- Enjoy with chunky fresh bread.
Nutrition Facts : Calories 208.1, Fat 6.6, SaturatedFat 6.1, Sodium 45.5, Carbohydrate 36.6, Fiber 2.4, Sugar 24.5, Protein 2
SWEET POTATO AND LEEK SOUP
Get warm with a bowl of Sweet Potato and Leek Soup! To prepare leeks for Sweet Potato and Leek Soup, trim the roots, remove the dark green portions, slice and rinse.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat 1/4 cup dressing in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth and pepper; stir. Cover; bring to boil. Simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
- Blend leek mixture, in small batches, in blender until smooth, returning each puréed batch to Dutch oven.
- Stir in sour cream, milk and remaining dressing; cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with chives.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
HOT SWEET POTATO AND LEEK SOUP
This is really easy soup to prepare, that is lovely and warming on cold days with a spicy kick too.
Provided by femoore
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 170C/fan 150C/gas 3.
- Put the carrots, sweet potatoes, leeks, onion, garlic, chilli, celery, stock and bay leaf into a large flameproof casserole dish and bring slowly to the boil.
- Cover and transfer to the oven for 1 1/2 - 2hrs, by which time the vegetables will be soft.
- Remove the bay leaf and season with salt and pepper. Liquidise the soup until smooth.
PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP
This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.
Provided by SEXYLISCIOUS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
- Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 18.4 g, Fat 5.4 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 260.6 mg, Sugar 5.1 g
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